This easy blueberry bundt cake is so easy to make and makes for a wonderful centerpiece for any occasion. Made with fresh blueberries, it’s bursting with flavor.
Fresh Blueberry Bundt Cake Recipe
I love to include blueberries in my baking. They add a wonderful pop of flavor that is so irrisistable!
This blueberry bundt cake is perfect to enjoy throughout the summer. Topped with a sweet glaze, it’s a simple recipe that packs a punch.
Perfect to enjoy for breakfast or dessert!
Be sure to try my Lemon Bundt Cake too!
Why You’ll Love this Blueberry Cake Recipe:
- Quick: It only takes about 10 minutes to make this cake before it gets baked in the oven. It’s a great option when you are short on time but deserve cake!
- Simple ingredients: You only need a handful of basic ingredients to make this bundt cake from scratch.
- Easy: There’s really nothing complicated about this recipe. Mix the ingredients, bake and glaze!
How to Make Blueberry Bundt Cake
Be sure to see the recipe card below for full ingredients & instructions!
- Cream together the butter and sugar.
- Add in the eggs and then the sour cream.
- Stir in the dry ingredients and fold in the blueberries.
- Pour the batter into a prepared bundt pan and bake.
- Let cool and drizzle with the glaze.
I love bundt cakes as they tend to have a fairly long shelf life, and this blueberry version is no different. Keep the cake in an airtight container in the refrigerator for up to 4 days, or at room temperature for up to 2.
Yes, this cake freezes well and will keep for up to 3 months. You can freeze it with or without the glaze. Wrap the cake well in plastic wrap or foil and place in a Ziplock bag or airtight container. You can thaw it at room temperature or in the refrigerator overnight.
You can use fresh or frozen blueberries in this recipe. If you use frozen, don’t thaw them before use. Fold them straight into the batter and bake straight away. If the blueberries start to thaw, they will leave you with a very strange colored cake!
The trick for easy removal is to grease the pan with Crisco and then flour it in every nook and cranny. Once you have floured every part of the pan, bang it on the counter a couple of times to dislodge any excess flour and dump. Once your cake is baked, let it cool for about 20 minutes or until you can comfortably place your hand on the side of the pan. The pan should still feel very warm. Flip onto a plate or cake stand and tap around the pan until you feel the cake come out.
Recipe Tips and Tricks
- Don’t over mix the batter when you add in the flour. This can cause the gluten to develop too much and you will end up with a chewy bundt cake.
- Let the cake cool completely before glazing it.
- Make this bunt cake with other berries if you like, strawberries and raspberries are both great choices!
This blueberry bundt cake recipe is so delicious! The fresh blueberries pop with flavor and the vanilla glaze on top is so perfectly sweet. Enjoy!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Blueberry Bundt Cake Recipe
Ingredients
For the Cake
- 2¼ cups all-purpose flour 270 grams
- 2½ teaspoons baking powder 10 grams
- 1 teaspoon kosher salt 3 grams
- ½ teaspoon baking soda 3 grams
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 1¼ cups granulated sugar 250 grams
- 3 large eggs 150 grams, room temperature
- 1 cup sour cream 227 grams, room temperature
- 2 cups blueberries 340 grams, fresh or frozen
For the Glaze
- 2 cups powdered sugar 226 grams
- ¼ cup milk 57 grams
- 1 teaspoon pure vanilla extract 4 grams
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Grease and flour a 10-cup bundt pan. Set aside.
- In a medium bowl, combine the flour, baking powder, salt, and baking soda. Set aside.2¼ cups all-purpose flour, 2½ teaspoons baking powder, 1 teaspoon kosher salt, ½ teaspoon baking soda
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 1 minute. Add in the eggs and continue to beat for another minute. Add in the sour cream and beat until a smooth mixture has formed.½ cup unsalted butter, 1¼ cups granulated sugar, 3 large eggs, 1 cup sour cream
- Add the flour mixture into the wet mixture and stir just until the flour is incorporated. Fold in the blueberries.2 cups blueberries
- Pour the batter into the bundt pan. Place into the preheated oven and bake for 70-85 minutes, or until a toothpick comes out clean or with moist crumbs. Remove from the oven and set on a cooling rack to cool for 20 minutes.
- Once partially cooled, invert the cake onto a plate or cake stand and let cool completely.
- While the cake is cooling, make the glaze by whisking the glaze ingredients together in a medium bowl until smooth. If the glaze is too thick, add more milk, 1 teaspoon at a time, until the desired consistency is reached.2 cups powdered sugar, ¼ cup milk, 1 teaspoon pure vanilla extract
- Once the cake is cooled, drizzle glaze over top. Garnish with fresh blueberries if so desired. Slice and serve!
Notes
- Don’t over mix the batter when you add in the flour. This can cause the gluten to develop too much and you will end up with a chewy bundt cake.
- Let the cake cool completely before glazing it.
- Make this bunt cake with other berries if you like, strawberries and raspberries are both great choices!
Absolutely scrumptious! My first bundt cake and everyone loved it!! Very moist! I added a crumbled cinnamon walnut topping …yummy!
I’m so glad you enjoyed it, Joann!