I love making Bundt cakes at home. They're perfect for snacking, having with coffee or tea, or sharing with friends. This super moist Blueberry Bundt Cake is delicious and only takes 20 minutes to prep.

I use this base recipe for most of my fruit Bundt cakes, just swapping out the blueberries for other fruits. My family adores it, and I'm sure yours will too. The recipe is a cinch to remember!

The cake itself is moist and tender, with a hint of lemon that complements the blueberries beautifully. The glaze on top adds just the right amount of sweetness and gives the cake a lovely finished look.

The blueberries make it feel almost healthy - at least that's what I tell myself!

Why You'll Love This Blueberry Bundt Cake Recipe

You'll love how easy this cake is to make. Despite its impressive appearance, it's a straightforward recipe that even beginner bakers can master.

The flavor of this cake is amazing. The combination of sweet blueberries and tangy lemon creates a perfect balance that's not too sweet.

This cake is incredibly versatile. You can serve it for dessert, bring it to a potluck, or even enjoy it for breakfast.

Tips

Toss the blueberries in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake.

Don't overmix the batter. Mix until the ingredients are just combined to ensure a tender cake.

Let the cake cool in the pan for about 10 minutes before turning it out. This helps it hold its shape better.

The Ingredients

Blueberries

Fresh blueberries are the star of this cake. They add bursts of flavor and moisture throughout. If fresh aren't available, you can use frozen blueberries - just don't thaw them first.

Butter

Butter adds richness and flavor to the cake. Make sure it's at room temperature for easy mixing.

Sugar

Sugar sweetens the cake and helps create a tender crumb. I use regular granulated sugar in this recipe.

Lemon Zest

Lemon zest adds a bright, fresh flavor that complements the blueberries perfectly. Don't skip this ingredient - it really makes the cake special.

How to Make Blueberry Bundt Cake

Prepare the Batter

Cream butter and sugar. Add eggs one at a time, then mix in vanilla and lemon zest. Alternate adding flour mixture and milk.

Add Blueberries

Toss blueberries with a bit of flour, then fold them gently into the batter.

Bake the Cake

Pour batter into a greased and floured bundt pan. Bake until a toothpick comes out clean.

Glaze and Serve

Once cooled, drizzle with a simple lemon glaze and serve.

What to Serve With Blueberry Bundt Cake

• Ice cream
• Whipped cream
• Lemon sorbet
• Fresh blueberries

Substitutions

• Use raspberries or blackberries instead of blueberries
• Substitute Greek yogurt for some of the butter for a lighter cake
• Use almond extract instead of vanilla for a different flavor profile

FAQs

Can I make this cake ahead of time?

Yes! This cake stays moist for several days. You can make it 1-2 days in advance and store it covered at room temperature.

Can I freeze this Blueberry Bundt Cake?

Absolutely. Wrap it well and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

📖 Recipe