This super easy Blueberry Bundt Cake is moist, tender, and loaded with plump blueberries and a warm cinnamon-sugar note. A simple blueberry glaze finishes it perfectly, making this an ideal after-dinner treat or afternoon snack.
Table of Contents
- Reasons Why You’ll Love This Blueberry Bundt Cake
- When Are Blueberries in Season?
- List of Ingredients
- What Baking Tools Will I Need?
- How to Make Cinnamon Sugar Mix
- How to Make This Super Easy Blueberry Bundt Cake
- Other Blueberry Treats
- Recipe Card
Reasons Why You’ll Love This Blueberry Bundt Cake
- Lovely texture. The cake is soft and very moist—delicious slightly warm.
- Balanced flavors. Fresh blueberries and cinnamon-sugar provide a comforting, well-rounded flavor.
- Easy glaze. The blueberry glaze is quick to make and adds bright color and flavor.
- Simple ingredients. The cake uses a short list of pantry staples and fresh blueberries.
- Minimal fuss. Prep takes about 15–20 minutes and cleanup is easy while the cake bakes.
When Are Blueberries in Season?
Blueberry season varies by region. In many parts of North America, fresh blueberries are in season from around April through September, with a peak in mid-summer. Local conditions can shift those dates slightly. Frozen berries are an excellent alternative year-round and work well in this recipe.
List of Ingredients
For the blueberry bundt cake:
- All-purpose flour
- Baking powder
- Granulated sugar
- Coconut oil (or canola/vegetable oil)
- Large eggs (room temperature)
- Orange juice (no pulp preferred)
- Fresh blueberries (rinsed and dried)
- Cinnamon sugar mix (see instructions)
For the blueberry glaze:
- Powdered sugar
- Fresh blueberries
- Vanilla extract
- Milk (any type)
What Baking Tools Will I Need?
Gather the following tools before you begin:
- 10-cup bundt pan
- Flour-based baking spray or grease and flour for the pan
- Baking sheet (optional, to catch drips)
- Mixing bowls
- Hand mixer or stand mixer
- Spatulas and whisks
- Small food processor (or a sealed bag and a spoon) for the glaze
- Ziploc bag to coat blueberries with flour
- Wire cooling rack
How to Make Cinnamon Sugar Mix
Combine 1/2 cup granulated sugar with 2 teaspoons ground cinnamon. Stir until evenly blended. Store any leftovers in an airtight container for future use.
How to Make This Super Easy Blueberry Bundt Cake
Prep time is about 15–20 minutes; baking takes roughly 85–90 minutes. Follow these streamlined steps for a successful bundt:
1. Prepare the oven and pan. Position the oven rack just above center and preheat to 350ºF. Generously coat a 10-cup bundt pan with a flour-based baking spray or grease and flour the pan well, including the center cone.
2. Coat the blueberries. After rinsing and drying 2 cups of fresh blueberries, place them in a Ziploc bag with 2 tablespoons of all-purpose flour. Seal and shake to lightly coat. This helps prevent the berries from sinking.
3. Mix dry ingredients. Whisk together 3 cups all-purpose flour and 3 teaspoons baking powder; set aside.
4. Cream sugar and oil. In a mixer, combine 2 cups granulated sugar and 1 cup coconut oil on medium-high until blended. Add the 4 eggs one at a time, mixing until incorporated, then add 1/4 cup orange juice.
5. Combine wet and dry. Reduce mixer speed to low and add the dry mixture gradually, mixing until just combined. Avoid over-mixing. Gently fold in the flour-coated blueberries with a spatula.
6. Layer batter and cinnamon sugar. Spoon some batter into the prepared bundt pan, sprinkle with cinnamon-sugar, and repeat, alternating batter and cinnamon sugar until all batter is used.
7. Bake. Place the bundt pan on a baking sheet (optional) and bake at 350ºF for 85–90 minutes, until the top is golden and a toothpick near the center comes out clean or with a few moist crumbs. Allow the cake to rest 10–15 minutes after removing it from the oven.
8. Unmold and cool. Run a small paring knife around the pan edges to loosen the cake, then invert onto a wire rack. Let cool until slightly warm or room temperature before glazing.
9. Make the blueberry glaze. In a small food processor, pulse 1 cup powdered sugar, 1/4 cup fresh blueberries, 1 teaspoon vanilla extract, and 2 teaspoons milk until you have a thick but pourable glaze. If you don’t have a processor, mash the blueberries in a sealed bag and whisk with the other ingredients until smooth. Drizzle over the cooled bundt cake and serve.
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 tablespoons for coating the blueberries
- 3 tsp baking powder
- 2 cups granulated sugar
- 1 cup coconut oil (can substitute canola or vegetable 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
- Adjust the oven rack to just above center and preheat oven to 350ºF.
- Generously coat a 10-cup bundt pan with a flour-based baking spray, or grease and flour the pan.
- Rinse and dry the blueberries, place in a Ziploc bag with 2 tablespoons flour, seal, and toss to coat. Set aside.
- In a medium bowl, whisk together 3 cups flour and 3 tsp baking powder. Set aside.
- In a mixer, combine 2 cups granulated sugar and 1 cup coconut oil on medium-high until blended. Add eggs one at a time, then add 1/4 cup orange juice.
- Reduce mixer speed to low and add the dry mixture gradually, mixing until just combined. Do not over-mix. Fold in the flour-coated blueberries gently with a spatula.
- Pour a layer of batter into the bundt pan, sprinkle with cinnamon sugar, and repeat, alternating batter and cinnamon sugar until all batter is used.
- Tap the pan lightly to remove air bubbles. Place the bundt pan on a baking sheet and bake for 85–90 minutes or until golden and a tester comes out clean.
- Remove from oven and let rest 10–15 minutes. Run a thin knife around the pan edges to loosen, then invert onto a wire rack to cool.
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 thick but pourable. Drizzle over the cooled 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.
- A flour-based baking spray (like Baker’s Joy) makes releasing the cake much easier; alternatively grease and flour well.
- Store any leftover cinnamon sugar in an airtight container for other desserts.
- This recipe is adapted from a vintage cookbook; quantities and times are provided above.
Nutrition
Calories: 506 kcal | Carbohydrates: 81 g | Protein: 5 g | Fat: 20 g
Nutrition values are estimates and will vary based on exact ingredients used.
