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Looking for a simple yet delicious cake recipe? This Blueberry Bundt Cake is a must-try! With its tender crumb and juicy bursts of blueberries in every bite, it’s a perfect treat for breakfast or dessert. Plus, it’s incredibly easy to make—even for beginner bakers!

Why You’ll Love Blueberry Bundt Cake

Bursting with Flavor
Every slice is packed with juicy blueberries that add a sweet, tangy pop of flavor. Combined with the moist, tender cake, it’s a match made in dessert heaven.
Foolproof Recipe
This recipe is incredibly easy to follow, even for novice bakers. With no frosting or complicated steps, you’ll have a stunning cake in no time.
Versatile Treat
Perfect for breakfast with coffee, an afternoon snack, or a delightful dessert after dinner. This cake is versatile enough for any occasion!
Minimal Ingredients
Made with pantry staples and fresh or frozen blueberries, you don’t need anything fancy to whip up this delicious cake.
Crowd-Pleaser
Whether you’re hosting guests or baking for the family, this cake is sure to impress with its beautiful bundt shape and irresistible taste.

This blueberry bundt cake recipe is very easy. All you do is mix the ingredients, pour into a bundt pan and bake. No complicated preparation steps, no cream, no frosting, no layers – a cake recipe can’t get easier than that. Even if you are not experienced in baking, this blueberry bundt cake recipe is foolproof. If you have a non-stick bundt cake pan and the oven, you can make this cake with ease and become confident in your baking abilities!

Ingredients For Blueberry Bundt Cake

Eggs – Adds structure and richness to the cake.
Sugar – Sweetens the batter and enhances the natural sweetness of the blueberries.
Vegetable Oil – Keeps the cake moist and tender.
Vanilla – Adds a warm, sweet flavor to the batter.
Low-Fat Plain Yogurt – Provides tanginess and helps maintain a soft texture.
Flour – The base for the cake, creating its structure.
Baking Powder and Baking Soda – Essential for making the cake rise and ensuring a light texture.
Blueberries – The star ingredient, adding bursts of flavor and moisture in every bite.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Blueberry bundt cake is shaped like a ring. When you slice it, each slice is loaded with blueberries! I love to eat this cake for breakfast, with a morning cup of coffee.

Kitchen Tools You Need To Make Blueberry Bundt Cake

Bundt Cake Pan – Creates the beautiful ring shape for the cake.
Large Mixing Bowl – For combining all the ingredients.
Whisk – Helps blend the wet ingredients smoothly.
Measuring Cups and Spoons – Ensures accurate ingredient measurements.
Non-Stick Cooking Spray – Prevents the cake from sticking to the pan.

How To Make Blueberry Bundt Cake

Preheat your oven to 375°F and generously spray your bundt pan with non-stick cooking spray to ensure an easy release.
In a large mixing bowl, whisk the eggs and sugar together until smooth and creamy.
Add the vegetable oil, vanilla, and yogurt to the bowl, mixing until everything is well combined.
Gradually add the flour, baking powder, and baking soda, stirring gently until just incorporated.
Fold in the blueberries carefully to avoid crushing them.
Pour the batter into the prepared bundt pan, spreading it evenly.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool for a few minutes before flipping it out onto a serving plate.

Serving Suggestions

Serve slices of Blueberry Bundt Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
Enjoy it plain with a steaming cup of coffee or tea for a cozy breakfast or snack.
Garnish with a dusting of powdered sugar or a drizzle of lemon glaze for an extra touch of sweetness and elegance.
Pair with fresh blueberries on the side for a light and refreshing option.
Present on a beautiful cake stand to impress your guests at brunch or a gathering.

Tips For Success

Use Fresh or Frozen Blueberries: Both work perfectly, but if you’re using frozen blueberries, don’t thaw them. Adding them frozen prevents excess liquid from seeping into the batter.
Grease the Pan Thoroughly: Ensure your bundt pan is well-coated with non-stick spray to avoid sticking. Make sure to get into all the grooves of the pan.
Mix Gently After Adding Blueberries: Be careful when folding in the blueberries to avoid breaking them. This keeps the batter from turning purple and preserves the juicy bursts in the cake.
Don’t Overmix the Batter: Overmixing can make the cake dense. Stir until just combined for the best texture.
Test for Doneness: Insert a toothpick or skewer into the thickest part of the cake. If it comes out clean or with a few crumbs, the cake is ready.
Cool Slightly Before Unmolding: Allow the cake to rest in the pan for about 10 minutes after baking. This helps it release from the pan easily without falling apart.
Serve Fresh: The cake tastes best on the day it’s baked, but leftovers stay moist for a couple of days if stored properly.

Variations And Substitutions

Swap the Blueberries: Try this recipe with other berries like raspberries, blackberries, or chopped strawberries for a different flavor profile. Keep in mind that blackberries have seeds, which might add a bit of texture.
Add Citrus Zest: Enhance the flavor by adding the zest of a lemon or orange to the batter. This pairs beautifully with the sweetness of the blueberries.
Use Greek Yogurt: Replace regular yogurt with Greek yogurt for a slightly tangier flavor and a denser texture.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure the blend includes xanthan gum for proper structure.
Make it Vegan: Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a plant-based yogurt. Opt for a neutral-flavored oil or melted coconut oil.
Add a Glaze: Create a simple lemon or vanilla glaze by mixing powdered sugar with a few tablespoons of lemon juice or milk. Drizzle over the cooled cake for extra sweetness and a decorative touch.
Mix in Nuts or Chocolate Chips: For a bit of crunch or indulgence, add 1/2 cup of chopped nuts like almonds or pecans, or chocolate chips into the batter before baking.
Spice it Up: Add a teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced flavor that complements the blueberries.

Storage and Reheating

Storing: Keep the Blueberry Bundt Cake at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate the cake for up to a week, ensuring it’s wrapped tightly in plastic wrap to prevent it from drying out.
Freezing: To freeze, wrap the cake (whole or in slices) in plastic wrap and then in aluminum foil to prevent freezer burn. Store in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
Reheating: If you prefer warm cake, reheat slices in the microwave for 10–15 seconds. Be careful not to overheat, as this may dry out the cake. Alternatively, place slices in a preheated oven at 300°F for 5–7 minutes to gently warm them.

Frequently Asked Questions

Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries. There’s no need to thaw them before adding to the batter, as thawing may cause excess liquid that could alter the cake’s texture.

What can I use instead of yogurt?

If you don’t have yogurt, you can substitute it with sour cream or buttermilk. Both options will maintain the cake’s moist texture and tangy flavor.

How do I prevent the blueberries from sinking to the bottom?

To keep the blueberries evenly distributed, toss them in a tablespoon of flour before folding them into the batter. This helps suspend the berries in the cake.

Can I make this cake gluten-free?

Yes! Use a gluten-free flour blend designed for baking. Ensure the blend includes a binding agent like xanthan gum for the best results.

What’s the best way to grease a bundt pan?

Use a non-stick cooking spray or brush the pan thoroughly with melted butter or shortening. Make sure to get into all the nooks and crannies of the bundt pan to prevent sticking.

How long does this cake stay fresh?

At room temperature, the cake will stay fresh for up to 2 days if stored in an airtight container. Refrigeration can extend its shelf life to about a week.

Can I make this recipe vegan?

Yes, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use plant-based yogurt. Opt for a neutral oil like sunflower or canola.

What other fruits can I use?

Raspberries, blackberries, or chopped strawberries are great alternatives to blueberries. Diced peaches or apples can also work well, though they may slightly alter the baking time.

Other Easy Blueberry Recipes

Blueberry Cottage Cheese Bowl with Peaches and Walnuts: A creamy, protein-packed bowl topped with juicy blueberries, fresh peaches, and crunchy walnuts for a quick, nutritious snack or breakfast.

Blueberry Muffins Made in the Air Fryer: Fluffy and golden muffins bursting with blueberries, made effortlessly in the air fryer for a quick treat.

Easy Blueberry Syrup for Pancakes or Desserts: A sweet, tangy blueberry syrup perfect for drizzling over pancakes, waffles, or ice cream.

Peach and Blueberry Banana Smoothie: A refreshing and fruity smoothie blending ripe bananas, sweet peaches, and blueberries for a perfect start to your day.

Classic Homemade Blueberry Pie: A buttery, flaky pie crust filled with a juicy and sweet blueberry filling for a timeless dessert.

No-Churn Frozen Berry Sorbet Recipe: A refreshing and fruity sorbet made with mixed berries, no ice cream maker needed.

Low-Carb Blueberry Pancakes (Keto-Friendly): Fluffy and satisfying pancakes packed with blueberries, perfect for a low-carb or keto diet.

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