Blueberry Bundt Cake – Immaculate Bites

Blueberry Bundt Cake – Sweet and fruity with a hint of citrus from the glaze, this Blueberry Bundt Cake is simply delicious. With a soft crust, this elegant dessert is always a crowd pleaser.

Bundt cakes are very elegant to look at, and this one is especially pretty with its blueberry “polka dots” on the inside and creamy lemon glaze. It’s definitely Instagram-worthy, but there’s more to this cake than just its aesthetic appeal.

The cake itself is packed with juicy blueberries, encased in a soft, buttery vanilla cake. And the lemon glaze? Citrus bliss. 😇

Secrets to a Soft Blueberry Bundt Cake

The secret to a tender blueberry bundt cake recipe is not to overmix the batter. However, this goes for any type of bundt cake. Don’t overmix as this will toughen the cake. Only mix enough to create a soft crumb.

Materials needed

1. blueberry – I like fresh blueberries, but frozen blueberries work just fine if they’re out of season.
2. Cake Ingredients – All-purpose flour, baking powder and soda, butter, granulated sugar, eggs, vanilla extract, buttermilk, and lemon zest create a perfectly balanced and delicious vanilla cake base.
3. Glaze Ingredients – Powdered sugar and lemon (zest and juice) create a delightfully sweet and tart glaze.

How to Make Blueberry Bundt Cake

Make the dough

• preheat Preheat the oven to 350°F (175°C). Then, generously coat a bundt pan with cooking spray and set aside.
• Dry ingredients – Sift flour, salt, baking soda and baking powder into a medium bowl and mix evenly. Set aside.
• cream Beat the butter and sugar with a hand or stand mixer on high until light and fluffy. It should begin to lighten within 4 to 5 minutes. (photo1)
• assemble – Add the eggs, one at a time, beating well after each. Gradually add the flour mixture, followed by the buttermilk and vanilla extract. (Photo 2-Four)
• mix Mix well until everything is thoroughly combined, do not overmix.
• blueberry – Place blueberries in a medium bowl and dust with flour to prevent them from sinking to the bottom of the bundt pan. Fold blueberries into batter, scraping down sides of bowl. (Photos 5 to 7)

Make the cake

• pour Place the blueberry cake batter into a greased bundt pan, tapping it on a work surface to remove any large air bubbles. (Photo 8)
• bake Bake at 350°F (175°C) for 50 to 60 minutes or until a tester inserted into center of cake comes out clean. Begin checking after 45 minutes.
• transfer Cool the bundt cake on a wire rack and, if desired, drizzle with a glaze for a beautiful finish, or lightly dust the cooled cake with powdered sugar for a sweeter finish.
• glaze – Combine powdered sugar, lemon juice, and lemon zest in a small bowl.
• serve – Adjust the consistency by adding more sugar or lemon juice if needed. Serve the Blueberry Cake with the Lemon Glaze.

Recipe Variations

1. Omit the glazeThis bundt cake is delicious as is so you can skip the glaze, or as a finishing touch you can lightly dust the cooled cake with powdered sugar for a subtle sweetness.
2. other BerryMix in some chopped strawberries, raspberries, and blackberries for a delicious treat.
3. different shapeIf you don’t have a bundt pan, no problem – just use a square or round cake pan or bread pan and adjust the cooking time accordingly.
4. Enjoy a simple lEmon Blueberry Bundt Cake Just add a few drops of lemon extract to see results.
5. For the blueberry bundt cake sour creamReplace the buttermilk with an equal amount of sour cream.

Notes and Tips

1. Bundt pans are notorious for sticking due to their intricate design, so be sure to generously oil every nook and cranny of the pan, and to be extra careful, dust it lightly with flour.
2. After pouring the batter, gently tap the bundt pan on a work surface to remove any large air bubbles.
3. Use room temperature eggs, butter and buttermilk for a smooth batter and even baking.
4. To ensure a moist and soft cake, do not overmix.

Preliminary steps

This cake can be made a day ahead and stored in an airtight container on the counter or in the fridge until you’re ready to serve it. It can also be frozen for up to 3 months.

How to serve and store

Blueberry Bundt Cake, sliced ​​and served with a cup of hot coffee, makes the perfect dessert. Leftovers can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week. Be sure to store any remaining slices in an airtight container.

What to enjoy with blueberry bundt cake

This cake has Homemade whipped creama piece Lemon curdand a glass of Fresh LemonadeIt’s also delicious with a hot drink. Ginger tea.🫖

More Fancy Bundt Cake Recipes to Try

1. Lemon Bundt Cake
2. Chocolate Chip Bundt Cake
3. Peach Cobbler Pound Cake
4. Kentucky Butter Cake
5. Sweet potato pound cake