If you’re searching for a gorgeous, crowd-pleasing dessert that bursts with juicy berries in every slice, this Blueberry Bundt Cake is just the ticket. With its moist, buttery crumb and showstopping presentation, it’s a personal favorite for summer gatherings, brunches, or anytime you want to treat yourself. The tart-sweet blueberries peek through the golden cake, while a dusting of powdered sugar or a simple glaze adds café-style flair. Trust me, whether you serve it for a special occasion or with your afternoon coffee, Blueberry Bundt Cake always delivers comfort and delight.

Blueberry Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

Each component in this Blueberry Bundt Cake recipe plays a key role, striking a perfect balance of flavor, structure, and tenderness. Simple, quality ingredients let the berries shine and keep your cake melt-in-your-mouth moist. Here’s what you’ll need — and how each element earns its spot:

All-purpose flour: Provides the cake’s soft texture and supports the tender crumb; essential for structure.
Baking powder: Ensures the cake rises beautifully for that classic Bundt shape.
Baking soda: Adds a bit more lift and helps achieve a light, airy interior.
Salt: Balances the sweetness and enhances the delicate flavors throughout.
Unsalted butter (softened): Gives the cake a rich, buttery base and supreme moistness.
Granulated sugar: Sweetens every bite and helps create a soft, light crumb.
Large eggs: Provide structure, richness, and help bind the ingredients.
Vanilla extract: Lends essential warmth and complexity to complement the berries.
Almond extract (optional): Adds a subtle, nutty aroma that pairs so well with blueberries.
Sour cream: Keeps the crumb tender and moist, while giving the cake an extra depth of flavor.
Fresh or frozen blueberries (tossed with 1 tablespoon flour): Star of the show! The flour prevents the berries from sinking to the bottom.
Powdered sugar or glaze for topping: For a pretty finish and a hint of extra sweetness.

How to Make Blueberry Bundt Cake

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 350°F (175°C) and generously greasing and flouring a 10- or 12-cup Bundt pan. This step is non-negotiable — a thorough coating ensures your Blueberry Bundt Cake unmolds flawlessly and preserves all those gorgeous curves. If you’re using a decorative Bundt pan, be sure to nudge the grease into every groove for best results.

Step 2: Combine the Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Mixing these now spreads the leaveners evenly throughout, promising an even rise and a soft, tender crumb. This small bit of prep makes a noticeable difference!

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together for about three minutes until light, fluffy, and almost pale. This step is key for incorporating air, which means a more delicate, bakery-worthy texture in your Blueberry Bundt Cake.

Step 4: Add the Eggs and Flavorings

Crack in the eggs one at a time, mixing on low after each addition so the batter stays smooth and stable. Stir in the vanilla extract and, if using, the almond extract. These add layers of flavor that take this cake beyond ordinary berry bakes.

Step 5: Alternate Wet and Dry Ingredients

Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream. Begin and end with the dry mixture. This alternation keeps the batter beautifully tender and ensures all ingredients are incorporated without overmixing. Blend just until combined.

Step 6: Fold in the Blueberries

Gently toss your blueberries with one tablespoon of flour before folding them into the batter. This simple trick keeps the berries suspended throughout, so every slice is studded with fruity bursts. Be gentle — you want whole berries, not purple streaks!

Step 7: Bake

Pour the batter into your prepared Bundt pan and smooth the top with a spatula for an even bake. Pop the pan in the oven and bake for 50 to 60 minutes. The Blueberry Bundt Cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs.

Step 8: Cool and Finish

Let the cake cool in the pan for 15 minutes — this helps it release beautifully. Then, carefully invert it onto a wire rack to cool completely. Once cooled, dust the cake with powdered sugar or drizzle with your favorite glaze for a delightful finishing touch.

How to Serve Blueberry Bundt Cake

Garnishes

The simplest way to finish Blueberry Bundt Cake is with a snowy veil of powdered sugar, but don’t be afraid to get creative. A zingy lemon glaze cuts the richness and accentuates the berries, while a handful of extra fresh blueberries or edible flowers transforms it into a centerpiece. Even a dollop of whipped cream on the side can make each bite feel like pure celebration.

Side Dishes

This cake shines solo, but pairing it with lightly sweetened whipped cream or a scoop of vanilla ice cream turns dessert into a full-on treat. For brunch, serve slices alongside a fruit salad or tart lemon curd to balance the flavors. And for coffee lovers, a hot cappuccino is this cake’s best friend.

Creative Ways to Present

Showcase your Blueberry Bundt Cake on a beautiful cake stand for extra drama, or cut thick slices and layer them in glass jars with lemon curd and more berries for a portable trifle. You can also slice the cake into cubes, skewer them with fruit, and dust with powdered sugar for a playful brunch or picnic twist.

Make Ahead and Storage

Storing Leftovers

Blueberry Bundt Cake keeps incredibly well! Once cooled, store leftovers tightly wrapped at room temperature for up to three days. A cake dome or airtight container will prevent it from drying out, so every slice stays just as delectable as the first.

Freezing

If you want to save your cake for later, you’re in luck. Wrap the completely cooled cake tightly in plastic wrap and then foil. Freeze for up to three months. To serve, thaw overnight in the refrigerator, then bring to room temperature before garnishing and slicing.

Reheating

For a warm treat, pop individual slices of Blueberry Bundt Cake into the microwave for 10–15 seconds. If you prefer, gently heat larger portions in a 300°F (150°C) oven for about 10 minutes, covered loosely with foil to keep the cake moist.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work beautifully, just be sure to toss them in flour and fold them in straight from the freezer to prevent color bleeding and sogginess. No need to thaw.

Why did my blueberries sink to the bottom?

Sinking is usually caused by heavy, wet blueberries or by skipping the flour-tossing step. Coating the berries in flour helps them stay evenly distributed throughout your Blueberry Bundt Cake.

How do I prevent my Bundt cake from sticking to the pan?

Generous greasing and flouring is key — be sure to coat every nook and cranny of your Bundt pan. Using a baking spray that contains flour can also help with a flawless release.

Can I make this cake gluten-free?

Yes, swap the all-purpose flour for your favorite gluten-free 1-to-1 baking mix. Just make sure it contains xanthan gum or another binder for best results. The texture will remain soft and delicious.

What kind of glaze pairs best with Blueberry Bundt Cake?

A simple lemon glaze (powdered sugar, lemon juice, and a splash of milk) is a classic match, but vanilla or almond glazes also work well. Even a cream cheese glaze adds decadence if you’re feeling fancy.

Final Thoughts

I can’t recommend this Blueberry Bundt Cake enough — it’s the type Dessert. Whether you serve it dusted with sugar or drizzled with glaze, you’ll love how every bite bursts with juicy berries and old-fashioned comfort. Promise me you’ll give this recipe a try soon — I think it’ll become a favorite in your kitchen, too!