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!
3cupsAll-Purpose Flour(plus 2 tablespoons for coating the blueberries)
3teaspoonBaking Powder
2cupsGranulated Sugar
1cupCoconut Oil
4Large Eggs(room temperature)
¼cupOrange Juice
2cupsFresh Blueberries(washed and dried)
½cupCinnamon Sugar(see notes for mixture ratio)
Blueberry Glaze
1cupPowdered Sugar(sifted)
¼cupFresh Blueberries(washed and dried)
1teaspoonVanilla Extract
2teaspoonMilk(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.
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
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.