Blueberry Bundt Cake is bursting with fresh blueberries and topped with decadent glaze. It’s light and moist while being so easy to make.

Blueberry bundt cake being sliced.
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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 and Strawberry Lemonade Bundt Cake.

Why We Love This

It is surprisingly simple to make with mostly pantry ingredients. You probably have most of the ingredients already. I love making this year-round.

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.

Ingredients

Ingredients for blueberry bundt cake - flour, baking soda, butter, eggs, sour cream, blueberries.

Cake

  • All Purpose Flour. You will need to reserve some to toss the blueberries. This will help prevent them from sinking to the bottom of the cake.
  • Baking Soda. Best Baking Soda Substitutes
  • Unsalted Butter. Room temperature so it blends easily.
  • Large Eggs. Room temperature eggs create a smoother batter that bakes more evenly.
  • Sour Cream. This helps to make the cake moist and adds flavor. I suggest full fat sour cream.
  • Blueberries. You can use fresh or frozen. If you are using frozen, make sure to now thaw them.

Glaze

  • Powdered Sugar. Always sift powdered sugar to remove any lumps.
  • Milk. Whole milk is recommended for the richest flavor.
  • Vanilla Extract. Pure vanilla extract is best.

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.
Butter being creamed with sugar.

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. 

Eggs and sour cream added to mixture.

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. 

Blueberries coated in flour and added to bowl.

Step 5. Use the reserved flour and coat the blueberries. Then gently fold them into the cake batter. 

Batter poured into cake pan.

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.
Blueberry Bundt Cake ready to slice.

Storage

Store leftover cake in an airtight container at room temperature up to 2 days. For extended storage, refrigerate up to 5 days. 

Blueberry Bundt Cake being sliced.

More Easy Blueberry Desserts

It’s your turn to make this light and delicious Blueberry Bundt Cake. Once you try it, leave a star review and comment.

Blueberry Bundt Cake

5 from 1 vote
Blueberry Bundt Cake is bursting with fresh blueberries and topped with decadent glaze. It's light and moist while being so easy to make.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Let the cake set in the pan 20 minutes
Total Time 1 hour 40 minutes
Servings 12
Cuisine American
Course Dessert
Calories 399

Ingredients

For the Cake:

For the Glaze:

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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!

Recipe Notes

I recommend greasing and flouring a bundt cake for easy removal of the cake from the pan so that it doesn’t stick to the pan when removing. 
Store any leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. 
Make sure to spoon and level the flour when measuring it for this recipe.

Nutrition Facts

Calories 399kcal, Carbohydrates 68g, Protein 5g, Fat 13g, Saturated Fat 7g, Polyunsaturated Fat 1g, Monounsaturated Fat 3g, Trans Fat 0.3g, Cholesterol 73mg, Sodium 239mg, Potassium 95mg, Fiber 1g, Sugar 48g, Vitamin A 437IU, Vitamin C 3mg, Calcium 79mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

5 from 1 vote

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  1. Kathy says:

    5 stars
    The recipe turned out great. I didn’t change anything, and it was delicious.