Blueberry Bundt Cake Recipe
If you’re on the hunt for a show-stopping dessert that’s bursting with fresh fruit and bright citrus, look no further than this Blueberry Bundt Cake. It’s the kind of cake that brings everyone to the table—moist, tender, and studded with juicy blueberries, all wrapped up in a buttery crumb with a hint of lemon. Whether you’re baking for a special occasion or just because blueberries are calling your name, this classic treat is as easy to pull together as it is impressive to serve.
Ingredients You’ll Need
The beauty of this Blueberry Bundt Cake lies in its simple, everyday ingredients. Each one plays a role in creating the perfect balance of flavor, texture, and color. Here’s what you’ll need and why it matters:
- All-purpose flour: The backbone of the cake, providing structure and a tender crumb.
- Baking powder: Gives the cake its lovely lift, making each slice light and airy.
- Baking soda: Works with the sour cream and lemon juice to create a soft, moist texture.
- Salt: Just a touch enhances all the other flavors, especially the sweet and tangy notes.
- Unsalted butter (softened): Adds richness and helps the cake bake up beautifully golden.
- Granulated sugar: Sweetens the cake and helps with that irresistible golden-brown crust.
- Large eggs: Bind everything together and add richness for a velvety batter.
- Lemon zest: Fresh zest brightens up the whole cake with pure citrus flavor.
- Lemon juice: Adds a tangy pop that pairs perfectly with blueberries.
- Pure vanilla extract: Just a splash deepens the flavor, making every bite more inviting.
- Sour cream: The secret to an ultra-moist crumb that stays fresh for days.
- Fresh or frozen blueberries: Bursts of juicy fruit throughout—don’t thaw if using frozen, so they don’t bleed color.
- Flour (for coating blueberries): Helps keep the berries from sinking to the bottom of the cake.
- Powdered sugar (optional): A light dusting before serving adds a touch of elegance.
How to Make Blueberry Bundt Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C). Generously grease and flour every nook and cranny of a 10-cup Bundt pan. This step is crucial for ensuring your Blueberry Bundt Cake releases easily and looks picture-perfect when you invert it.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking not only combines everything evenly but also aerates the flour a bit, which helps keep your cake light and fluffy.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. Don’t rush this step; creaming adds air and sets the foundation for a beautifully tender crumb.
Step 4: Add Eggs and Flavorings
One at a time, beat in the eggs, making sure each is fully incorporated before adding the next. Then, stir in the lemon zest, lemon juice, and vanilla extract. These ingredients infuse the batter with bright, sunny flavor and irresistible aroma.
Step 5: Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream. Start and end with the flour mixture. This method ensures a smooth batter and helps keep the cake tender—don’t overmix once the flour goes in!
Step 6: Fold in Blueberries
Toss your blueberries with a tablespoon of flour, then gently fold them into the batter. The flour helps prevent the berries from all sinking to the bottom. Fold carefully to avoid squishing the berries; you want lovely bursts of fruit in every bite.
Step 7: Bake to Perfection
Pour the batter into your prepared Bundt pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and deeply fragrant, with flecks of blueberry peeking through.
Step 8: Cool and Unmold
Let the cake cool in the pan for 15 to 20 minutes before inverting onto a wire rack. This rest helps the cake set and makes unmolding a breeze. Once cooled completely, dust with powdered sugar for a touch of sweetness and elegance.
How to Serve Blueberry Bundt Cake
Garnishes
A Blueberry Bundt Cake shines with just a sprinkle of powdered sugar, but you can take it up a notch with a drizzle of lemon glaze (simply mix powdered sugar and lemon juice). Fresh blueberries or thin lemon slices make for beautiful, edible decorations that hint at the flavors inside.
Side Dishes
This cake is delightful on its own, but for a truly memorable dessert spread, serve it with a bowl of lightly whipped cream or a scoop of vanilla ice cream. A small fruit salad or fresh berries on the side add another layer of brightness, especially for spring and summer gatherings.
Creative Ways to Present
For a festive brunch, slice the Blueberry Bundt Cake and arrange the pieces on a large platter with scattered blueberries and mint leaves. Individual slices can also be layered in parfait glasses with lemon curd and whipped cream for a stunning trifle-style dessert. Or, serve mini wedges alongside afternoon tea for a charming, café-style treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Blueberry Bundt Cake covered tightly at room temperature for up to 2 days. If you want it to last a bit longer, refrigerate it for up to 5 days—just let it come back to room temperature or give it a gentle warm-up before serving for the best texture.
Freezing
This cake freezes beautifully! Wrap individual slices or the whole (cooled) cake tightly in plastic wrap and then in foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature before enjoying.
Reheating
To freshen up a slice, microwave it on low power for 10-15 seconds, or warm larger portions in a 300°F oven for about 10 minutes. This brings back that just-baked softness and releases the cake’s wonderful aroma.
FAQs
Can I use frozen blueberries in Blueberry Bundt Cake?
Absolutely! Frozen blueberries work just as well as fresh. Simply use them straight from the freezer—don’t thaw—so they don’t turn the batter purple and bleed color.
How do I prevent the cake from sticking to the Bundt pan?
Be generous when greasing and flouring your pan, making sure to get into every curve and corner. Using a baking spray with flour can also help guarantee a perfect release.
What’s the best way to add extra lemon flavor?
For even more zing, add a splash of lemon extract or double the lemon zest. You can also finish the cake with a tangy lemon glaze for an extra pop of citrus.
Can I make Blueberry Bundt Cake ahead of time?
Yes, this cake is a fantastic make-ahead option! Bake it a day or two in advance; it stays moist and flavorful, and the flavors even deepen as it rests.
What other fruits can I use instead of blueberries?
While blueberries are classic, you can swap in raspberries, blackberries, or even diced strawberries. Just remember to toss them in flour to prevent sinking and adjust the sweetness if needed.
Final Thoughts
If you’ve been searching for a dessert that’s as joyful to make as it is to eat, this Blueberry Bundt Cake is sure to become a new favorite. With its bright berry flavor, sunny lemon notes, and absolutely dreamy texture, it’s a treat worth sharing at every celebration—or just because. Give it a try and watch it disappear slice by slice!
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Blueberry Bundt Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This moist and flavorful Blueberry Bundt Cake combines the freshness of ripe blueberries with a hint of lemon zest and juice, resulting in a delightful summer dessert. The cake is loaded with juicy berries, has a tender crumb thanks to sour cream, and is perfectly balanced with vanilla and citrus notes. Ideal for gatherings or a sweet treat any time of year.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon flour (for coating blueberries)
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
Fruit
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
Optional
- Powdered sugar for dusting
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan, making sure to cover every nook and cranny to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light, fluffy, and pale in color, about 3 to 4 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the lemon zest, lemon juice, and vanilla extract to infuse the batter with vibrant citrus and vanilla flavor.
- Combine Wet and Dry: Add the dry ingredient mixture to the butter mixture in three parts, alternating with the sour cream. Start and end with the dry ingredients, mixing gently after each addition until just combined to avoid overmixing.
- Coat Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake. Gently fold the flour-coated berries into the batter.
- Fill and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the surface with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 to 20 minutes. Carefully invert the Bundt pan onto a wire rack and remove the pan. Let the cake cool completely before serving.
- Optional Finishing Touch: Dust the cake with powdered sugar for a simple elegant finish or prepare a lemon glaze to drizzle over the top for extra zest.
Notes
- Use fresh blueberries when in season for the best flavor and texture.
- Ensure the Bundt pan is thoroughly greased and floured to avoid sticking to the intricate pan design.
- For added brightness, drizzle the cake with a lemon glaze made from powdered sugar and fresh lemon juice before serving.
- If using frozen blueberries, do not thaw them before adding to prevent bleeding into the batter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
