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 and only take 5 minutes to prepare.
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 cake and I’m sure you and yours will too. It’s super easy to remember this recipe!
Looking for other sweet treats? Why not also try my Strawberry French Tart, Flourless Chocolate Tort, and one my most popular cake recipe Pear Cake!
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 fresh blueberries. There’s sweet and tangy burst in every bite. You will never throw your blueberries ever again after trying this recipe.
- An easy Bundt cake recipe. So simple to prep (it’ll take you 5 mins), only a handful of kitchen staples needed.
Blueberry Cake Ingredients
- Flour– I prefer using all purpose flour. I have not tried any gluten free versions or almond flour with this recipe.
- Eggs– use large eggs, any color or type.
- Milk– use whole fat milk because this helps add richness to the cake.
- Sugar– I use granulated white or cane sugar. I have not tested it with artificial sweeteners.
- Canola or Vegetable Oil– if you prefer not to use any of these options, you can use either light tasting olive oil or avocado oil. Something that does not have a flavor.
- Baking Powder-baking powder helps the cake rise.
- Vanilla Extract– I use pure vanilla extract for best flavor.
- Salt-neutralizes the sweetness.
- Blueberries– I use fresh blueberries. Frozen blueberries release more moisture. If you don’t have fresh blueberries, you can use frozen but reduce the quantity to prevent too much moisture in the cake.
- Lemon Zest– This is completely optional. I don’t always use it. But if you are a fan of the lemon, a hint of lemon with blueberries makes a great match.
How to Make Blueberry Bundt Cake
- Preheat oven to 350 F.
- Make your cake batter: Using an electrical whisk, whisk the eggs, vanilla extract and sugar for 2-3 minutes until the mixture doubles up and becomes light in color and fluffy.
- Wet ingredients: add in the milk and oil and whisk again for another minute.
- Dry ingredients: Add in the flour, baking powder and dash of salt. Whisk for a couple minutes until well incorporated. Turn off the mixer and allow the cake batter to rest for about 5 minutes.
- Add blueberries: Coat the blueberries with some flour. If the blueberries are dry, spray a little with some baking spray and add in the flour. this should help them bond with the flour. Fold in 90% of your blueberries into the cake batter.
- Add the batter to the Bundt pan: Spray the Bundt pan with some baking spray and pour in the batter and top with the remainder of your blueberries.
- Bake: Place you Bundt pan in the oven on the middle rack at 350 F degrees for 50 minutes. Typically you would want to check the cake batter at around 45 minutes with a wooden skewer to make sure it’s not cooked already. Some ovens are different than others.
- Allow to cool: Once the cake has cooled down, transfer to a serving dish and enjoy!
Tips to Make the Best Bundt Cake
- Use a preheated oven.
- Use less blueberries if you like your fruit to be light in the cake.
- Choose small to medium blueberries only. Large blueberries will sink.
- Be sure to toss your blueberries in 1-2 tbsps. of flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan. You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
- Alternatively, you can add some batter and then some blueberries, then more batter, and continue doing that for the rest of the batter if you want the blueberries to spread out.
- Spray the Bundt cake with non-stick baking spray and pour in the batter or else it will stick to the pan.
- Always place the pan on the middle rack in the oven.
- Test your Bundt cake with a wooden skewer at around 45 minutes to make sure it’s completely dry before removing the cake from the oven. Based on experience, mine always takes anywhere from 48-50 minutes always. Do not over bake it or it will come out dry.
- Allow the cake to cool at room temperature before serving.
Frequently Asked Questions
Yes you can. If using frozen blueberries, don’t thaw them before adding them to the cake. Frozen fruits always release more moisture, so reduce the amount of berries you add in there. 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!
For sure, feel free to switch things up! This is a great base recipe to add different berries into. Raspberries, blackberries or strawberries would be lovely too! Even petite diced apples coated in cinnamon would go so well with this recipe.
Always try to get medium or medium-small blueberries. Large blueberries will always sink no matter what. As you see in the photos, mine still sank because the blueberries were huge. If you don’t mine them all in one area, then you shouldn’t have a problem. Don’t forget to try them before to make sure they are not sour.
Test your Bundt cake with a wooden skewer at around 45 minutes to make sure it’s completely dry before removing the cake from the oven. Based on experience, mine always takes anywhere from 48-50 minutes always. Bake an additional 5 minutes at the most for extra cooking if the wooden skewer comes out wet. If its just a little wet, take the cake out and cover with aluminum foil. The cake will continue to cook for a few more minutes out of the oven.
Store any leftover cake in an air tight container, at room temperature (if cool enough) for up to 3 days. If you live in very hot areas, store in an air tight container in the fridge and reheat just a tiny bit before serving.
Yes, you can swap oil for melted butter. However the texture and flavor will be slightly different.
More Dessert Recipes
- Oatmeal Jam Cookies
- Chocolate Chip Banana Baked Oat Cups
- Raspberry Puff Pastry Tart
- Blueberry Breakfast Cake
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 liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! 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 large
- 2 cups granulated cane sugar
- 1 cup canola or vegetable oil (avocado or light tasting olive oil work as well)
- 2 tbsps. baking powder packed
- 2 tbsps. vanilla extract
- ¼ tsp. salt
- 2 cups fresh blueberries medium or small size
- 2 tbsps. flour for dusting the blueberries
- 1 cup milk whole
- ½ tsp. lemon zest optional
- baking spray not pam, actual baking spray
Instructions
- Preheat oven to 350 F.
- Make your cake batter: Using an electrical whisk, whisk the eggs, vanilla extract and sugar for 2-3 minutes until the mixture doubles up and becomes light in color and fluffy.
- Wet ingredients: add in the milk and oil and whisk again for another minute.
- Dry ingredients: Add in the flour, baking powder and dash of salt. Whisk for a couple minutes until well incorporated. Turn off them mixer and allow the cake batter to rest for about 5 minutes.
- Add blueberries: Coat the blueberries with some flour. If the blueberries are dry, spray a little with some baking spray and add in the flour. this should help them bond with the flour. Fold in 90% of your blueberries into the cake batter.
- Add the batter to the Bundt pan: Spray the Bundt pan with some baking spray and pour in the batter and top with the remainder of your blueberries.
- Bake: Place you Bundt pan in the oven on the middle rack at 350 F degrees for 50 minutes. Typically you would want to check the cake batter at around 45 minutes with a wooden skewer to make sure it's not cooked already. Some ovens are different than others.
- Allow to cool: Once the cake has cooled down, transfer to a serving dish and enjoy!
Video
Notes
- Use a preheated oven.
- Choose small to medium blueberries only. Large blueberries will sink.
- Be sure to toss your blueberries in 1-2 tbsps. of flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan. You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
- Alternatively, you can add some batter and then some blueberries, then more batter, and continue doing that for the rest of the batter if you want the blueberries to spread out.
- Spray the Bundt cake with non-stick baking spray and pour in the batter or else it will stick to the pan.
- Always place the pan on the middle rack in the oven.
- Test your Bundt cake with a wooden skewer at around 45 minutes to make sure it’s completely dry before removing the cake from the oven. Based on experience, mine always takes anywhere from 48-50 minutes always. Do not over bake it or it will come out dry.
- Allow the cake to cool at room temperature before serving.
Came out wonderfully! I reduced the amount of sugar by half a cup and it was plenty sweet for me.
Happy you enjoyed it and altered it to your liking. Thanks for leaving a review.
How long will this stay fresh? Can I make it on Sunday for a party on Tuesday?
It stays fresh for 2-3 days if stored right but i wouldn’t recommend making it Sunday for Tuesday. You can bake it Monday night and dust with the powdered sugar when ready to serve.
😭 a third way through. I forgot the milk. How bad is that going to affect my cake?
Oh no! Not sure. I am sorry that happened. Trust me has happened to many of us. It might come out dry. Maybe make like a lemon glaze that’s poured over cakes but the cake must be hot so it absorbs the moisture.
could someone tell me when you add the milk and oil to the batter,,,,it does not state in the directions when to add the milk and oil,,never mentions the milk and oil in directions, I just added it in with the eggs, sugar, and vanilla.
Hi Cheryl!
Thanks for pointing that out. I recently rewrote everything and updated photos. I can’t believe I missed that! I updated the info. It’s right before the dry ingredients. I also have a video on my IG for it.
I’ll be making this cake next week. I’m wondering why the recipe calls for oil instead of butter? Is it a matter of preference or does oil work best?
I like using oil more as it doesn’t feel dense and heavy. With oil, it comes out much lighter. My family likes it this way. But if you like butter, you can use one cup of melted unsalted butter. Also if you don’t like canola oil, you can use avocado oil. I posted a reel on my IG for this recipe today. Check it out.
This is just what I’m looking for! I’m making 4 bunt cakes for our teachers appreciation breakfast. 💐 Can I bake 2 bunt cakes at a time? Do I need to adjust length in baking time or temperature? Thank you so much! I’m excited to get started
Hi Lory.
Yes you can. They may bake just a tiny bit slower making maybe an additional few minutes of baking time possible. At 50 minutes check either way with a long skewer if it comes out clean(not super dry though)they are good to go. If not just check again after 5 minutes. Keep it mind these have blueberry so the skewer wont be super dry. Just as long as its not sticky wet, it’s done. Bake on middle rack.
I am working on posting a reel video on my instagram today. Please check it out Later
Love this cake!! so easy..cooking time 50mn…Thank you!!
I am glad you enjoyed it! It’s one of my favorite!
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.