Bundt cakes and just all non-frosted cakes are my most made cakes at home. They are great for snacking, great with coffee and tee, social time, you name it. So I love making them for my family. This super moist Blueberry Bundt Cake recipe is so delicious and great for all occasions.
I use the base recipe of this Blueberry Bundt Cake for almost all my Bundt cake recipes that require fruits or dried fruits and just swap those ingredient to make different types of cakes. My family loves this and I’m sure you will too. It’s super easy to remember this recipe!
Looking for other sweet treats? Why not also try my Strawberry French Tart and my Nutella Banana Nut Bread!
Why you’ll love this Blueberry Bundt Cake recipe
- Super moist. This bundt cake is super satisfying but has a lightness to it, fluffy, moist and delicious!
- Packed with blueberries. This cake is loaded with one and a half cups of blueberries, there’s sweet and tangy burst in every bite.
- An easy bundt cake recipe. So simple to prep (it’ll take you 5 mins), only a handful of kitchen staples needed.
Ingredients you’ll need
- Flour
- Eggs
- Milk
- Sugar
- Canola or Vegetable Oil
- Baking Powder
- Vanilla Extract
- Salt
- Blueberries
- Lemon Zest
How to make Blueberry Bundt Cake
- Make your cake batter: Mix your wet ingredients then add to your dry mixture. Fold in 90% of your blueberries.
- Add to the bundt pan: Grease a bundt pan and pour in the batter and top with the remainder of your blueberries.
- Bake: Place you bundt pan in the oven at 350 degrees for 40-45 mins.
- Allow to cool, serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- Be sure to toss your blueberries in 1 flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan.
- Make sure the ingredients for your batter are at room temp, this will give you the smoothest batter.
- Spray the bundt cake with non-stick baking spray and pour in the batter.
- Place you bundt pan on a baking sheet when it goes in the oven. Don’t place the cake pan on the wire racks as this can make the batter swill around and sit unevenly.
- Don’t overmix your batter, mix in your wet and dry ingredients, alternating in stages.
- Test your bundt cake with a wooden skewer to make sure it’s completely dry before removing the cake from the oven. Bake additional minutes for extra cooking if the wooden skewer comes out wet.
- Allow the cake to cool for a few mins before you invert the pan onto a serving plate.
- Dust with icing sugar if you like, looks lovely.
FAQ’s
Can I use frozen blueberries?
Yes you can! If using frozen blueberries, don’t thaw them before adding them to the cake. Be aware that frozen berries can color some of the batter blue. You’re cake could look a bit different BUT will still taste divine!
Can I use other berries?
For sure, feel free to switch things up! This is a great base recipe to add different berries into. Raspberries, cranberries, blackberries or strawberries would be lovely too!
Storing Blueberry Bundt Cake
This bundt cake can be stored in the refrigerator for up to 3 days. Individual slices can also be frozen.
Other dessert recipes
I hope you enjoy all the recipes I share with you, including this Blueberry Bundt Cake recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Super Moist Blueberry Bundt Cake
Ingredients
- 3 cups All purpose flour
- 5 whole eggs
- 2 cups sugar
- 1 cup canola or vegetable oil
- 2 tsp. baking powder
- 2 tbsp. vanilla extract
- 1/4 tsp. salt
- 1½ cup blueberries
- 2 tbsp. flour for dusting the blueberries
- ½ tsp. lemon zest optional
- 1 cup milk whole
Instructions
- Using a mixer, on high speed, whisk the eggs and sugar until they are fluffy and obtain a light yellow color.
- Reduce speed, and gradually add in the oil, milk, vanilla extract and lemon zest. Mix for 1 minute.
- Add in the flour, salt and baking powder. Continue mixing everything together for 2 minutes then turn off the mixer.
- In another bowl, coat the blueberries with 2 tbsps. of flour. Remove 90% of blueberries and add them into the batter and fold with a spatula.
- Grease the Bundt pan and pour in the batter. Top with remainder of the blueberries.
- Bake in a pre-heated 350 degree oven for 45-50 minutes. Test with a wooden skewer to make sure it's completely dry before removing the cake from the oven. Bake additional minutes for extra cooking if the wooden skewer comes out wet.
- Once the cake is done, remove and let it cool completely at room temperature before serving.
Video
Notes
- Use a preheated oven.
- Be sure to toss your blueberries in 1 flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan.
- Make sure the ingredients for your batter are at room temp, this will give you the smoothest batter.
- Spray the bundt cake with non-stick baking spray and pour in the batter.
- Place you bundt pan on a baking sheet when it goes in the oven. Don’t place the cake pan on the wire racks as this can make the batter swill around and sit unevenly.
- Don’t overmix your batter, mix in your wet and dry ingredients, alternating in stages.
- Test your bundt cake with a wooden skewer to make sure it’s completely dry before removing the cake from the oven. Bake additional minutes for extra cooking if the wooden skewer comes out wet.
- Allow the cake to cool for a few mins before you invert the pan onto a serving plate.
- Dust with icing sugar if you like, looks lovely.
I made this cake and cooked it at the your set time at 350 but after it cooled and sliced it , it did not look like your picture and did not seem to be fully cooked but it still tasted good.a;nd also you did not state the size of the bundt pan. Iam not a seasoned baker but do follow directions.
Hi Olga,
The pan is the normal bundt size pan. Some ovens are different and same with types of flour. But it shouldn’t take more than 50 minutes but you can always cook it extra 5-10 minutes and check the center with a wooden skewer to make sure it comes out clean.