Blueberry Bundt Cake is a beautifully baked treat featuring a soft, moist texture, bursting with juicy blueberries, and topped with a smooth white glaze. This cake is perfect for any occasion, offering a balance of sweetness and tartness that makes every bite irresistible.
Blueberry Bundt Cake
Why This Blueberry Bundt Cake Is the Best
Moist and Tender Texture: The cake is soft and fluffy, ensuring a melt-in-your-mouth experience.
Juicy Blueberries: Fresh blueberries add bursts of sweetness and tartness throughout the cake.
Smooth White Glaze: A glossy glaze drips down the sides, enhancing both flavor and presentation.
Beautiful Presentation: The cake is topped with fresh blueberries, adding a pop of color and elegance.
Perfect for Any Occasion
Whether you’re serving it at a brunch, enjoying it as an afternoon treat, or indulging in a sweet dessert, Blueberry Bundt Cake is a fantastic choice. Its rich flavor and stunning appearance make it a crowd-pleaser.
Ingredient Notes
For the Blueberry Bundt Cake:
- Butter: Softened to room temperature, it gives the cake a rich, tender crumb and buttery flavor.
- Granulated Sugar: Sweetens the cake and helps with structure and browning.
- Eggs: Bind the ingredients and add moisture and richness.
- Vanilla: Enhances the flavor with warm, aromatic notes.
- Sour Cream: Adds tanginess and moisture for a soft, dense crumb.
- Kosher Salt: Balances sweetness and enhances the flavor of the blueberries.
- Baking Powder: Provides lift for a light, fluffy texture.
- Flour: Forms the base of the cake with enough structure to hold the juicy berries.
- Blueberries: Bursting with sweet-tart flavor in every bite—fresh or thawed frozen berries both work beautifully.
For the Icing:
- Butter: Melted for richness and smooth texture.
- Powdered Sugar: Adds sweetness and gives the icing its classic glaze consistency.
- Vanilla: Rounds out the icing’s flavor.
- Milk: Thins the glaze to a pourable, silky finish.
Tips for Making the Best Blueberry Bundt Cake
Use Fresh Blueberries: For the best flavor, use fresh blueberries rather than frozen.
Bake Until Just Set: Avoid overbaking to keep the cake moist and tender.
Cool Before Adding Glaze: Let the cake cool completely before drizzling the glaze to prevent melting.
Garnish Elegantly: Top with extra blueberries or a sprinkle of powdered sugar for added texture.
Serving Suggestions
With a Cup of Tea or Coffee: Enjoy a slice with a warm drink for a comforting treat.
With Fresh Berries: Serve with additional fresh berries for a burst of flavor and color.
With a Scoop of Ice Cream: Pair with vanilla or blueberry ice cream for an indulgent dessert.
With a Drizzle of Blueberry Sauce: Enhance the flavor with an extra drizzle of blueberry sauce.
A Must Try
Imagine biting into a slice of this Blueberry Bundt Cake—each bite filled with soft cake, juicy blueberries, and a smooth white glaze. Whether you’re sharing it with family and friends or enjoying it on your own, this cake is sure to become a favorite. Gather your ingredients and create this delightful treat to impress your loved ones and make any occasion special!
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Blueberry Bundt Cake
Ingredients
- 1 cup butter room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 3/4 cup sour cream
- 2 tsp vanilla
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 1 2/3 cups flour
- 1 1/2 cups blueberries
Icing
- 2 tbsp butter melted
- 1 –2 tbsp milk
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla
Instructions
- Preheat your oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed for about 2 minutes, until the mixture is light and fluffy.
- Add in the eggs, vanilla, sour cream, salt, and baking powder. Mix for another minute until smooth, making sure to scrape down the sides of the bowl as needed.
- Turn the mixer to low and slowly add the flour. Mix just until the flour is incorporated—don’t overmix.
- Gently fold in the blueberries with a spatula.
- Lightly coat a 9–10 inch bundt pan with baking spray. For best results, spray just before adding the batter. Spoon the batter evenly into the pan and smooth out the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
For the Icing:
- In a medium bowl, whisk together the butter, powdered sugar, vanilla, and 1 tablespoon of milk until smooth. If you prefer a thinner consistency, whisk in an extra tablespoon of milk.
- Once the cake is mostly cooled, drizzle the icing generously over the top.
Notes
- Store the cake in an airtight container for up to 3 days.
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Blueberry Bundt Cake