This Blueberry Bundt Cake is moist, tender, and bursting with fresh blueberries! Perfect for breakfast, brunch, or a sweet dessert, it’s easy to bake and full of flavor with simple pantry ingredients.
Looking for a dessert that’s both beautiful and bursting with flavor? This Blueberry Bundt Cake is perfectly moist, packed with fresh blueberries, and topped with a light glaze for a sweet finish. Easy to bake and perfect for breakfast, brunch, or a simple dessert, it’s a crowd-pleasing treat that’s sure to impress family and friends.
Enjoy all the flavors of fresh blueberries in this gorgeous bundt cake. It is such an Easy Blueberry Desserts Recipe. We have been making this for years and love it for dessert, brunch or snacks. It’s delicious with a cup of coffee or Homemade Whipped Cream.
I absolutely love to make bundt cakes and also make Banana Bundt Cake, 7 Up Cake and Strawberry Lemonade Bundt Cake.
Table of contents
Why We Love This
- Ultra moist and tender with juicy blueberries in every bite
- Easy to make using simple, everyday ingredients
- Perfect for any occasion—breakfast, brunch, dessert, or holidays
- Beautiful Bundt presentation that looks bakery-made with minimal effort
- Stays moist for days, making it great for make-ahead baking
- Pairs perfectly with a glaze, powdered sugar, or fresh whipped cream
If you love blueberry muffins, you definitely want to try this recipe. It is rich and delicious for one of the Best Brunch Desserts. It tastes similar to a blueberry pound cake.
We also like to make Blueberry Cookies.
Ingredients
Cake
- All-Purpose Flour – You’ll need a small amount reserved to toss with the blueberries. This helps prevent them from sinking to the bottom of the cake.
- Baking Soda – Helps the cake rise and creates a light, tender crumb.
- Unsalted Butter – Use room-temperature butter so it blends smoothly into the batter.
- Large Eggs – Room-temperature eggs mix more evenly and help the cake bake consistently.
- Sour Cream – Adds moisture and richness to the cake. Full-fat sour cream is recommended for best flavor and texture.
- Blueberries – Fresh or frozen work well. If using frozen blueberries, do not thaw them before adding to the batter.
Glaze
- Powdered Sugar – Always sift the powdered sugar to remove any lumps and ensure a smooth glaze.
- Milk – Whole milk is recommended for the richest flavor and creamiest consistency.
- Vanilla Extract – Pure vanilla extract provides the best flavor.
Find the complete list of ingredients at the bottom of the page.
Additions and Substitutions
- Fruit. Try using raspberries, strawberries or blackberries instead of blueberries.
- Cream Cheese Frosting. Substitute Homemade Cream Cheese Frosting Recipe for the glaze.
- Omit the glaze. Skip the glaze and sprinkle powdered sugar on top.
- Lemon flavor. Add lemon juice or lemon zest to the glaze.
- Greek Yogurt. Substitute for sour cream if desired.
- Oil. Swap the butter for vegetable oil or canola oil.
Step By Step Instructions
- Step 1. Start by preheating the oven to 350 degrees. Then grease and flour a 10 cup bundt pan or fluted tube pan. You can use a nonstick cooking spray and then flour but make sure to get all the nooks and crannies.
- Step 2. Get out a large mixing bowl. Whisk together the flour, baking powder, baking soda and salt with an electric mixer. Set aside the flour mixture for later.
Step 3. I like to use my stand mixer to cream the butter. Use the paddle attachment and cream together the butter and sugar until light and fluffy.
Step 4. Next, add the eggs and sour cream. Mix until well combined. Then reduce the speed on the mixer to low and slowly add the dry ingredients into the wet ingredients until just combined.
Step 5. Use the reserved flour and coat the blueberries. Then gently fold them into the cake batter.
Step 6. Finally, pour the batter into the pan. Bake for 65-75 minutes in a preheated oven until a toothpick inserted into the center of the cake comes out clean.
- Step 7. The cake needs to set in the pan for 20 minutes after baking. Then carefully invert the cake onto a wire rack to cool completely.
- Step 8. While the cake is cooling, make the glaze. Whisk the glaze ingredients together in a mixing bowl until smooth. If the glaze is too thick, add in more milk slowly until the glaze is a drizzle consistency.
- Step 9. Now just drizzle the glaze over the cake. Top with fresh berries and then it’s ready to serve and enjoy!
Pro Tips
- Prepare the bundt pan. I recommend greasing and flouring the bundt cake pan. This will allow for easy removal of the cake from the pan so that it doesn’t stick when removing.
- Spoon the flour. Make sure to spoon and level the flour when measuring it for this recipe.
- Coat the berries in flour. This will ensure you have blueberries in every bite, and they won’t sink to the bottom.
- Add eggs one at a time. Allow each egg to full combine into the batter.
- Don’t overmix the batter. Stir until just combined or the texture will change.
- Berries. This cake is delicious using fresh or frozen berries. Just make sure that you do not thaw the berries if using frozen.
- Allow to cool. Flipping the cake too soon will make it crumble.
- Room temperature ingredients. It is important to allow all refrigerated ingredients to come to room temperature for even baking.
Storage
- Room Temperature: Cover the cake tightly and store at room temperature for up to 2 days.
- Refrigerator: Place in an airtight container and refrigerate for up to 5 days.
- Glazed Cake: Let the glaze fully set before covering to prevent sticking or smudging.
- Before Serving: Bring the cake to room temperature for the best flavor and texture.
More Easy Blueberry Desserts
Bake this delicious Blueberry Bundt Cake for a simple yet show-stopping treat that everyone will love! Perfect for brunch, dessert, or gifting to friends and family. Leave a comment below and tell us how your cake turned out or share any creative twists you tried.
Blueberry Bundt Cake
Ingredients
For the Cake:
- 2 1/4 cups All Purpose Flour plus 2 Tablespoons for coating the Blueberries
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Unsalted Butter room temperature
- 1 1/2 cups Granulated Sugar
- 3 Large Eggs room temperature
- 1 cup Sour Cream room temperature
- 2 cups Blueberries
For the Glaze:
- 2 cups Powdered Sugar
- 1/4 cup Milk
- 1 teaspoon Vanilla Extract
See how we calculate recipe costs.
Instructions
For the Cake:
- Preheat the oven to 350 degrees F and grease and flour a 10 cup bundt pan.
- In a mixing bowl, whisk together 2 ¼ cups flour, baking powder, baking said and salt. Set aside.
- In the bowl of a stand up mixer fitted with a paddle attachment, cream together the butter with granulated sugar until light and fluffy.
- Add in the eggs and sour cream and mix until well combined.
- Reduce the speed on the mixer to low and slowly add the dry ingredients into the wet ingredients until just combined.
- Coat the blueberries with 2 tablespoons of flour and then gently fold them into the cake batter.
- Pour the batter into the prepared bundt pan and bake for 65-75 minutes until a toothpick inserted into the center of the cake comes out clean.
- Let the cake set in the pan for 20 minutes and then carefully invert the cake onto a wire rack to cool completely.
For the Glaze:
- Whisk the glaze ingredients together in a mixing bowl until combined and smooth. If the glaze is too thick, add in more milk slowly until the glaze is a drizzle consistency.
- Drizzle the glaze over the cake, top with fresh berries and then it’s ready to serve and enjoy!
The recipe turned out great. I didn’t change anything, and it was delicious.
The cake turned out delicious, I am sure my co workers will enjoy!
Charlotte – Yay! Thanks for sharing your feedback.