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    Home » cakes

    Published: Mar 16, 2020 • Modified: Dec 6, 2021 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Super Easy Blueberry Bundt Cake

    Jump to Recipe Print Recipe

    This super easy Blueberry Bundt Cake is moist and delicious, and packed with plump blueberries and lots of cinnamon sugar flavor! Top it off with a generous drizzle of this simple blueberry glaze and you have yourself the perfect after-dinner treat!

    Angled image of super easy blueberry bundt cake with blueberry glaze drizzled over the top | All Images © Beyond the Butter, LLC
    Slices of blueberry bundt cake with blueberry glaze drizzled over the top | All Images © Beyond the Butter, LLC
    Overhead image of super easy blueberry bundt cake recipe with blueberry glaze drizzled over the top | All Images © Beyond the Butter, LLC

    Table of Contents

    • Reasons Why You'll Love This Blueberry Bundt Cake!
    • When Are Blueberries in Season?
    • List of Ingredients
    • What Baking Tools Will I Need?
    • Cinnamon Sugar Mix
    • How to Make This Super Easy Blueberry Bundt Cake
    • Enjoy These Other Blueberry Treats from Beyond the Butter!

    Reasons Why You'll Love This Blueberry Bundt Cake!

    1. All About the Texture. This cake is incredibly soft and moist! Serve it slightly warm and oh my God is it good!
    2. Flavor Combo. The flavor of all the added blueberries and cinnamon sugar together is perfection!
    3. Blueberry Glaze. It's so incredibly simple to make and when it's drizzled over top of the warm blueberry bundt cake. So. Good.
    4. Super Easy Recipe. It's even in the name of the recipe, that's how easy it is to make! 8 ingredients needed for the blueberry bundt cake and 3 for the glaze.
    5. Zero Fuss with Minimal Clean Up. This recipe takes hardly any time to prepare! And while your blueberry bundt cake bakes away, you'll have plenty of time to clean up and relax!
    Angled image of sliced blueberry bundt cake with blueberry glaze drizzled over the top | All Images © Beyond the Butter, LLC
    Slices of blueberry bundt cake with blueberry glaze drizzled over the top | All Images © Beyond the Butter, LLC

    When Are Blueberries in Season?

    For my home state of Pennsylvania, the earliest blueberries are in season, according to the PA Harvest Calendar is in mid-June. They're most active from the beginning of July through the beginning of August. In general though, for North America, the blueberry season runs from April through September.

    I usually buy them year-round though because I love them with my oatmeal, waffles, french toast, or just as-is.

    Overhead image of sliced blueberry bundt cake with blueberry glaze drizzled over the top | All Images © Beyond the Butter, LLC

    List of Ingredients

    For the blueberry bundt cake, you'll need:

    • All-Purpose Flour
    • Baking Powder
    • Granulated Sugar
    • Coconut Oil - you can also use Canola or Vegetable Oil
    • Large Eggs - you'll need 4 in total at room temperature
    • Orange Juice - preferably with no pulp
    • Blueberries - 2 cups total and they should be rinsed and dried
    • Cinnamon Sugar Mix - see below on how to make it!

    For the blueberry glaze, you'll need:

    • Powdered Sugar
    • Blueberries - only ¼ cup this time
    • Vanilla Extract
    • Milk - I used 1%, but any type will work

    What Baking Tools Will I Need?

    For this blueberry bundt cake recipe, you'll need either a hand-held mixer or a stand mixer, and a small food processor.

    Other necessary baking tools include:

    • Bundt Cake. 10-cup size is needed. If you don't have one I highly recommend any of the bundt cake pans from Nordic Ware!
    • Baker's Joy. I have said this many times, but Baker's Joy is THE BEST. It has never let me down, not even once. Generously spraying your bundt cake pan with this magic spray will give you a beautifully made bundt cake!
    • Jelly Roll Pan or Baking Sheet. I like to bake this bundt cake on a pan to catch any possible batter drips. I've never had any, but it's always a good idea.
    • Mixing bowl
    • Spatulas
    • Whisks
    • Ziploc Bag. This is for coating the blueberries in the all-purpose flour.
    • Wire Cooling Rack
    KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
    Nordic Ware Ultimate Bundt Cleaning Tool
    Nordic Ware Platinum Collection Anniversary Bundtlette Pan
    Wilton Icing Spatula Set for Baking, 3-Piece - 13 and 9-Inch Angled and 11-Inch Straight Spatulas
    Nordic Ware Heritage Bundt® Pan
    KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
    Pouring Chute
    Anchor Hocking 10pc Glass Mixing Bowl Set
    Cake Carrier by Sweet Course Official 12" Large Round Container
    Cakewalk 6466 Melamine Cake Stand
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Fox Run 4254 Kitchen Timer with Magnet 55-Minute
    Baker's Joy Cake Pan Spray

    Cinnamon Sugar Mix

    This is one of the easiest mixes to make and you can easily keep it stored in a container for other recipes! It's ½ cup of granulated sugar plus 2 teaspoons of cinnamon. That's it!

    You can always buy some in the grocery store. There's one local to me that sells it in a large container, but making it at home is so ridiculously easy!


    Overhead image of sliced blueberry bundt cake with blueberry glaze drizzled over the top | All Images © Beyond the Butter, LLC
    Overhead image of super easy blueberry bundt cake recipe with blueberry glaze drizzled over the top | All Images © Beyond the Butter, LLC

    How to Make This Super Easy Blueberry Bundt Cake

    Just like the recipe title says, this is a super easy blueberry bundt cake to make! It takes approximately 15-20 minutes to prep the recipe and 85-90 minutes of baking. And while your bundt cake bakes, you can clean up!

    Prep your baking tools. The key to a successful bundt cake rests in the hands—or rather can—of baking spray. Generously coat the inside of the bundt cake pan, and don't forget the center cone area. Don't ever skip this part.

    Coat the blueberries. An easy step you might be tempted to skip, but it will help to keep your blueberries from sinking while baking. After rinsing and drying the blueberries, you'll place them with a little all-purpose flour into a ziploc bag. Close the bag, then give it a few shakes to coat the blueberries.

    Make the batter. Whisk your dry ingredients first, then add them to the wet ingredients. Be careful not to over mix the batter! And make sure to use a spatula to fold the coated blueberries into the batter.

    You'll pour a little of the batter into the prepared bundt cake pan first, then sprinkle some of the cinnamon-sugar mixture over top. Repeat this until you've used up all the batter. You can save the cinnamon sugar mix for other recipes!

    Time to bake! Bake the blueberry bundt cake for 85-90 minutes at 350ºF. Once you remove it from the oven, run a small pairing knife along the inside edges of the pan. This will help when you invert it a little bit later. Do not immediately invert it onto the cooling rack. You need to let your cake settle for 10-15 minutes first.

    Make the blueberry glaze. Only 4 simple ingredients and they all get mixed together in a small food processor. If you don't have one, you can smash up the blueberries in a sealed Ziploc bag using a large spoon. The food processor is much easier though!

    Enjoy These Other Blueberry Treats from Beyond the Butter!

    • Bakery Style Lemon Blueberry Streusel Muffins
    • Blueberry Swirl Cheesecake Bars
    • Blueberry Crumble Pie
    • Blueberry Swirl Coffee Cake
    Angled image of super easy blueberry bundt cake with blueberry glaze drizzled over the top | All Images © Beyond the Butter, LLC

    Super Easy Blueberry Bundt Cake

    Author: Jennifer
    This super easy Blueberry Bundt Cake is moist and delicious, and packed with plump blueberries and lots of cinnamon sugar flavor! Top it off with a generous drizzle of this simple blueberry glaze and you have yourself the perfect treat!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 45 minutes
    Course Dessert
    Cuisine American
    Servings 12 servings

    Ingredients
     

    Blueberry Bundt Cake

    • 3 cups All-Purpose Flour (plus 2 tablespoons for coating the blueberries)
    • 3 teaspoon Baking Powder
    • 2 cups Granulated Sugar
    • 1 cup Coconut Oil
    • 4 Large Eggs (room temperature)
    • ¼ cup Orange Juice
    • 2 cups Fresh Blueberries (washed and dried)
    • ½ cup Cinnamon Sugar (see notes for mixture ratio)

    Blueberry Glaze

    • 1 cup Powdered Sugar (sifted)
    • ¼ cup Fresh Blueberries (washed and dried)
    • 1 teaspoon Vanilla Extract
    • 2 teaspoon Milk (any dairy type (I used 1%))

    Instructions

    Blueberry Bundt Cake

    • Adjust the oven rack to 2nd level position (just above center) and preheat the oven to 350ºF.
    • Generously coat your 10-cup bundt pan with a flour-based baking spray. Alternatively, you can grease and flour the pan.
    • Rinse your fresh blueberries in a colander, then gently pat dry with paper towels. Place them into a large ziploc bag and add 2 tablespoons of all-purpose flour. Seal the bag and toss to coat the blueberries. Set to the side.
      2 cups Fresh Blueberries
    • In a medium bowl, whisk together the all-purpose flour and baking powder and set to the side.
      3 cups All-Purpose Flour, 3 teaspoon Baking Powder
    • Using your hand mixer or stand mixer fitted with a paddle attachment, mix together the granulated sugar and coconut oil on medium-high speed until blended. It will look a little like a slushie.
      2 cups Granulated Sugar, 1 cup Coconut Oil
    • Add in the eggs one at a time until blended, then add in the orange juice.
      4 Large Eggs, ¼ cup Orange Juice
    • Switching the mixer speed to low, gradually add in the whisked dry mixture, mixing until just combined.
    • With a spatula gently fold the flour-coated blueberries into the cake batter.
    • Pour a little of your batter into the bundt pan then sprinkle with cinnamon-sugar. Repeat this step until you've used all the batter.
      ½ cup Cinnamon Sugar
    • Give the bundt pan a few light taps to remove any air bubbles that may have crept their way into the batter. Place the bundt cake onto a small baking sheet, then place into the oven.
    • Bake for 85-90 minutes or until golden brown (mine went the full 90 minutes). 
    • Once done, remove from the oven and allow to sit for 10-15 minutes.
    • Gently slide a small pairing knife along the sides of the bundt cake pan to loosen it from the pan.
    • Carefully invert the bundt cake onto a wire cooling rack, then allow to cool. The bundt cake can be slightly warm when ready to serve, but should be moved to a cake plate before adding the blueberry glaze.

    Blueberry Glaze

    • Using a small food processor, add the powdered sugar, blueberries, vanilla extract, and milk. Pulse until it forms the glaze. It should be on the thicker side, but still pourable. Drizzle over top of the blueberry bundt cake and serve.
      1 cup Powdered Sugar, 1 teaspoon Vanilla Extract, 2 teaspoon Milk, ¼ cup Fresh Blueberries

    Recipe Notes

    For the cinnamon sugar, mix ½ cup granulated sugar plus 2 teaspoons of ground cinnamon.
    Placing the jelly roll pan underneath the bundt cake while baking is an optional step. It's just there to help catch any potential batter drips.
    I highly recommend using Bakers Joy (a flour-based baking spray) to generously coat the bundt pan for easy release after the bundt cake has cooled. I can't speak for other flour-based baking sprays, but this one works very well!
    Store any leftover cinnamon sugar mix in an airtight container for other dessert recipes!
    Recipe adapted from the 1992 St. Andrew's Heavenly Delights cookbook.
    DID YOU MAKE THIS RECIPE?Mention @beyond.the.butter and tag #beyondthebutter!
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    Comments

    1. Tanya says

      December 08, 2021 at 1:36 pm

      5 stars
      I had some frozen blueberries that we harvested from our plants this summer, so I decided to try this recipe. I made it for my friend's birthday---she can't eat gluten so I used Bob's Red Mill One-to-One gluten free flour instead of all-purpose flour. I wasn't sure how it would work with frozen blueberries, but it turned out great! Super moist and fluffy inside with a caramelized, almost crunchy outside. Soooo good! It was a huge hit at the party and I will definitely keep this recipe. Thank you Beyond the Butter!!

      Reply
      • Jennifer says

        December 08, 2021 at 2:28 pm

        Thank you so much Tanya for making it! And for including the GF substitute you used!

        Reply

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