An easy and delicious recipe for The BEST Blueberry Bundt Cake! This cake is so moist, buttery, and bursting with juicy blueberries! It’s perfect for brunch and pairs well with coffee or tea.
Moist Blueberry Bundt Cake
One thing you and I have in common? We both LOVE blueberry desserts!!! I know this because whenever I ask you guys what kind of recipes you’d like to see more of, there’s always an overwhelming response for blueberry! I also know this because many of my blueberry recipes are the most popular recipes on my site. So with Spring just a few weeks away, I wanted to pop in and share a brand new blueberry recipe with you. So, without further ado, let’s dive into this moist blueberry bundt cake!
Tips and Tricks for Recipe Success
What Ingredients do I need to make Blueberry Cake in a Bundt Pan?
To make this cake, you’ll need:
- Unsalted Butter: in a pinch, salted butter may be used. But be sure your butter is at room temperature before baking!
- Full-fat Cream Cheese: I do not suggest using reduced fat here! This ingredient adds moisture and flavor to this cake.
- Eggs: You will need 5 large eggs for this recipe. Be sure they’ve come to room temperature before you add the eggs to the batter, as cold ingredients do not bond. You’ll also want to add the eggs one at a time, allowing each one to full incorporate before adding the next.
- Granulated Sugar: I suggest using all granulated sugar, as called for in the recipe. Brown sugar will technically work, but will change the overall taste, texture, and appearance of the cake. So if you do make that change, keep that in mind.
- Vanilla Extract: adds that something special! But can be omitted if you’re all out.
- All-Purpose Flour: which gives our cake structure. No need to use cake flour for this one!
- Baking powder and baking soda: the flour, baking powder, and baking soda will be combine to give our cake structure and height.
- A dash of salt: to balance the flavors and overall sweetness of the cake.
- And last but not least, blueberries! Fresh or frozen will work. But if you’re using frozen, DO NOT THAW THEM! Just toss them in straight from the freezer.
You’ll also need cream cheese, butter, powdered sugar, cream, and a dash of salt to make the frosting. But if you want a simple cake that’s not too sweet, this recipe can be served without the frosting! Instead, sprinkle it with powdered sugar and serve with extra blueberries. I like doing this when I’m serving the cake for breakfast.
How to bake a delicious Blueberry Bundt Cake:
It’s super easy! But you will need two things:
- This might be a no-brainer, but you will need a 12-cup bundt cake pan for this recipe. I have not tested this recipe using a different pan – such as a sheet pan or cupcake pan – so I cannot advise on how that would work.
- You’ll also need a stand mixer or electric hand mixer for this recipe! Unfortunately, the cake batter cannot be made without some kind of electric mixer.
If you already have those two items, making this cake is… well, a piece of cake! First step is beat together the butter and cream cheese until light and fluffy. The you’ll gradually add in the sugar and keep on beating. I like to beat it for about 2 minutes, or until it’s super fluffy and pale. At this point, you’ll want to reduce your mixer speed to low and add in those eggs, one at a time, beating well after each addition. Then you’ll add the flour mixture, and mix on low until JUST combined. And finally, you’ll turn your mixer off and fold in the blueberries.
Final step, pour the cake batter into a greased bundt pan! I like to scrape half of the batter into the pan, sprinkle a few more blueberries in the middle, then top with the remaining batter. I find this little “trick” guarantees there will be blueberries in every bite… not just at the bottom 😉
You’ll bake your cake for 60 to 70 minutes. But if you’re oven runs hot, you might want to start peeking on it around 45 minutes. You’ll want to bake the cake until it’s a deep golden brown and a toothpick inserted in the center comes out clean. Be sure to cool completely before slicing and serving!
While the cake cools, you can whip up your cream cheese frosting! And that’s as easy as beating the cream cheese and butter, tossing in the confectioners’ sugar, and then adding in the salt and heavy cream. Just be sure you whip it until it’s nice and fluffy!
And finally, if you’d like to decorate your cake like I did, simply top it with some fresh blueberries. This blueberry bundt cake is the real deal! And perfect for Mother’s Day, Easter, or any celebration! Hope you love it!
For more Bundt Cake Recipes, Check Out:
- Almond Amaretto Bundt Cake
- Lemon Raspberry Bundt Cake
- White Chocolate Cranberry Bundt Cake
- Lemon Blueberry Bundt Cake
For more Blueberry Recipes, Check Out:
- Greek Yogurt Blueberry Waffles with Fresh Blueberry Sauce
- Blueberry Lemon Poppy Seed Muffins
- White Chocolate Blueberry Cupcakes
- Lemon Coconut Blueberry Cake
- Lemon Blueberry Cupcakes
AND IF YOU TRY THIS RECIPE FOR THE BEST BLUEBERRY BUNDT CAKE, LET ME KNOW! LEAVE A COMMENT BELOW AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR KITCHEN CREATIONS MAKES OUR DAY.
The Best Blueberry Bundt Cake
For the Blueberry Bundt Cake:
- 2 and 1/2 cups (10 and 1/4 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces unsalted butter, at room temperature
- 8 ounces full-fat cream cheese, at room temperature
- 2 cups (14 ounces) granulated sugar
- 1 teaspoon vanilla extract
- 5 large eggs, at room temperature
- 2 cups (227g/8 ounces) fresh or frozen blueberries
For the Cream Cheese Frosting:
- 4 ounces full-fat cream cheese, room temperature
- 2 ounces unsalted butter, room temperature
- 2 and 1/2 cups confectioners' sugar, sifted, more if needed
- 1/8 teaspoon salt (tiny pinch!)
- 1 and 1/2 Tablespoons heavy cream
- Fresh blueberries
For the Blueberry Bundt Cake:
- Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract.
- Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
- Using a rubber spatula, gently fold the blueberries into the batter, mixing until just combined.
- Scrape the batter into the prepared pan.
- Bake for 65 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
For the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
- Spread frosting on the top and sides of the cooled cake. Top with fresh blueberries.
- Slice and serve, or store in an airtight container in the fridge, for up to 5 days.
maha alami says
thank you so much i luv it you made my day
Am I reading right, 12oz butter 3 sticks bitter?
I read it wrong and only used 12 Tbls butter…it was still incredibly moist and yummy!
If I use frozen blueberries do I need to thaw them first?
This is a good cake to make this is the second time each time is better
Hello , how much butter goes in the cake batter , vs frosting ?
Or does all 12 oz of butter go in the cake batter mix
Rose Swain says
I made this cake for my Pokeno group this evening. They all raved over it.
samantha fritz says
This cake is hands down a keeper! amazing flavor, moist, not to sweet, perfect>
I made this for my daughters, and it was amazing . They loved it. ❤️
Can I use blackberries instead?
I think that should work!
Sol Hernandez says
With out doubt the best cake ever!! You are the best. Thanks for sharing!
Making this cake for the second time today tastes amazing xx. Looks yummy!
It works so well. I have a great cake. Thanks your recipe much!
Love this blueberry bundt pancake!
It doesn’t need a glaze or sugar on top, tastes great!!
Thank you for this recipe!
Came out or my pan easy.
I baked my cake at 3:25 for over 75 minutes. It was still wet in the middle. So I took it out so I didn’t want to over bake it. What could I have done wrong follow the ingredients and the instructions to the letter.
Mary Ellen says
I had a similar result. Followed instructions to the letter. Baked at 325 for65min. Crust was very dark and toothpick came out clean but when I flipped it to cooling raw part of it was raw. Cooked it a little ,ore out of pan. Tasted great as did frosting. Maybe I added too many blueberries.
Lou Ann Rosekrans says
I am making this cake this evening can I add more blueberries? Seems like two cups is not much for this cake. I don’t want it to be soggy though.
You could add maybe a 1/2 cup more. But too many berries will cause the batter to be heavy and gummy.
Connie Peck says
I’d like to do muffins with this recipe. Do you think it will work ok?
Dede Schuler Ballou says
This recipe looks amazing!! I live alone and cannot, or SHOULD NOT, eat an entire cake on my own. Can this be baked as cupcakes, or perhaps in two loaf pans?
This was absolutely delicious!! I can’t wait to make it again! It was that good!
Can you use canned blue berries
I made this cake for my Pokeno group this evening
This was absolutely delicious. thank you for sharing
Steph K says
LOVE blueberry desserts!!! I
Laurie Rose says
I have made this twice, exactly as told. Both times I was fantastic!!!! Going to make it again tomorrow. My moms absolute favorite!!
Thank you so much for sharing this!! No doubt it will be a recipe that stays in the family.
Ronak Mehta says
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
This cake sounds delicious. Is it possible to half the recipe and use a cake tin. Not sure how to half 5 eggs.
Hi Usha. I wouldn’t recommend cutting this recipe in half.
Can I substitute sour cream in place of the cream cheese?
This cake isn’t sweet due to blueberries. These fruits usually have slightly sour taste. So, the entire cake has a mild taste. Bake the cake in my oven, I adjusted the inside temperature (150 degrees C) because the cake turned to yellow quickly. Thank you for your sharing!
I made this recipe and it was very good and moist. I buttered and floured the bundt pan and did not have a problem with cake getting stuck to the pan. Always check your cake before the timer goes off because the cake is done sometimes much sooner than what the recipe says.
Luz Helena f says
It was a hit ! …so o Made 3!!!
Well, I will see how it goes. The batter is in the oven right now. Can’t wait for the hubby to try it.
Joyce S says
The batter was fluffy when I put in the pan. It rose slightly above the rim while baking and then in the last fifteen minutes the middle fell about two inches. I followed recipe exactly and all ingredients were room temperature. Why would it do that?
I don’t have heavy cream. Can I just leave it out of the frosting recipe?
How far ahead can you make this cake? Can you put it in the freezer?
The cake batter itself is delicious! The only problem I encountered is that all of the blueberries sank to the bottom of the pan, so it came out a bit more like a normal Bundt cake with a blueberry topping which was not quite what I was hoping for and made the top of the cake a little under baked; guess I’ll toss the berries in flour/corn starch to prevent that in the future. Because I used the heritage Bundt shape, I decided to go with a vanilla bean cream cheese glaze I use for a cinnamon roll cake and that was a good call compared to the thicker frosting–might have to try a lemon glaze next time, too!
Marilyn Martell says
Making this for the great Geauga County fair Burton oh
How did it turn out?
I’m from Middlefield so I went to that Fair for years!
Dayne Conn says
WOW!! Just wow! It was absolutely delicious! Better than I thought it would be!
Made this cake last nigh, used plain yogurt instead of cream cheese and it’s very moisIt is delicious! Do I need to refrigerate the cake?
Ashley Manila says
Hi Debbie. Did you use yogurt in the frosting or cake? If in the cake, no need to fridge. But if it’s in the frosting, I suggest refrigerating.
Made this as posted except I put it in a tube pan because I didn’t have a bundt pan and dusted it with powder sugar.. Came out delicious! My family raved about it.
I followed the instructions exactly, however, like a few other reviews, mine came out undercooked even though the cake tester was clean. Pretty sure it was too many fresh juicy blueberries. I was able to piece it together after it fell.
However, it still lives up to it’s name and Everyone is now begging for me to make it for their birthdays! Very moist!
Can i make this a day before? How would you store it for next day?
Wow! Made this for my mom’s bday. First time making a bundt cake too. It was an awesome recipe, easy and beyond DELICIOUS!
I greased my pan just before I put my batter in with crisco and dusted it with white sugar instead of flour and let it cool for only 10 mins in the pan before flipping it on to the wire rack and it came out on its own beautifully! It was a cold day here and i didn’t want the lard to harden up again and seal the cake inside the pan!
Highly recommend this recipe. In fact everyone wanted it after! I’ll definitely be making this again. Thanks!
Sherri Parmenter says
I am on a very strict diet, and have to keep track of what I eat and the nutritional values, so I don’t get in trouble and end up in the hospital.
I didn’t notice on the page, but I would really appreciate if you could send me the nutritional values for the Best Blueberry Bundt Cake. It sound delicious. Thanks, Sherri
Paul M says
I made this for myself as an alternative to the traditional birthday cake. It turned out great. I was worried that the batter was too thick, but it leveled itself out once it was in the oven. I loved it.
Evelyn Stewart says
I have a problem with blueberries settling to the bottom of the cake pan even after dusting with flour which creates another problem, I can’t get it out of the pan. I could really use some suggestion. Thanks
Idalia Z. says
OMG! i have lost count how many times i have made this cake. Everyone that has tasted it is hooked on this cake! i have to make 2 at a time now. two summers ago i made one for home and one for my sisters cookout, i gave it to her the day before. When i got there the cake was no where to be found…My sister hid it, she wasnt sharing! it saw it hidden in her toaster oven!