Blueberry Bundt Cake

Easy blueberry bundt cake recipe

The Spruce / Cara Cormack

Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 12 servings
Nutrition Facts (per serving)
489 Calories
22g Fat
68g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 489
% Daily Value*
Total Fat 22g 29%
Saturated Fat 11g 57%
Cholesterol 120mg 40%
Sodium 922mg 40%
Total Carbohydrate 68g 25%
Dietary Fiber 3g 10%
Protein 6g
Calcium 167mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a moist, delicious, made-from-scratch blueberry Bundt cake, and it's much easier to prepare than you might think. The cake can be iced with a simple vanilla icing, or dust it with sifted powdered sugar.

If you grow your own blueberries, this Bundt cake is a great way to celebrate a bumper crop. Or, you can pick up fresh locally-grown blueberries throughout the summer at a local farmers' market.

You will first bake the cake. Then you can decide whether you will ice it or dust it with powdered sugar.

Serve this great cake for breakfast or brunch, or as a dessert with vanilla or lemon sauce.


  • For the Bundt Cake:
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons butter (softened)
  • 1 2/3 cup sugar
  • 4 large eggs
  • 2 teaspoons vanilla
  • 8 ounces sour cream
  • 2 cups blueberries (rinsed, picked over, stems removed)
  • For the Vanilla Icing:
  • 1 1/2 cups powdered sugar
  • Dash salt
  • 1 tablespoon soft butter
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons milk

Steps to Make It

Make the Bundt Cake

  1. Gather the ingredients.

    Ingredients for bundt cake
    The Spruce / Cara Cormack
  2. Heat the oven to 350 F and grease and flour a Bundt cake pan (10 to 12 cup size).

    Grease pan
    The Spruce / Cara Cormack
  3. In a bowl, combine the all-purpose flour, baking powder, soda, and salt. Set aside.

    Combine flour, baking soda, and salt
    The Spruce / Cara Cormack
  4. In a large mixing bowl, with an electric mixer, cream the 12 tablespoons of butter and granulated sugar until light and fluffy.

    Cream butter and sugar
    The Spruce / Cara Cormack
  5. Beat in eggs, one at a time, beating well after each addition.

    Beat in eggs
    The Spruce / Cara Cormack
  6. Beat in the 2 teaspoons of vanilla.

    Beat in vanilla
    The Spruce / Cara Cormack
  7. Slowly beat in the flour mixture, alternating with the sour cream and ending with the flour. Blend well.

    Beat in flour mixture
    The Spruce / Cara Cormack
  8. Fold in the blueberries.

    Fold in blueberries
    The Spruce / Cara Cormack
  9. Pour the batter into the Bundt pan.

    Add blueberries
    The Spruce / Cara Cormack
  10. Bake for 50 to 60 minutes, or until a cake tester or wooden pick comes out clean when inserted into the center of the cake.

    Bundt cake
    The Spruce / Cara Cormack
  11. Cool in the pan on a rack for 10 minutes.

    Cool in pan
    The Spruce / Cara Cormack
  12. Remove from the pan and cool completely.

    Remove from pan
    The Spruce / Cara Cormack

Make the Vanilla Icing

  1. Gather the ingredients.

    Ingredients for vanilla icing
    The Spruce / Cara Cormack
  2. Combine the powdered sugar with the salt, 1 tablespoon of salted butter, and the vanilla.

    Combine sugar and salt
    The Spruce / Cara Cormack
  3. Beat in milk, a few teaspoons at a time, until a good drizzling consistency is reached.

    Beat in milk
    The Spruce / Cara Cormack
  4. Drizzle or spoon over the cooled cake.

    The Spruce / Cara Cormack
  5. Serve slices of the cake and enjoy.

    Serve bundt cake
    The Spruce / Cara Cormack


  • Cover your Bundt cake with a cake keeper and leave it at room temperature. It will be delicious to serve for four to five days. Once cut, press a piece of plastic wrap against the sliced exposure to keep it from losing moisture, and keep the cake covered. Refrigerating the cake would just dry it out. If you need to keep the cake for more than a week, you should freeze it.
  • There are tricks to ensure your cake releases from the Bundt pan intact. Using a non-stick Bundt pan can help, but only if the pan is in excellent condition without scratches. Another option is to use a silicone Bundt baking form rather than a pan.
  • It's better to grease the pan with oil or melted shortening rather than butter as the milk solids in butter can contribute to sticking. Be sure you get every bit of the pan greased, using a silicone pastry brush, and don't forget the center tube. Do this immediately before you add the batter.
  • Loosen the cake around the edges and the center tube when you remove it from the oven. Allow it to cool for at least 10 minutes before attempting to release it from the pan.