This moist and flavorful Blueberry Bundt Cake is effortless to make, filled with plump blueberries and a warm cinnamon-sugar swirl. Finish it with a simple blueberry glaze for an elegant after-dinner treat that’s easy enough for weeknights and beautiful enough for guests.
Table of Contents
- Reasons You’ll Love This Blueberry Bundt Cake
- When Are Blueberries in Season?
- Ingredients
- Baking Tools You’ll Need
- How to Make Cinnamon Sugar Mix
- How to Make the Blueberry Bundt Cake
- Other Blueberry Treats
- Full Recipe
Reasons You’ll Love This Blueberry Bundt Cake
- Wonderful texture. The cake is tender and moist — lovely served slightly warm.
- Balanced flavors. Juicy blueberries paired with a cinnamon-sugar layer create a comforting, flavorful combination.
- Easy blueberry glaze. A quick glaze made with fresh blueberries adds color and brightness without extra fuss.
- Minimal ingredients. The cake uses a short list of common pantry items and simple steps, so it’s beginner-friendly.
- Little cleanup. Prep takes about 15–20 minutes; while the cake bakes you’ll have time to tidy up.
When Are Blueberries in Season?
Blueberry season varies by region. In many parts of North America, fresh blueberries are available from spring through early fall (roughly April through September). In Pennsylvania, for example, berries typically begin in mid-June and peak from early July into August. That said, blueberries are easy to buy year-round in stores and can be used fresh or frozen with excellent results.
List of Ingredients
Blueberry Bundt Cake
- All-purpose flour (plus 2 tbsp to coat the blueberries)
- Baking powder
- Granulated sugar
- Coconut oil (or canola/vegetable oil)
- Large eggs (4), at room temperature
- Orange juice (preferably pulp-free)
- Fresh blueberries (2 cups), rinsed and dried
- Cinnamon sugar (see recipe below)
Blueberry glaze
- Powdered sugar
- Fresh blueberries (1/4 cup)
- Vanilla extract
- Milk (a splash – any percentage)
Baking Tools You’ll Need
Basic equipment makes this recipe simple. You’ll need:
- 10-cup bundt pan
- Flour-based baking spray (or grease and flour the pan)
- Hand mixer or stand mixer with paddle attachment
- Small food processor (for the glaze) or a sturdy bag and spoon to mash blueberries
- Mixing bowls, spatula, whisk
- Ziploc bag (to coat blueberries with flour)
- Wire cooling rack and an optional baking sheet to catch drips
How to Make Cinnamon Sugar Mix
Mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon. Store any extra in an airtight container for future use — it’s great on toast, muffins, or other baked goods.
How to Make the Blueberry Bundt Cake
This recipe is straightforward: about 15–20 minutes prep and 85–90 minutes bake time. Follow these key steps for the best result.
Prepare the pan. Generously coat a 10-cup bundt pan with flour-based baking spray or grease and flour it well, including the center tube.
Coat the blueberries. Toss rinsed, dried blueberries with 2 tablespoons flour inside a sealed Ziploc bag. Coating the berries helps them stay suspended in the batter and prevents sinking.
Make the batter. Whisk dry ingredients together (flour and baking powder). In a mixer, combine sugar and oil until blended, then add eggs one at a time, followed by orange juice. Reduce speed and add the dry mixture until just combined. Fold in the flour-coated blueberries with a spatula.
Layer with cinnamon sugar. Spoon some batter into the prepared bundt pan, sprinkle a little of the cinnamon-sugar mix, then add more batter and repeat until all batter is used. Tap the pan lightly to release air bubbles.
Bake. Place the bundt pan on a baking sheet and bake at 350°F for 85–90 minutes, until golden and a skewer comes out clean. Let the cake rest 10–15 minutes in the pan before running a small paring knife around the edges and inverting onto a wire rack to cool.
Make the blueberry glaze. In a small food processor, pulse powdered sugar, 1/4 cup blueberries, vanilla, and a little milk until smooth. The glaze should be thick but pourable. If you don’t have a processor, mash the blueberries in a sealed bag and whisk into the powdered sugar.
Drizzle the glaze over the cooled (or slightly warm) bundt cake, transfer to a serving plate, and slice to serve.
Enjoy These Other Blueberry Treats
Bakery Style Lemon Blueberry Streusel Muffins
Blueberry Swirl Cheesecake Bars
Blueberry Crumble Pie
Blueberry Swirl Coffee Cake
Super Easy Blueberry Bundt Cake
Ingredients
Blueberry Bundt Cake
- 3 cups all-purpose flour, plus 2 tbsp for coating the blueberries
- 3 tsp baking powder
- 2 cups granulated sugar
- 1 cup coconut oil
- 4 large eggs, room temperature
- 1/4 cup orange juice
- 2 cups fresh blueberries, washed and dried
- 1/2 cup cinnamon sugar (see notes)
Blueberry Glaze
- 1 cup powdered sugar, sifted
- 1/4 cup fresh blueberries, washed and dried
- 1 tsp vanilla extract
- 2 tsp milk (any)
Instructions
Blueberry Bundt Cake
- Preheat oven to 350ºF and place the rack just above center. Generously coat a 10-cup bundt pan with flour-based baking spray or grease and flour well.
- Rinse and dry 2 cups fresh blueberries. Place them in a Ziploc bag with 2 tablespoons flour, seal, and shake to coat. Set aside.
- In a medium bowl, whisk together 3 cups flour and 3 tsp baking powder; set aside.
- Using a mixer, combine 2 cups granulated sugar and 1 cup coconut oil on medium-high until blended.
- Add eggs one at a time until combined, then add 1/4 cup orange juice.
- Reduce mixer speed to low and gradually add the dry mixture, mixing until just combined. Do not overmix.
- Fold the flour-coated blueberries gently into the batter with a spatula.
- Pour a layer of batter into the bundt pan, sprinkle with cinnamon sugar, and repeat until all batter is used. Tap the pan to remove air bubbles and place the bundt on a baking sheet.
- Bake 85–90 minutes at 350ºF, or until golden and a skewer inserted in the center comes out clean. Let the cake sit in the pan 10–15 minutes after baking.
- Run a small paring knife around the pan edges, invert the cake onto a wire rack, and allow to cool. Move to a serving plate before glazing.
Blueberry Glaze
- In a small food processor, combine 1 cup powdered sugar, 1/4 cup blueberries, 1 tsp vanilla, and 2 tsp milk. Pulse until smooth and pourable but still thick. Drizzle over the bundt cake and serve.
Notes
- For the cinnamon sugar: mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon.
- Using a baking sheet under the bundt pan is optional but helpful to catch any drips.
- Generously coating the pan with a flour-based spray (like Baker’s Joy) helps the cake release cleanly once cooled.
- Store any leftover cinnamon sugar in an airtight container for future recipes.
- This recipe was adapted from a classic community cookbook recipe.
Nutrition
Nutritional information is an estimate and will vary based on ingredients and portion size.
