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Slice blueberry bundt cake on white pedestal
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4.75 from 4 votes

Blueberry Bundt Cake

This moist Blueberry Bundt Cake is flavored with a delicious streusel swirl of brown sugar, cinnamon, and pecans.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 15 servings
Author: Melissa and Bebe

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.