Blueberry Bundt Cake Recipe

There are few things lovelier than baking a fresh Blueberry Bundt Cake and watching it emerge from the oven golden, fragrant, and brimming with luscious berries. This recipe is everything you want in a summer (or anytime!) treat: pillowy-soft cake, bursts of juicy blueberries in every bite, and a bright, lemony glaze that glistens atop the classic bundt shape. The result is equal parts showstopper and comfort food, ready for gatherings or just a cozy afternoon at home. With its simple ingredient list, achievable method, and that unmistakably beautiful finish, the Blueberry Bundt Cake is sure to become a cherished favorite in your kitchen, just as it is in mine.

this Recipe

Ingredients You’ll Need

Every ingredient in this Blueberry Bundt Cake brings its own charm to the party. From the butter’s richness to the zip of lemon in the glaze, these staples blend together for a cake that’s moist, flavorful, and simply irresistible. Here’s what makes each one special:

• Unsalted Butter (1 cup, softened): Provides essential richness and creates a tender crumb in the cake.
• Granulated Sugar (1¾ cups): Creamed with butter, it gives the cake sweetness and lovely lightness.
• Large Eggs (4): Add structure and help bind everything together for a perfect slice every time.
• Vanilla Extract (1 teaspoon): Enhances the cake’s flavor profile with comforting warm notes.
• Almond Extract (½ teaspoon, optional): Just a hint can add extra depth and nutty aroma, but skip it if you prefer.
• All-Purpose Flour (2¾ cups, divided): The base of the cake, keeping it light but sturdy; some flour is reserved for tossing the blueberries.
• Baking Powder (2 teaspoons): Enables the cake to rise beautifully, ensuring that fluffy texture.
• Salt (½ teaspoon): Balances the sweetness and sharpens all the flavors.
• Sour Cream (½ cup): Keeps the cake moist and tender, with just a touch of tang.
• Whole Milk (½ cup): Helps achieve a supple batter that bakes up perfectly.
• Fresh or Frozen Blueberries (2 cups, tossed in 1 tablespoon flour): The star of the show—bursts of juicy fruit add color and flavor; tossing in flour keeps them from sinking.
• Powdered Sugar (1 cup, for the glaze): Turns into a beautifully smooth, sweet drizzle for the finished cake.
• Lemon Juice (2–3 tablespoons, for the glaze): Brightens every bite and perfectly complements the blueberries.

How to Make Blueberry Bundt Cake

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C) to make sure the cake bakes evenly. Grab your 10-cup Bundt pan and grease it thoroughly—you can use cooking spray or soft butter, but don’t forget to dust it with flour for extra insurance. This prevents even a single blueberry from sticking and helps your Blueberry Bundt Cake slide out effortlessly, showing off every beautiful curve.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar. Give it a good 3–4 minutes—don’t rush! The mixture should become pale and fluffy, which lays the foundation for a tender, moist cake. This part feels almost magical as the sugar dissolves into the butter, setting the stage for everything else.

Step 3: Add Eggs and Flavorings

One at a time, beat in your eggs, mixing well after each addition. Then pour in the vanilla extract, and almond extract if you’re using it. Each egg helps the batter emulsify and stay creamy; the extracts provide those delightful background notes you’ll taste in every bite.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together 2½ cups flour, baking powder, and salt. This little extra step ensures an even distribution, so you don’t hit a pocket of baking powder—or worse, salt—when you dig in. The aroma at this stage is already so inviting!

Step 5: Mix Sour Cream and Milk

In a small bowl, gently blend the sour cream with the milk. The mixture should be silky-smooth and slightly thick. This combo adds both richness and moisture, keeping your Blueberry Bundt Cake luxuriously soft.

Step 6: Alternate Ingredients Into the Batter

Add the flour mixture and sour cream mixture to your butter mixture in alternating additions—beginning and ending with the dry ingredients. Incorporate each stage just until you don’t see streaks. This method prevents overmixing, resulting in a cake with a perfect, soft crumb.

Step 7: Prep and Fold in Blueberries

Toss the blueberries with the remaining ¼ cup flour to keep them from sinking in the batter. Gently fold them into your batter, spreading them out evenly. You’ll notice right away how gorgeous the mixture looks, with little dots of blue peeking through creamy yellow cake.

Step 8: Fill the Pan and Bake

Spoon the batter evenly into your prepared Bundt pan, smoothing the top with a spatula. Pop it in the oven for 50–60 minutes. It’s done when a toothpick inserted in the thickest part comes out clean or with moist crumbs. The cake will turn a stunning golden color around the edges—hard to resist!

Step 9: Cool and Invert

Once your Blueberry Bundt Cake is baked, let it rest in the pan for 10–15 minutes. This short wait makes all the difference; it loosens the cake from the pan’s edges. Then, invert the cake onto a wire rack and cool completely. Admiring your bundt is all part of the fun.

Step 10: Make and Drizzle the Glaze

In a bowl, whisk together powdered sugar and 2–3 tablespoons lemon juice until you get a smooth, pourable glaze. If you like a thicker glaze, stick to 2 tablespoons; more lemon juice will give you a glossy, delicate drizzle. Pour it back and forth across the cooled cake, letting it settle into those lovely curves.

How to Serve Blueberry Bundt Cake

Garnishes

Let your Blueberry Bundt Cake shine with just the lemon glaze, or get a little fancy by topping with extra fresh blueberries, curls of lemon zest, or even a sprinkle of powdered sugar. That hit of yellow and blue is both stunning and inviting—perfect for special brunches or celebrations!

Side Dishes

This cake pairs beautifully with lightly sweetened whipped cream or a scoop of vanilla bean ice cream if you’re in the mood to treat yourself. For a brunch spread, add crisp bacon, fresh fruit salad, or a bubbly mimosa for that perfectly balanced plate.

Creative Ways to Present

You can slice your Blueberry Bundt Cake into generous wedges and artfully arrange them on a cake stand, or assemble elegant individual plates with a swirl of glaze and a scattering of berries. For gatherings, cut the cake into small squares and serve as delicate finger food—guaranteed to turn heads at any potluck or party!

Make Ahead and Storage

Storing Leftovers

Wrap leftover Blueberry Bundt Cake tightly in plastic wrap or store in an airtight container at room temperature. It’ll stay fresh and moist for up to 3 days (if it lasts that long!). If your kitchen is particularly warm or humid, it’s best to keep the cake in the refrigerator to maintain freshness.

Freezing

Want to savor Blueberry Bundt Cake later? Completely cool the unglazed cake, then wrap it thoroughly in plastic wrap and foil. Store in the freezer for up to 2 months. For best results, freeze without glaze and add it after thawing for a fresh, glossy finish.

Reheating

To serve Blueberry Bundt Cake warm, place individual slices in the microwave for 10–15 seconds, or reheat larger portions in a low oven (300°F) covered loosely with foil for about 10 minutes. The cake will taste just as delightful as the day you made it, with the glaze slightly mingling with the soft crumb.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work wonderfully in Blueberry Bundt Cake—just add them straight from the freezer and toss with flour to avoid bleeding. There’s no need to thaw, so they’ll hold their shape and leave streaks to a minimum.

Why do I need to alternate adding dry and wet ingredients?

Alternating helps create a batter that’s fully mixed but not overworked, which keeps the cake moist and fluffy. Adding all the liquids or flour at once can make the batter curdle or toughen, but alternating gives just the right texture.

What if I don’t have a Bundt pan?

No Bundt pan? You can bake this recipe in two standard loaf pans or a 9×13-inch cake pan, but keep an eye on the baking time since it may vary. The classic curves might be missing, but the flavor will be just as amazing!

How do I keep the blueberries from sinking?

The trick is to toss your berries in flour before adding them to the batter. This protective coating helps suspend them evenly throughout the cake as it bakes, preventing them from gathering at the bottom.

Can I make the glaze ahead of time?

Definitely! Prepare the glaze and keep it covered in the refrigerator for up to two days. Give it a quick stir before drizzling over your cooled Blueberry Bundt Cake, and it’ll be just as bright and silky.

Final Thoughts

It’s hard not to fall in love with this Blueberry Bundt Cake—every bite bursts with sweet, tangy fruit and sunny citrus, all wrapped up in a gorgeous, shareable cake. I hope you try it soon, and more than that, I hope it brings a little cheer and a lot of deliciousness to your kitchen. Happy baking!

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