Blueberry Bundt Cake – Immaculate Bites

Blueberry Bundt Cake – Sweet and fruity with a citrus zing from the glaze, this blueberry bundt cake is nothing short of a delicacy. This elegant dessert with a tender crumb is always a crowd-pleaser.

Bundt cakes are so elegant looking! This one is especially pretty with blueberry “polka dots” on the inside and a cream-colored lemon glaze. It’s Instagram-worthy for sure, but there’s a lot more to this cake than a pretty face.

The cake itself is chock full of juicy blueberries, all enveloped in the most buttery, tender vanilla cake. And the lemon glaze? It’s full-on citrus bliss. 😇

The Key to Tender Blueberry Bundt Cake

The key to a tender blueberry bundt cake recipe is not to overmix the batter! But that goes for any kind of bundt cake, so be sure not to overdo it, or your cake will turn tough. Mix it only as much as necessary for a tender crumb.

Ingredients You’ll Need

1. Blueberries – I like fresh blueberries, but when they’re out of season, frozen blueberries work, too.
2. Cake Ingredients – All-purpose flour, baking powder and soda, butter, granulated sugar, eggs, vanilla extract, buttermilk, and lemon zest make a perfectly balanced and tasty vanilla cake base.
3. Glaze Ingredients – Confectioners sugar and a lemon (the zest and juice) make a delightfully sweet and tangy glaze. 

How to Make Blueberry Bundt Cake

Make the Batter

• Preheat the oven to 350°F (175°C). Then, generously grease a bundt pan with cooking spray and set aside.
• Dry Ingredients – Sift flour, salt, baking soda, and baking powder together in a medium bowl for even distribution. Set aside.
• Cream butter and sugar on high with a hand or stand mixture until light and fluffy. It should start looking white in 4-5 minutes. (Photo 1)
• Assemble – Add the eggs, one at a time, beating the mixture well between each addition. Add the flour mixture a little at a time, followed by the buttermilk and vanilla extract. (Photos 2-4)
• Stir well until everything is thoroughly combined. Please DO NOT overmix.
• Blueberries – In a medium bowl, coat blueberries with flour so they don’t sink to the bottom of the bundt pan. Fold the blueberries into the batter, scraping down the sides of the mixing bowl. (Photos 5-7)

Make the Cake

• Pour the blueberry cake batter into the greased bundt pan. Tap it lightly on your work surface to eliminate any large air bubbles. (Photo 8)
• Bake at 350°F (175°C) for 50-60 minutes or until a cake tester inserted into the center comes out clean. Start checking after 45 minutes.
• Transfer the bundt cake to a wire rack, let it cool, and glaze if desired for a beautiful touch. Or lightly dust the cooled cake with powdered sugar for a sweet finish.
• Glaze – Whisk confectioner sugar, lemon juice, and lemon zest in a small bowl.
• Serve – Adjust the consistency with more sugar or lemon juice if needed. Drizzle your blueberry cake with lemon glaze, and enjoy!!

Recipe Variations

1. Skip the glaze. This bundt cake tastes just as good naked, so you can skip the glaze. Or, for a final touch, lightly dust the cooled cake with powdered sugar for a subtly sweet finish. 
2. Other berries. Add chopped strawberries, raspberries, and blackberries to the mix for pure yum. 🍓
3. Different shape. No bundt pan is no problem. Just use a square or round cake pan or even a bread tin and adjust the cooking time accordingly.
4. Enjoy an easy lemon blueberry bundt cake by simply adding a few drops of lemon extract.
5. For a blueberry bundt cake with sour cream, replace the buttermilk with an equal amount of sour cream.

Notes and Tips

1. Bundt pans are notorious for sticking with their intricate designs. So be sure to grease the pan generously, especially in the nooks and crannies. Then lightly flour it for extra precaution.
2. After pouring the batter, tap the bundt pan on your work surface to eliminate any large air bubbles.
3. Use room-temperature eggs, butter, and buttermilk for a smooth batter and even baking.
4. Avoid overmixing for a moist, tender cake.

Make-Ahead Instructions

Make this cake a day ahead. You can keep it on your countertop or in your fridge in an airtight container until you are ready to serve it. You can even freeze it for up to three months. 

Serving and Storage Instructions 

Serve blueberry bundt cake sliced with a warm cup of coffee for the perfect dessert. If you have leftovers, you can keep them at room temperature for up to 3 days or in the fridge for up to a week. Just make sure to store extra slices in an airtight container.

What to Enjoy With Blueberry Bundt Cake

Serve this cake with a side of homemade whipped cream, a dollop of lemon curd, and a glass of fresh lemonade. It also tastes great with warm drinks, like ginger tea. 🫖

More Fancy Bundt Cake Recipes to Try

1. Lemon Bundt Cake 
2. Chocolate Chip Bundt Cake
3. Peach Cobbler Pound Cake
4. Kentucky Butter Cake
5. Sweet Potato Pound Cake