This moist Blueberry Bundt Cake is a delicious cinnamon streusel cake with wonderful flavor from blueberries, cinnamon, pecans, and brown sugar.
You cannot go wrong with this recipe. It is moist and light with a tender crumb, and is incredibly delicious! 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!
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!
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.
For the Cake Batter
- Preheat the oven to 350 degrees F, grease and flour a bundt pan.
- 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.
- 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.
- 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.
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.
Here it is after slicing!
More Blueberry Cakes
We have a few more blueberry cakes to share with you! We will link them below. Make sure to check out our full collection of cake decorating tutorials and recipes in our Recipes & Tutorials Section!
Enjoy the Recipe!
Thanks so much for stopping by. We hope that you enjoy this cake! It is delicious just as it is or topped with berries and cream.
If you give it a try, we would love for you to leave a comment and photo below.
We have many more bundt cakes to share with you, don't miss our Collection of Favorite Bundt Cakes!
Blueberry Bundt Cake
This moist Blueberry Bundt Cake is flavored with a delicious streusel swirl of brown sugar, cinnamon, and pecans.
Ingredients
- 2 sticks (226g) unsalted butter, slightly 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, 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.
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Looks great! :-)
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.
Thank you so much for your feedback, Sara! We are so happy that you enjoyed the cake! xo