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!
If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.
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.
- Greese the bundt pan and our 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.
EASY TO MAKE, BASIC INGREDIENTS THAT WE USUALLY HAVE ON HAND. I PUT EXTRA BERRIES AND DRIZZLED WITH A SIMPLE INGREDIENT FROSTING. I DIDN’T LAST VERY LONG!
Hi Debra,
Glad you enjoyed this recipe. It’s one of my favorite cake recipes. Thanks for the review.
2 tablespoons of vanilla extract? This seems quite excessive.
Hi KJ
You can reduce the quantity to your preference.
This cake is perfect for my tastes–not too sweet, moist, and berries! I increased the baking time in five-minute increments until it was done, but think it came out of the oven at 65 min. Didn’t have blueberries, but did have a “Triple Berry Blend” in my freezer (blackberries, blueberries, and red raspberries) and substituted that. Turned out great!
Hi Jan
Glad the recipe worked out for you. Thanks for leaving a review on it.
Tried this with almond milk and a dash of creamer because we had no milk. Typically I substitute almond for cows but in this recipe I think cows milk would’ve be best.
Hi Kayla!
Thanks for leaving a review. Glad you enjoyed the recipe.
What size Bundt pan do yo use fro this recipe?
Please let me know as soon as possible since I would like to prepare the cake this weekend.
Thank you
Stefan B Gaylord
Hi Stefan!
I just saw your comment. It will be the normal size bundt pan you find in the store. I believe they are the 12 cup pan.
Would it ruin the Blueberry bundt cake if I used buttermilk instead of regular milk?
Hi Linda,
I never tried it but I don’t think it will ruin it. It might change the texture a little and the cook time might be different. You can always insert a toothpick and check if the cake is done on the inside.
Wonderful recipe and cake! A wonderful addition to our Thanksgiving brunch. This recipe was an automatic family favorite. Thank you for sharing.
Hi Holly,
I am so glad you enjoyed the recipe with your family. Thank you for your review!
The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best blueberry cake. Lovely!!
Hi Ronak,
Thank you so much for the review. I really appreciate it.
I tried it with strawberry 🍓 🍓🍓🍓
Yummy! Sounds delicious
How much milk? It’s not in the ingredient list?
Hi Michael!
It’s 1 cup. I have adjusted the recipe. Thanks for letting me know!
Thank you! Just started making this with my 3 year old.
Michael it says 1 cup of whole milk.