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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!
Table of Contents
- Why you’ll love this Blueberry Bundt Cake recipe
- Blueberry Cake Ingredients
- How to Make Blueberry Bundt Cake
- Tips to Make the Best Bundt Cake
- Frequently Asked Questions
- More Dessert Recipes
- Super Moist Blueberry Bundt Cake Recipe
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
Can I use frozen blueberries?
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!
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, blackberries or strawberries would be lovely too! Even petite diced apples coated in cinnamon would go so well with this recipe.
What kind of blueberries should I chose?
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.
How do you know if the cake is done?
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.
How to store Bundt cake?
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.
Can I use butter instead of oil?
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!
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4.89 from 160 votes
Super Moist Blueberry Bundt Cake
By: Mariam Ezzeddine
An easy and super moist Blueberry Bundt Cake recipe you can make at any time and enjoy with coffee or tea! It is made with everyday simple ingredients.
Prep Time: 5 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 55 minutes minutes
Servings: 12 servings
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.
Nutrition
Calories: 286kcal | Carbohydrates: 64g | Protein: 4g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 311mg | Potassium: 91mg | Fiber: 2g | Sugar: 37g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 177mg | Iron: 2mg
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