If you’re looking for a dessert that turns ordinary blueberries into pure joy, this Blueberry Bundt Cake is guaranteed to win hearts (and taste buds). Moist, tender, and bursting with sweet-tart berries, the cake dazzles with a golden crust and fluffy interior, making it the perfect centerpiece for brunches, picnics, and celebrations alike. You’ll love how the simple list of ingredients comes together into a beautifully domed cake that’s both showstopping and unfussy—name a better way to turn everyday fruits into unforgettable memories!

Blueberry Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

What makes this Blueberry Bundt Cake so irresistible is the magic that happens when humble pantry staples mingle with juicy blueberries. Each component plays a special part, ensuring the perfect crumb, vibrant flavor, and a pop of color in every slice.

All-purpose flour: Gives structure and stability, holding together all the tender, juicy details.
Baking powder: Adds lift for a beautiful, domed Bundt that slices like a dream.
Baking soda: Reinforces the rise and balances the cake’s tangy notes, especially with sour cream in the mix.
Salt: A little brings out a lot in every other ingredient—never skip it!
Unsalted butter (softened): Adds richness and that classic buttery melt-in-your-mouth crumb.
Vegetable oil: Keeps the cake extra-moist, even days after baking.
Granulated sugar: Sweetens everything perfectly without overwhelming the fruit flavors.
Large eggs: Provide structure, stability, and richness, making the batter cohesive and lush.
Vanilla extract: Enhances the cake’s aroma and rounds out all the flavors.
Sour cream: The secret to a super-moist, tender blueberry Bundt—plain Greek yogurt works too!
Fresh or frozen blueberries (tossed in flour): Sweet-tart jewels that won’t sink thanks to the flour trick.
Lemon zest (optional): Adds a citrusy sparkle that perks up every bite.
Powdered sugar (optional): For a pretty finish that’s almost too good to eat. Almost.

How to Make Blueberry Bundt Cake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C). Generously grease your Bundt pan—making sure every swirl and nook gets coated—so the cake releases beautifully. A thorough greasing sets you up for picture-perfect results, every time.

Step 2: Mix Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This even mixing ensures your Blueberry Bundt Cake rises uniformly and that each bite is delightfully tender and balanced.

Step 3: Cream Butter, Oil, and Sugar

In a large bowl, beat the softened butter, oil, and sugar until light and fluffy—this makes for a beautifully creamy and airy foundation. Using both butter and oil gives you the best of both worlds: richness and long-lasting moisture.

Step 4: Add Eggs, Vanilla, and Lemon Zest

Beat in the eggs one at a time, giving the batter time to absorb each addition. Stir in the vanilla extract and, if you’re feeling zesty, add that lemon zest for a sunny lift that makes your Blueberry Bundt Cake irresistible.

Step 5: Mix in Sour Cream

Sour cream goes in next, making the batter luxuriously smooth. It’s this ingredient that gives the cake its coveted richness and melt-in-your-mouth crumb.

Step 6: Combine Wet and Dry Mixtures

Gradually add the dry mixture to the wet, stirring just until combined. Over-mixing can make the cake tough, so stop once it’s evenly blended and no streaks of flour remain.

Step 7: Fold in Blueberries

Gently fold in the flour-dusted blueberries to prevent over-mixing and keep the berries from sinking in the pan. You want them distributed evenly, like little pockets of jammy bliss throughout the Blueberry Bundt Cake.

Step 8: Pour and Bake

Pour the batter into your prepared Bundt pan, smoothing out the top. Bake in the center oven rack for 50 to 60 minutes, or until a toothpick comes out clean or with just a few moist crumbs. Your kitchen will smell downright heavenly!

Step 9: Cool and Finish

Let the Blueberry Bundt Cake cool in the pan for about 15 minutes—this helps it firm up for a clean release. Invert the pan onto a wire rack, turn out the cake, and let it cool completely. A dusting of powdered sugar is the final, elegant touch before serving.

How to Serve Blueberry Bundt Cake

Garnishes

For a simple, classic look, a snowy veil of powdered sugar on top sets off the deep blueberry color. If you want to dress it up further, add lemon zest, fresh blueberries, or a drizzle of lemon glaze for extra sparkle. Each garnish makes your Blueberry Bundt Cake shine in its own special way.

Side Dishes

A slice of this cake is lovely with a dollop of whipped cream or tangy Greek yogurt. For a heartier brunch table, pair it with fresh fruit, a lightly dressed green salad, or a scoop of vanilla ice cream. The cake’s vibrant flavor profile means it can stand alone or play well with others.

Creative Ways to Present

Turn dessert into a celebration by serving the Blueberry Bundt Cake as the crown centerpiece, surrounded by extra berries and edible flowers. For individual servings, slice and fan onto plates, then finish with a pour of lemon curd or a scoop of sorbet on the side—guests will swoon at the presentation and flavor alike!

Make Ahead and Storage

Storing Leftovers

Wrap the remaining cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The Blueberry Bundt Cake holds up beautifully, staying moist and flavorful even as the days pass—if it lasts that long!

Freezing

For longer storage, wrap individual slices or the whole cake (minus the powdered sugar) in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the fridge, then bring to room temperature before serving for a just-baked taste any time you crave it.

Reheating

Individual slices can be gently warmed in the microwave for 10–15 seconds, or you can heat larger pieces in a 300°F oven until just refreshed. This revives that fresh-from-the-oven aroma and soft texture, making the Blueberry Bundt Cake taste just-baked every time.

FAQs

Can I use frozen blueberries in Blueberry Bundt Cake?

Absolutely! Just toss them with flour (don’t thaw) and fold them in as directed. This keeps the berries from sinking or streaking the batter, so your cake bakes up gorgeous every time.

What can I use instead of sour cream?

Plain Greek yogurt is a perfect substitute for sour cream, offering the same creamy tang and rich moisture. Your Blueberry Bundt Cake will turn out just as decadent and delicious.

How do I prevent the cake from sticking to the Bundt pan?

Make sure to grease every inch of the pan thoroughly, paying special attention to the grooves. You can use a baking spray with flour, melted butter, or even homemade cake release for that flawless finish.

Can I add a glaze instead of powdered sugar?

Definitely! A lemon glaze brings even more brightness to the cake—just mix powdered sugar with fresh lemon juice and drizzle on top once cooled for a sweet-tart finish.

How do I know when my Blueberry Bundt Cake is done baking?

The best way to check is by inserting a toothpick into the center; if it comes out clean or with just a few moist crumbs, you’re good to go. The cake should also pull slightly away from the pan edges and feel springy to the touch.

Final Thoughts

If you’ve never made a Blueberry Bundt Cake before, now is truly the time! It’s a wonderfully forgiving recipe brimming with homestyle comfort and bakery-worthy flavor. Gather your ingredients, invite some friends or family, and enjoy the magic that happens when fresh berries meet golden cake—you might just find yourself baking this beauty again and again.

Blueberry Bundt Cake Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Enjoy the delightful flavors of fresh blueberries in every bite of this moist and tender Blueberry Bundt Cake. Perfect for any occasion, this easy-to-make cake is a true crowd-pleaser.

Ingredients

Scale

Dry Ingredients:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter (softened)
1/2 cup vegetable oil
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream

Additional:

2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
1 tablespoon lemon zest (optional)
Powdered sugar for dusting (optional)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a Bundt pan thoroughly.
Mix Dry Ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
Cream Butter and Sugar: In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy.
Add Eggs and Flavorings: Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest if using.
Incorporate Sour Cream: Mix in the sour cream until smooth.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Add Blueberries: Gently fold in the blueberries.
Bake: Pour the batter into the Bundt pan and bake for 50 to 60 minutes until a toothpick comes out clean.
Cool and Serve: Allow the cake to cool before dusting with powdered sugar and serving.