Name: The Best Blueberry Bundt Cake
Prep time: 20 min
Cook time: 70 min
Total time: 135 min
Ingredients: 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; 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

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:

For more Blueberry Recipes, Check Out:

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.