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!
Table of Contents
Reasons Why You'll Love This Blueberry Bundt Cake!
- All About the Texture - this cake is incredibly soft and moist! Serve it slightly warm and oh my God is it good!
- Flavor Combo - the flavor of all the added blueberries and cinnamon sugar together is perfection!
- Blueberry Glaze - it's so incredibly simple to make and when it's drizzled over top of the warm blueberry bundt cake. So. Good.
- 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.
- 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!
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.
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?
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
- Ziploc Bag. This is for coating the blueberries in the all-purpose flour.
- Wire Cooling Rack
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 1 teaspoon 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!
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!
Super Easy Blueberry Bundt CakeAuthor:
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, ½ cup Granulated Sugar + 2 teaspoon Ground Cinnamon
- 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%)
Blueberry Bundt Cake
- Adjust the oven rack to 2nd level position (just above center) and preheat the oven to 350ºF.
- Generously coat your 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.
- In a medium bowl, whisk together the all-purpose flour and baking powder and set to the side.
- 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.
- Add in the eggs one at a time until blended, then add in the 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.
- 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.
- Using a small food processor, add the confectioners 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.