Bundt cakes are so elegant looking! This one is especially pretty with blueberry “polka dots” on the inside and a cream-colored lemon glaze. It’s Instagram-worthy for sure, but there’s a lot more to this cake than a pretty face. The cake itself is chock full of juicy blueberries, all enveloped in the most buttery, tender vanilla cake. And the lemon glaze? It’s full-on citrus bliss. 😇
The Key to Tender Blueberry Bundt Cake
The key to a tender blueberry bundt cake recipe is not to overmix the batter! But that goes for any kind of bundt cake, so be sure not to overdo it, or your cake will turn tough. Mix it only as much as necessary for a tender crumb.
Ingredients You’ll Need
How to Make Blueberry Bundt Cake
Make the Batter
Preheat the oven to 350°F (175°C). Then, generously grease a bundt pan with cooking spray and set aside. Dry Ingredients – Sift flour, salt, baking soda, and baking powder together in a medium bowl for even distribution. Set aside. Cream butter and sugar on high with a hand or stand mixture until light and fluffy. It should start looking white in 4-5 minutes. (Photo 1) Assemble – Add the eggs, one at a time, beating the mixture well between each addition. Add the flour mixture a little at a time, followed by the buttermilk and vanilla extract. (Photos 2-4) Stir well until everything is thoroughly combined. Please DO NOT overmix. Blueberries – In a medium bowl, coat blueberries with flour so they don’t sink to the bottom of the bundt pan. Fold the blueberries into the batter, scraping down the sides of the mixing bowl. (Photos 5-7)
Make the Cake
Pour the blueberry cake batter into the greased bundt pan. Tap it lightly on your work surface to eliminate any large air bubbles. (Photo 8) Bake at 350°F (175°C) for 50-60 minutes or until a cake tester inserted into the center comes out clean. Start checking after 45 minutes. Transfer the bundt cake to a wire rack, let it cool, and glaze if desired for a beautiful touch. Or lightly dust the cooled cake with powdered sugar for a sweet finish. Glaze – Whisk confectioner sugar, lemon juice, and lemon zest in a small bowl. Serve – Adjust the consistency with more sugar or lemon juice if needed. Drizzle your blueberry cake with lemon glaze, and enjoy!!
Recipe Variations
Notes and Tips
Make-Ahead Instructions
Make this cake a day ahead. You can keep it on your countertop or in your fridge in an airtight container until you are ready to serve it. You can even freeze it for up to three months.
Serving and Storage Instructions
Serve blueberry bundt cake sliced with a warm cup of coffee for the perfect dessert. If you have leftovers, you can keep them at room temperature for up to 3 days or in the fridge for up to a week. Just make sure to store extra slices in an airtight container.
What to Enjoy With Blueberry Bundt Cake
Serve this cake with a side of homemade whipped cream, a dollop of lemon curd, and a glass of fresh lemonade. It also tastes great with warm drinks, like ginger tea. 🫖
More Fancy Bundt Cake Recipes to Try
