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February 24, 2019

The Best Blueberry Bundt Cake

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.

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!

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.

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.

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.

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.

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.

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.

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.

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!

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.

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!

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.

For more Bundt Cake Recipes, Check Out:

  • Almond Amaretto Bundt Cake
  • Lemon Raspberry Bundt Cake
  • White Chocolate Cranberry Bundt Cake
  • Lemon Blueberry Bundt Cake

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.

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Print

The Best Blueberry Bundt Cake

Prep 20 mins

Cook 1 hour, 10 mins

Inactive 45 mins

Total 2 hours, 15 mins

Author Ashley Manila

Yield 9" Bundt Cake

Moist, sweet, and bursting with juicy blueberries, this is the BEST Blueberry Bundt Cake Ever!!! Perfect for Easter or Mother's Day brunch! 

 

Ingredients

 

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 

For Decoration: 

  • Fresh blueberries 
 

Instructions

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.
 

Courses Dessert

Cuisine Cake

27K Shares

Filed Under: Cakes, Easter

Reader Interactions

Comments

  1. maha alami says

    February 25, 2019 at 3:31 am

    thank you so much i luv it you made my day

    Reply
  2. Shiffy says

    February 25, 2019 at 9:51 pm

    Am I reading right, 12oz butter 3 sticks bitter?

    Reply
    • bakerbynature says

      February 28, 2019 at 2:03 pm

      Yup 🙂

      Reply
      • Andrea says

        August 26, 2020 at 7:26 pm

        I read it wrong and only used 12 Tbls butter…it was still incredibly moist and yummy!

        Reply
  3. Pr says

    February 27, 2019 at 3:28 pm

    If I use frozen blueberries do I need to thaw them first?

    Reply
    • bakerbynature says

      February 28, 2019 at 2:02 pm

      Nope!

      Reply
    • Linder says

      February 14, 2021 at 6:05 pm

      This is a good cake to make this is the second time each time is better

      Reply
  4. Nalle says

    March 1, 2019 at 8:18 am

    Thank

    Reply
  5. Shannon says

    July 28, 2019 at 7:47 pm

    Hello , how much butter goes in the cake batter , vs frosting ?
    Or does all 12 oz of butter go in the cake batter mix

    Reply
  6. Rose Swain says

    August 13, 2019 at 3:31 am

    I made this cake for my Pokeno group this evening. They all raved over it.

    Reply
  7. samantha fritz says

    January 12, 2020 at 1:58 pm

    This cake is hands down a keeper! amazing flavor, moist, not to sweet, perfect>

    Reply
  8. Ophelia says

    April 15, 2020 at 2:31 pm

    I made this for my daughters, and it was amazing . They loved it. ❤️

    Reply
  9. Carrie says

    June 11, 2020 at 5:39 am

    Can I use blackberries instead?

    Reply
    • bakerbynature says

      June 11, 2020 at 11:53 am

      I think that should work!

      Reply
  10. Sol Hernandez says

    June 11, 2020 at 10:58 pm

    With out doubt the best cake ever!! You are the best. Thanks for sharing!

    Reply
  11. Erika says

    June 24, 2020 at 1:58 am

    Making this cake for the second time today tastes amazing xx. Looks yummy!

    Reply
  12. ROBYN says

    June 24, 2020 at 2:17 am

    It works so well. I have a great cake. Thanks your recipe much!

    Reply
  13. Diya says

    June 30, 2020 at 2:16 am

    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.

    Reply
  14. Susan says

    July 22, 2020 at 3:59 pm

    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.

    Reply
    • Mary Ellen says

      August 21, 2020 at 1:03 am

      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.

      Reply
  15. Lou Ann Rosekrans says

    July 23, 2020 at 3:21 pm

    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.

    Reply
    • bakerbynature says

      July 24, 2020 at 12:48 pm

      You could add maybe a 1/2 cup more. But too many berries will cause the batter to be heavy and gummy.

      Reply
  16. Connie Peck says

    July 29, 2020 at 1:36 am

    I’d like to do muffins with this recipe. Do you think it will work ok?

    Reply
  17. Dede Schuler Ballou says

    August 5, 2020 at 11:27 pm

    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?

    Reply
  18. Christine says

    August 7, 2020 at 8:16 pm

    This was absolutely delicious!! I can’t wait to make it again! It was that good!

    Reply
  19. Mary says

    August 12, 2020 at 12:54 pm

    Can you use canned blue berries

    Reply
  20. Kaleb says

    August 18, 2020 at 6:31 am

    I made this cake for my Pokeno group this evening

    Reply
  21. Kaleb says

    August 18, 2020 at 6:32 am

    This was absolutely delicious. thank you for sharing

    Reply
  22. Steph K says

    August 18, 2020 at 8:37 am

    LOVE blueberry desserts!!! I

    Reply
  23. Laurie Rose says

    August 22, 2020 at 12:56 am

    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.

    Reply
  24. Ronak Mehta says

    September 4, 2020 at 10:03 am

    Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do

    Reply
  25. Usha says

    September 10, 2020 at 11:55 pm

    This cake sounds delicious. Is it possible to half the recipe and use a cake tin. Not sure how to half 5 eggs.

    Reply
    • bakerbynature says

      September 13, 2020 at 1:48 pm

      Hi Usha. I wouldn’t recommend cutting this recipe in half.

      Reply
  26. Gerry says

    September 26, 2020 at 7:03 pm

    Can I substitute sour cream in place of the cream cheese?

    Reply
  27. Tom says

    September 27, 2020 at 6:36 pm

    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!

    Reply
  28. Stephanie says

    November 13, 2020 at 2:36 am

    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.

    Reply
  29. Luz Helena f says

    November 26, 2020 at 12:34 am

    It was a hit ! …so o Made 3!!!

    Reply
  30. Idalia says

    December 23, 2020 at 9:32 pm

    Well, I will see how it goes. The batter is in the oven right now. Can’t wait for the hubby to try it.

    Reply
  31. Joyce S says

    January 24, 2021 at 3:09 am

    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?

    Reply
  32. MPS says

    January 30, 2021 at 11:40 am

    I don’t have heavy cream. Can I just leave it out of the frosting recipe?

    Reply
  33. Sheryll says

    February 3, 2021 at 9:26 pm

    How far ahead can you make this cake? Can you put it in the freezer?

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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