Easy and delicious recipes for The Best Blueberry Bundt Cake! This cake is moist, buttery and full of runny blueberries! It is suitable for lunch and pairing with coffee or tea.
Moist Blueberry Round Cake
One thing that you and I have together? We both LOVED the blueberry dessert !!! I know this because every time I ask you what kind of recipe you want to see more, there's always an amazing response to blueberries! I also know this because many of my blueberry recipes are the most popular recipes on my site. So with Spring just a few more weeks, I want to stop by and share a new blueberry recipe with you. So, without further ado, let's dive into this moist blueberry round cake!
Tips and Tricks for Recipe Success
What ingredients do I need to make Blueberry Cake in Bundt Pan?
- 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 two items, making this cake is ... well, a piece of cake! The first step is to shake the butter and cream cheese until it is light and smooth. You will gradually add sugar and keep ticking. I like to shake it for about 2 minutes, or until it is very smooth and pale. At this point, you want to reduce the speed of your mixer to low and add the eggs, one at a time, shake after each addition. Then you will add the flour mixture, and mix low until JUST combined. And finally, you will turn off the mixer and fold 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!
When the cake gets cold, you can prepare frozen cream cheese! And it's as easy as beating cream cheese and butter, tossing candied sugar, and then adding salt and thick cream. Make sure you whip it until it's nice and soft!
And finally, if you want to decorate your cake like me, just give fresh blueberries. This blueberry bundle is the real deal! And perfect for Mother's Day, Easter, or any celebration! Hope you like it!
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!
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
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.