Simple Blueberry Bundt Cake with Cinnamon Sugar and Glaze
This easy blueberry bundt cake is moist and packed with plump blueberries and cinnamon sugar flavor!
- Prep
- 15 mins
- Cook
- 1 hr 30 mins
- Total
- 1 hr 45 mins
- Makes
- 12 servings
This super easy Blueberry Bundt Cake is moist, delicious, and loaded with plump blueberries and plenty of cinnamon sugar flavor! Finish it with a generous drizzle of simple blueberry glaze and you have the perfect after-dinner treat!
Why You'll Love This Blueberry Bundt Cake!
- Soft, Moist Texture. This cake is incredibly soft and moist! Serve it slightly warm, and oh my goodness, is it good!
- Flavor Combo. Blueberries and cinnamon sugar together are pure perfection!
- Blueberry Glaze. It's so simple to make and tastes absolutely fantastic drizzled over this super moist bundt cake!
- Super Easy Recipe. It’s even in the recipe’s name; that’s how easy it is to make! Eight ingredients are needed for the blueberry bundt cake and 3 for the glaze.
- Minimal Fuss and Cleanup. This recipe takes hardly any time to prep, and while the cake bakes, you'll have plenty of time to tidy up and relax!
When Are Blueberries in Season?
In my home state of Pennsylvania, the earliest blueberries come in around mid-June, according to the PA Harvest Calendar. They're at their best from early July through early August. In general, though, blueberry season in North America runs from April through September.
I buy them year-round, though, because I love them with oatmeal, waffles, French toast, or just on their own.
Ingredient List
For the blueberry bundt cake, you'll need the following:
- All-Purpose Flour
- Baking Powder
- Granulated Sugar
- Coconut Oil (canola or vegetable oil also work)
- Large Eggs (you'll need 4 total, at room temperature)
- Orange Juice, preferably without pulp
- Blueberries: 2 cups total, rinsed and dried
- Cinnamon Sugar Mix (see below for how to make it!)
For the blueberry glaze, you'll need the following:
- Powdered Sugar
- Blueberries: only 1/4 cup this time
- Vanilla Extract
- Milk (I used 1%, but any type will work)
What Baking Tools Will I Need?
For this blueberry bundt cake, you'll need either a hand-held mixer or a stand mixer, plus a small food processor.
Other necessary baking tools include:
- Bundt Pan. You'll need a 10-cup size. If you don't have one, I highly recommend any of the bundt pans from Nordic Ware!
- Baker's Joy. I've said it many times, but Baker's Joy is THE BEST. It has never let me down, not even once. Give your bundt pan a generous coating with this magic spray and you'll get a beautifully released cake!
- Jelly Roll Pan or Baking Sheet. I like baking this bundt on a pan to catch any batter drips. I've never had any, but it's always a smart precaution.
- Mixing bowl
- Spatulas
- Whisks
- Ziploc Bag. Used for coating the blueberries in all-purpose flour.
- Wire Cooling Rack
How to Make Cinnamon Sugar Mix
This is one of the easiest mixes you'll ever make, and you can keep it on hand for other recipes too! It's 1/2 cup of granulated sugar plus two teaspoons of cinnamon. That's all!
You can buy it at the grocery store. There's one near me that sells it in a big container, but making it at home is so ridiculously easy!
How to Make This Super Easy Blueberry Bundt Cake
As the name says, this is a super easy blueberry bundt cake! It takes about 15-20 minutes to prep and 85-90 minutes to bake. While the cake bakes, you can clean up!
Prep your baking tools. A successful bundt cake starts with baking spray. Coat the inside of the pan generously, and don't forget the center cone. Never skip this step.
Coat the blueberries. This is an easy step you might be tempted to skip, but it keeps the blueberries from sinking during baking. After rinsing and drying them, put them in a Ziploc bag with a little all-purpose flour. Seal the bag and shake to coat.
Make the batter. Whisk the dry ingredients first, then add them to the wet ingredients. Don't overmix! Use a spatula to fold the coated blueberries into the batter.
Pour a little batter into the prepared pan, sprinkle some cinnamon sugar over it, and repeat until all the batter is used. Save any leftover cinnamon sugar for other recipes!
Time to bake! Bake the cake for 85-90 minutes at 350ºF. When it comes out, run a small paring knife along the inside edges of the pan. Don't invert it right away. Let it settle for 10-15 minutes first.
Make the blueberry glaze. Four simple ingredients get blended in a small food processor. If you don't have one, you can crush the blueberries in a sealed Ziploc bag with a large spoon, but the food processor is much easier!
More Blueberry Treats to Enjoy!
Simple Blueberry Bundt Cake with Cinnamon Sugar and Glaze
This super easy Blueberry Bundt Cake is moist and delicious, with plump blueberries and lots of cinnamon sugar flavor! Top it with a generous drizzle of simple blueberry glaze and you have the perfect treat!
- Prep
- 15 mins
- Cook
- 1 hr 30 mins
- Total
- 1 hr 45 mins
- Makes
- 12 servings
Ingredients
Blueberry Bundt Cake
- 3 cups All-Purpose Flour, plus 2 tablespoons 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 for mixture ratio
Blueberry Glaze
- 1 cup Powdered Sugar, sifted
- 1/4 cup Fresh Blueberries, washed and dried
- 1 tsp Vanilla Extract
- 2 tsp Milk, any dairy type (I used 1%)
Method
- Set the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
- Generously coat your 10-cup bundt pan with flour-based baking spray. You can also grease and flour the pan.
- Rinse the blueberries in a colander, then gently pat them dry with paper towels. Put them in a large Ziploc bag, add 2 tablespoons of all-purpose flour, seal the bag, and toss to coat. Set aside.
- In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the granulated sugar and coconut oil on medium-high speed until blended. It will look a bit like a slushie.
- Add the eggs one at a time, mixing until each is blended, then add the orange juice.
- Switch the mixer to low speed and gradually add the whisked dry mixture, mixing until just combined.
- Use a spatula to gently fold the flour-coated blueberries into the batter.
- Pour a little batter into the bundt pan, sprinkle with cinnamon sugar, and repeat until all the batter is used.
- Tap the pan a few times to release any air bubbles that snuck into the batter. Set the pan on a small baking sheet, then place it in the oven.
- Bake for 85-90 minutes, or until golden brown (mine went the full 90 minutes).
- Once it's done, remove it from the oven and let it sit for 10-15 minutes.
- Gently slide a small paring knife along the sides of the pan to loosen the cake.
- Carefully invert the cake onto a wire cooling rack and let it cool. It can be slightly warm when served, but move it to a cake plate before adding the blueberry glaze.
- Add the powdered sugar, blueberries, vanilla extract, and milk to a small food processor. Pulse until it forms a glaze. It should be on the thicker side but still pourable. Drizzle it over the cake and serve.
Baker’s notes
- For the cinnamon sugar, mix 1/2 cup granulated sugar with 2 teaspoons of ground cinnamon.
- Placing a jelly roll pan under the bundt while it bakes is optional. It just helps catch any batter drips.
- I highly recommend Baker's Joy, a flour-based baking spray, to coat the bundt pan generously for easy release once the cake has cooled. I can't speak for other flour-based sprays, but this one works very well!
- Store any leftover cinnamon sugar in an airtight container for other dessert recipes!
- Recipe adapted from the 1992 St. Andrew's Heavenly Delights cookbook.
