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Blueberry Bundt Cake

Last Updated On: October 25, 2023 | Published: March 29, 2023 by Melissa Diamond | 4 Comments
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This moist Blueberry Bundt Cake is a delicious cinnamon streusel cake with wonderful flavor from blueberries, cinnamon, pecans, and brown sugar.

If you've been looking for a new blueberry bundt cake recipe, this is the one.

Enjoy it with your morning coffee, your afternoon tea, or as your after-dinner dessert. In other words, this dessert is a great idea no matter what time of day!

Why we Love It

There is so much to love about this blueberry bundt cake!

How to Make Blueberry Bundt Cake

You can find the full, printable recipe card further down in this post. Here is a quick look at our steps!

Slice of Blueberry Bundt Cake on a plate

FOR THE CINNAMON SWIRL

Each slice of this blueberry bundt cake has a delicious swirl of streusel which consists of cinnamon, brown sugar, and chopped pecans. I like to go ahead and quickly mix this up first.

Combine the cinnamon, brown sugar, and chopped pecans in a small bowl and set aside for later. We will use this after adding half of the cake batter to the bundt pan.

Glass bowl filled with cinnamon, brown sugar, and pecan mixture along with a spoon

For the Cake Batter

  • Preheat the oven to 350 degrees F, grease and flour a bundt pan.
Bundt Pan that has been Greased and Floured
  • In a medium sized bowl add the flour, baking powder, baking soda and salt. Whisk to blend, set aside.
  • In another bowl or measuring cup add the sour cream, milk, and vanilla extract. Blend with a fork and set aside
  • In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3 to 5 minutes until it is lightened in color and fluffy.
Butter and sugar mixture in mixing bowl with paddle attachment
  • Add the eggs one at a time, mixing until the yellow of the yolk is blended.
  • With the mixer on low speed, add the flour mixture and the sour cream mixture alternately, beginning and ending with flour mixture (3 additions of dry ingredients and 2 of wet). Mix just until combined.
  • Gently fold the blueberries into the cake batter. (The batter is thick).
  • Add HALF of the cake batter to the prepared bundt pan.
Half of blueberry cake batter in the prepared bundt pan
  • Then, sprinkle the cinnamon mixture evenly on top of it.
Half of cake batter in bundt pan with a layer of the cinnamon brown sugar mixtures sprinkled on top.
  • Top with the remaining cake batter and gently smooth with the back of a spoon. Tap the filled cake pan on your counter a few times to make the air bubbles rise.
Filled Blueberry Bunt Cake pan. The pan is layered with blueberry cake batter, a cinnamon mixture, and another layer of blueberry cake batter.
  • Bake at 350 degrees for 45-50 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Allow the cake to cool in the pan, on a wire rack for 10 minutes before turning out.
Freshly Baked Blueberry Bundt Cake, still in pan on a wire rack
Freshly baked blueberry bundt cake just after turning out of pan

Easy Vanilla Glaze

We decided to dress up our cake a bit with a simple vanilla glaze. This quick and easy glaze consists of confectioners sugar, vanilla extract, a pinch of salt, and a bit of milk.

Prepare as instructed in the recipe card. If you'd like to make the consistency thicker, add a bit more confectioners sugar. For a thinner glaze, add a bit more milk in very small increments.

Applying the Glaze

Once the cake has cooled, it is time to apply the vanilla glaze. You can drizzle it onto your cake with a spoon if you would like.

However, for more control, we often load the glaze into a disposable piping bag with the tip snipped away. You can also use a ziplock bag with the corner snipped away.

Piping an easy vanilla glaze onto cooled bundt cake with a piping bag

Here it is after slicing! This moist and flavorful Blueberry Bundt Cake is a new favorite. The swirl of streusel in the center takes it to another level of deliciousness. We hope that you enjoy it!

Glazed Blueberry Bundt Cake on a white pedestal

Recipe FAQs

No, this blueberry bundt cake doesn't need to be refrigerated. You can store on the kitchen counter for 2-3 days in an airtight container or under a cake dome. 

Yes, just as with most of our cake recipes (from orange bundt cake to lemon bundt cake, strawberry pound cake and more), this blueberry bundt cake freezes perfectly.

Once the cake has cooled down to warm or room temperature, wrap in plastic wrap followed by foil. It will stay fresh in the freezer for up to three months!

To thaw, place the wrapped bundt cake in the refrigerator the day before you need it. The next morning, bring it to the kitchen counter and finish thawing.

Sour cream adds richness and enhances the texture of this cake, all without thinning the cake batter. The thickness of the cake batter is helpful in keeping the blueberries suspended as the cake bakes!

Many of our cakes call for sour cream, from sour cream pound cake and chocolate chip pound cake, to WASC Cake , Caramel Cake, and more!

More Blueberry Cakes

We have a few more blueberry cakes to share with you! Some of our most popular are our Lemon Blueberry Cake, Berry Chantilly Cake, Blueberry Cake, and Lemon Blueberry Pound Cake!

I you love cakes with fruit, we've made many light and fruity cakes over the years! In addition to today's blueberry bundt cake, make sure to put these other favorites on your must-bake list!

Thanks so much for stopping by. We hope that you love the recipe! It is delicious just as it is or topped with berries and cream.

Make sure to check out our full collection of cake decorating tutorials and recipes in our Recipes & Tutorials Section! There, you'll find simple and creative cake tutorials as well as cake recipes from scratch and cake mix recipes!

Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!

Slice blueberry bundt cake on white pedestal

Blueberry Bundt Cake

BY Melissa and Bebe
This moist Blueberry Bundt Cake is flavored with a delicious streusel swirl of brown sugar, cinnamon, and pecans.
Prep Time: 20 minutes
Cook Time: 45 minutes
Course: Dessert
Servings: 15 servings
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Equipment

Ingredients

  • 2 sticks (226g) unsalted butter, softened
  • 2 cups (400g) sugar
  • 3 large room temperature eggs
  • 3 cups (342g) cake flour (plain in the UK) — if you do not have cake flour see substitution below
  • 1 ½ teaspoons (7g) baking powder
  • ½ teaspoon (3g) baking soda
  • ½ teaspoon (3g) salt
  • 1 cup (242g) sour cream
  • ⅓ cup (80g) milk
  • 2 teaspoons (8g) vanilla extract
  • 1 ½ cups blueberries Fresh or frozen We use frozen wild blueberries as they are smaller and lightweight

For the Cinnamon Swirl

  • ⅓ cup (80g) light brown sugar, packed
  • ⅓ cup (36g) chopped pecans
  • 1 teaspoon (2g) cinnamon

Easy Vanilla Glaze

  • 2 cups (230g) Confectioners Sugar (see notes)
  • 3 to 4 Tablespoons (45 to 60g) milk, Add more if needed for the consistency you like
  • Pinch of salt (Approximately ¼ teaspoon)
  • 1 teaspoon (4g) Vanilla extract

Instructions

For the Cinnamon Mixture

  • Combine the cinnamon, brown sugar, and chopped pecans in a small bowl and set aside for later. We will use this after adding half of the cake batter to the bundt pan.

For the Cake Batter

  • Preheat the oven to 350 degrees F, grease and flour a bundt pan. We used a bundt pan with a 12 cup baking capacity, 10 inches across. See notes re: pan size
  • In a medium sized bowl add the cake flour, baking powder, baking soda and salt. Whisk to blend, set aside.
  • In another bowl or measuring cup add the sour cream, milk, and vanilla extract. Blend with a fork and set aside
  • In the bowl of your mixer, mix the softened butter until smooth. Gradually add the sugar and mix on medium speed for 3 to 5 minutes until it is lightened in color and fluffy.
  • Add the eggs one at a time, mixing until the yellow of the yolk has blended.
  • With the mixer on low speed, add the flour mixture and the sour cream mixture alternately, beginning and ending with flour mixture (3 additions of dry ingredients and 2 of wet). Mix just until combined.
  • Gently fold the blueberries into the cake batter. (The batter is thick).
  • Add HALF of the cake batter to the prepared bundt pan.
  • Then, sprinkle the cinnamon mixture evenly on top of it.
  • Top with the remaining cake batter and gently smooth with the back of a spoon. Tap the filled cake pan on your counter a few times to make the air bubbles rise.
  • Bake at 350 degrees for 45-50 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Allow the cake to cool in the pan, on a wire rack for 10 minutes before turning out. Check at about 40 minutes, if the top of the cake is becoming too dark, cover loosely with aluminum foil.
  • Makes 7 cups of cake batter

Easy Vanilla Glaze

  • Combine the confectioners sugar, milk, vanilla extract, and a pinch of salt in a small bowl and stir until smooth.
  • Drizzle over the cooled pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a bit more milk.

Notes

Substitution for Cake Flour

Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend

Bundt Pan Size

Our bunt pan has a baking capacity of 12 cups and is 10 inches across. (This recipe makes 7 cups of batter). Your bundt pan may be smaller or larger than ours which can effect the bake time. If it is a larger pan, the batter will be more shallow in the pan and will bake more quickly. The opposite is true for a smaller pan.
If using a smaller bundt pan, be careful not to fill more than ⅔ full (Or allow at least 1-1.5 inches space from top of batter to top of pan. You can make cupcakes with any extra batter ;0)

Freezing:

When tightly wrapped in plastic wrap and foil, this cake can be frozen for up to three months! To thaw, move to the refrigerator the night before serving. Then, remove the next morning, and allow to warm to room temperature on the kitchen counter. Allow several hours to thaw completely.

Related Recipes

Lemon Blueberry Sour Cream Pound CakeLemon Blueberry Sour Cream Pound Cake Lemon Blueberry Cake, sliced, on a cake pedestal.Lemon Blueberry Cake from Scratch Blueberry Cake with Lemon Cream Cheese FrostingBlueberry Cake with Lemon Cream Cheese Frosting

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4 Comments

  2. Absolutely delicious cake. It was a hit for Easter. Mine turned out a little mottled in color on the inside from the frozen wild blueberries, but it was still fantastic. I don’t know what I liked best, the cinnamon swirl, the soft moist cake, or the sweet glaze. I will definitely make this again.

    Reply