Blueberry Bundt Cake Recipe

Brace yourself for a dessert that’s destined to become your new go-to treat: Blueberry Bundt Cake. This delightful confection is bursting with juicy blueberries, bright notes of lemon, and a soft, melt-in-your-mouth crumb thanks to a rich dose of butter and sour cream. Whether you need a showstopper for a family gathering or just want to bring a touch of sunshine to your everyday baking, this stunning cake always delivers a crowd-pleasing combination of flavor and charm.

Blueberry Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

Blueberry Bundt Cake shines with the magic of simple, everyday ingredients. Every component matters—each one is carefully chosen to create a tender cake packed with flavor, color, and the ultimate moist texture you crave in a Bundt cake.

  • All-Purpose Flour: Provides the sturdy-yet-soft structure that holds all the blueberries in delicious suspension.
  • Baking Powder: Ensures the cake rises beautifully for a gorgeous, lofty bundt shape.
  • Baking Soda: Balances the acidity from the lemon juice and sour cream, giving an airy lift to the crumb.
  • Salt: Just a touch intensifies every sweet and tangy note.
  • Unsalted Butter (softened): Creates richness and an ultra-tender, buttery base—be sure it’s truly room temperature!
  • Granulated Sugar: Adds sweetness and helps cream with butter to create a light, fluffy texture.
  • Large Eggs: Bind the batter and contribute to the cake’s luxurious mouthfeel.
  • Vanilla Extract: The aromatic finishing touch that deepens every bite’s complexity.
  • Lemon Zest: Gently grated fresh zest brings in that sunshiny pop of citrus aroma.
  • Lemon Juice: Provides a lively tartness that balances the cake’s sweetness and complements the blueberries.
  • Sour Cream: The key to incredible moisture and a tender, plush crumb—Greek yogurt works as a swap if you’re out!
  • Blueberries (fresh or frozen): Sweet-tart pops of blue fruit throughout the cake; no need to thaw if frozen.
  • Flour (for coating berries): Tossing the berries in flour prevents them from sinking to the bottom, so every slice is studded with fruit.
  • Powdered Sugar and Lemon Juice (for glaze): An optional but irresistible way to finish your Blueberry Bundt Cake with a zippy, glossy drizzle.

How to Make Blueberry Bundt Cake

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350°F (175°C). Generously grease and flour your bundt pan—this step ensures your Blueberry Bundt Cake will release smoothly and show off every detail of that lovely pan.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Give it a good mix to evenly distribute the leaveners—no one wants bites of unblended baking powder!

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale. This creaming step is the secret to an airy, luscious Blueberry Bundt Cake crumb.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, ensuring each one is fully incorporated. Then mix in the vanilla extract, fresh lemon zest, and lemon juice, breathing in that irresistible citrus aroma as you go.

Step 5: Mix in Sour Cream

Fold in the sour cream until everything is well blended. This is what makes the cake extra tender and keeps it deliciously moist even days after baking.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to the wet mixture, mixing gently until just incorporated—overmixing can lead to a dense cake, so stop as soon as you don’t see streaks of flour.

Step 7: Prep and Fold in Blueberries

In a small bowl, toss your blueberries with 1 tablespoon of flour. This clever step keeps the berries evenly suspended in the batter. Gently fold the coated blueberries into the batter using a spatula to avoid crushing them.

Step 8: Bake to Golden Perfection

Spoon the batter into your prepared bundt pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Your kitchen will smell incredible as the Blueberry Bundt Cake bakes up golden and glorious.

Step 9: Cool and Glaze (Optional)

Let the cake rest in the pan for about 15 minutes—this helps it set up and release easily. Invert it onto a wire rack to cool completely. If you’re adding the glaze, simply whisk powdered sugar and lemon juice to your preferred consistency, then drizzle it over the cooled cake for a bright, tangy finish.

How to Serve Blueberry Bundt Cake

Blueberry Bundt Cake Recipe - Recipe Image

Garnishes

For a bakery-worthy look, finish your Blueberry Bundt Cake with a generous drizzle of lemon glaze and a scattering of fresh blueberries on top. A dusting of powdered sugar or a sprinkle of lemon zest also adds a beautiful finishing touch.

Side Dishes

This cake pairs fabulously with a cup of hot tea or freshly brewed coffee. For a luxurious brunch, serve slices alongside whipped cream, a dollop of Greek yogurt, or a scoop of vanilla ice cream for the ultimate dessert experience.

Creative Ways to Present

Blueberry Bundt Cake is a stunner on its own, but you can dress it up for any occasion: slice it thick for a picnic, cube it for elegant dessert trifles, or layer thin wedges with berry compote for a shortcake-inspired treat. The beautiful shape always makes it feel festive!

Make Ahead and Storage

Storing Leftovers

Blueberry Bundt Cake stays moist for days, making it perfect for baking ahead. Simply store leftovers in an airtight container at room temperature for up to three days. If you’ve added the glaze, allow it to set before storing to prevent stickiness.

Freezing

To freeze, wrap slices or the entire cooled cake tightly in plastic wrap, then in foil. It will keep fresh for up to three months. Thaw overnight at room temperature or reheat individual slices as needed.

Reheating

For that just-baked magic, gently warm slices in the microwave for 10–15 seconds. You can also pop the cake in a low oven (300°F) for a few minutes. This revives the crumb and makes those bursts of blueberry extra flavorful.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work beautifully in Blueberry Bundt Cake. Just use them straight from the freezer—no need to thaw—and toss with flour before folding into the batter to prevent them from sinking.

What’s the best way to grease a bundt pan?

The best way is to thoroughly brush every nook and cranny with softened butter, then dust with flour and shake out the excess. For extra insurance, baking spray with flour included also works wonders.

Can I make this cake gluten free?

Yes! Substitute your favorite 1-to-1 gluten free baking flour for the all-purpose flour. Results may vary slightly, but you’ll still get a deliciously tender cake packed with blueberries and lemon flavor.

What if I don’t have sour cream?

No worries—Greek yogurt is a perfect substitute and will give your Blueberry Bundt Cake the same tangy, moist texture. Just use the same amount as you would sour cream.

Is the glaze necessary?

While optional, the lemon glaze adds a bright, zesty finish that really takes the Blueberry Bundt Cake to the next level. Give it a try—you might find it’s your favorite part!

Final Thoughts

If there’s ever been a time to bake a Blueberry Bundt Cake, it’s now. Its combination of juicy berries and sun-kissed lemon is simply irresistible, and the classic bundt shape makes every gathering feel special. Give this recipe a try and watch it disappear slice by slice, all while gathering rave reviews—your next favorite bake is just a bowl and a bundt pan away!

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Blueberry Bundt Cake Recipe

Blueberry Bundt Cake Recipe


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4.7 from 19 reviews

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

Description

Indulge in the delightful combination of sweet blueberries and zesty lemon with this scrumptious Blueberry Bundt Cake. This moist and flavorful cake is perfect for any occasion, from casual gatherings to special celebrations.


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 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 1 cup sour cream

Additional:

  • 2 cups fresh or frozen blueberries (if using frozen, do not thaw)
  • 1 tablespoon flour (for coating berries)
  • Optional glaze: 1 cup powdered sugar + 2–3 tablespoons lemon juice

Instructions

  1. Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease and flour a bundt pan.
  2. Mix dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
  4. Add wet ingredients: Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice. Mix in sour cream.
  5. Combine wet and dry ingredients: Gradually add dry ingredients to the wet mixture, mixing until just combined.
  6. Add blueberries: Toss blueberries in flour, then gently fold them into the batter.
  7. Bake: Pour batter into prepared pan and bake for 50–60 minutes until a toothpick inserted comes out clean.
  8. Cool and glaze: Let the cake cool, then drizzle with optional glaze if desired.

Notes

  • This cake stays moist for days and can be made a day in advance.
  • You can substitute Greek yogurt for sour cream.
  • Glaze is optional but adds a bright citrus touch.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 370
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 85mg

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