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!
blueberry bundt cake
- 3 cups (396 grams) All-Purpose Flour, plus 2 tablespoons for coating the blueberries
- 3 teaspoons (18 grams) Baking Powder
- 2 cups (424 grams) Granulated Sugar
- 1 cup (225 mL) Coconut Oil
- 4 Large Eggs, room temperature
- 1/4 cup (60 mL) Orange Juice
- 2 cups Fresh Blueberries, washed and dried
- 1/2 cup (120 grams) Granulated Sugar + 1 teaspoon Cinnamon (for the Cinnamon Sugar)
- Adjust the oven rack to 2nd level position 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 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-held 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 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.
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.
Keywords: blueberry, blueberries, blueberry bundt cake, bundt cakes, easy bundt cake recipes, bundt cake recipes, blueberry glaze