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    Home » Recipes » Cakes

    The Best Blueberry Bundt Cake

    Modified: May 3, 2025 · Published: Jul 26, 2023 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This is truly the best blueberry bundt cake! It's a soft, but sturdy pound cake that's topped with a simple vanilla icing and is bursting with fresh and juicy blueberries. In total, it takes just 10 minutes to prep and is perfect for any occasion.

    This post is sponsored by Oregon Blueberry Growers. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!

    Blueberry bundt cake with vanilla glaze dripping down the sides and fresh blueberries everywhere.

    ​This moist blueberry bundt cake is tender, soft, and filled with juicy blueberries with every bite. It's baked in a bundt pan and decorated with a sweet vanilla glaze.

    I absolutely go crazy for blueberry desserts, especially during the summer! Some of my favorites are these fresh vanilla blueberry cupcakes and these baked blueberry cake donuts.

    Fresh blueberries pair so well with cakes and cupcakes, and I especially love topping them with this fluffy blueberry buttercream.

    Jump to:
    • Ingredients for Moist Blueberry Bundt Cake
    • How to Make The Best Blueberry Bundt Cake
    • Storing & Freezing
    • Oregon Blueberries
    • Expert Baking Tips
    • Recipe FAQs
    • More Bundt Cakes
    • 📖 Recipe

    Bundt cakes are so much fun to make because all you have to do is pour the batter into the pan, bake, and pour on the frosting. Plus, you don't need an electric mixer, just mixing bowls!

    As a home baker I've made numerous bundt cakes for family gatherings and holidays and my favorites are definitely this blueberry pound cake, easy strawberry lemonade bundt cake and moist banana bundt cake


    If you also enjoy the combination of blueberries and lemons, you should definitely consider adding this quick and easy lemon curd to the top of the cake.

    Ingredients for Moist Blueberry Bundt Cake

    Ingredients: baking powder, baking soda, salt, flour, eggs, vanilla, sugar, oil, yogurt, milk, and blueberries.
    • Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" below).
    • Oil: Use either vegetable oil or canola oil. This helps the cake to be moist.
    • Eggs: ​Three large eggs are needed to create stability within the cake as it's baking.
    • Yogurt: ​Use either plain or vanilla yogurt. You could also use sour cream.
    • Blueberries: Fresh Oregon Blueberries are used to create this delicious blueberry pound cake.

    See the recipe card for the full ingredients list and the exact amounts.

    How to Make The Best Blueberry Bundt Cake

    Here are the step by step instructions on how to make this bundt cake.

    Whisking together dry ingredients in a glass bowl with a whisk.

    Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

    Wet cake ingredients being whisked together in a glass bowl.

    Step 2: In a large bowl, whisk together the granulated sugar, oil, eggs, yogurt, and vanilla extract until thoroughly combined.

    Vanilla cake batter in a large glass bowl.

    Step 3: Alternate adding the flour mixture and milk, starting and ending with the flour (flour, milk, flour) and whisking just until combined.

    Blueberries in a glassbowl that has been tossed in flour.

    Step 4: Toss the blueberries in flour and then gently fold them into the cake batter using a rubber spatula.

    Blueberry bundt cake in pan before baking.

    Step 5: Pour the batter into the greased bundt pan and bake for 45-50 minutes.

    Blueberry bundt cake baked.

    Step 6: Let the cake cool in the pan for 30 minutes before removing it, then cool completely on a wire rack.

    Step 7: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until combined.

    Pour the icing over the cool cake, slice, and serve!

    Storing & Freezing

    Keep any leftover cake slices in an airtight container in the refrigerator for up to 4 days.

    You could also wrap each individual cake slice in plastic wrap before placing it into the refrigerator. This method will help keep the cake from drying out too quickly.

    To freeze, wrap the baked and cooled cake (unfrosted) in plastic wrap and then aluminum foil. Keep frozen for up to 2 months.

    You can also freeze individual cake slices in plastic wrap and place them into a freezer-safe bag or airtight container.

    A slice of the best blueberry bundt cake on a white plate.

    Oregon Blueberries

    I look forward to blueberry season every summer! Oregon is one of the top producing states for blueberries and because of that, there are plenty of u-pick farm locations to choose from.

    We as a family always go to our local u-pick farm and pick the freshest blueberries straight off the bush. We picked a little over 28 pounds earlier this month at Brown's Blueberries! We always pick extra so we'll have some to freeze for use during the winter months.

    This blueberry cake was made with fresh Oregon Blueberries, and that's why it's so good. With your extra blueberries, you can also make these homemade blueberry cinnamon rolls!

    Expert Baking Tips

    • Cake Pan: This recipe calls for a 10-cup bundt pan. Be sure to thoroughly grease the pan with cooking spray to avoid the cake from sticking.
    • Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    • Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step!
    • Blueberries: The blueberries need to be tossed in flour before being folded into the cake batter. This helps keep the fresh berries from sinking to the bottom when baking.
    Blueberry pound cake slice on a serving platter with the whole cake in the background.

    Recipe FAQs

    How Do You Remove A Cake From A Bundt Pan?

    It needs to cool for 30 minutes first. Then, I place a piece of parchment paper on top of a wired rack, flip over the pan, and the cake should slide right out.

    Why Did The Blueberries Sink To The Bottom Of The Cake?

    This happens when you don't coat the berries in flour first before folding into the batter. You must toss the blueberries in flour or they will sink to the bottom.

    What Is The Secret To A Moist Bundt Cake?

    It's the combination of using vegetable oil and yogurt. These ingredients add a lot of moisture to cakes. Plus, using fresh fruit helps to make a cake moist too.

    More Bundt Cakes

    • Banana Bundt Cake with Cream Cheese Glaze
    • Cranberry Pound Cake with Orange Icing
    • Strawberry Lemonade Pound Cake
    • Carrot Pound Cake

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    📖 Recipe

    The Best Blueberry Bundt Cake

    Karissa Parrish
    This is truly the best blueberry bundt cake! It's a soft, but sturdy pound cake that's topped with a simple vanilla icing and is bursting with fresh and juicy blueberries. In total, it takes just 10 minutes to prep and is perfect for any occasion.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Cool Time 30 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 slices

    Equipment

    • Bundt Pan (10 cups)
    • Mixing Bowls
    • Whisk

    Ingredients:
     
     

    Blueberry Bundt Cake

    • 2 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ¼ cups sugar
    • 1 cup vegetable oil (or canola)
    • 3 large eggs, room temperature
    • ¼ cup yogurt (plain or vanilla), room temperature
    • 1 teaspoon vanilla extract
    • 1 cup milk, room temperature
    • 1 ½ cups fresh blueberries, tossed in 2 tablespoons of flour

    Vanilla Icing

    • 1 ½ cups powdered sugar
    • 2-3 tablespoons milk
    • 1 teaspoon vanilla extract

    Instructions:
     

    • Preheat the oven to 350 degrees and thoroughly grease a 10-cup bundt pan with non-stick spray. Set aside.

    Blueberry Bundt Cake

    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    • In a large bowl, whisk together the sugar, oil, eggs, yogurt, and vanilla extract until thoroughly combined. Alternately add the flour mixture and milk, starting and ending with the flour (flour, milk, flour) and whisking just until combined.
    • In a small bowl, toss the blueberries with 2 tablespoons of flour until well covered. Then gently fold into the cake batter.
    • Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for 30 minutes before removing it and letting it cool completely on a wire rack.

    Vanilla Icing

    • In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and the vanilla extract until combined. If the glaze is too thick, add an extra ½ tablespoon of milk, if it's too thin add an extra ½ tablespoon of powdered sugar.
    • Pour the icing over the cooled bundt cake and cut into slices.
    • Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.

    Notes:

    • Cake Pan: This recipe calls for a 10-cup bundt pan. Be sure to thoroughly grease the pan with cooking spray to avoid the cake from sticking.
    • Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    • Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step!
    • Blueberries: The blueberries need to be tossed in flour before being folded into the cake batter. This helps keep the fresh berries from sinking to the bottom when baking.
    Storing: Keep any leftover cake slices in an airtight container in the refrigerator for up to 4 days. You could also wrap each individual cake slice in plastic wrap before placing it into the refrigerator. This method will help keep the cake from drying out too quickly.
    Freezing: Wrap the baked and cooled cake (unfrosted) in plastic wrap and then aluminum foil. Keep frozen for up to 2 months. You can also freeze individual cake slices in plastic wrap and place them into a freezer-safe bag or airtight container.

    Nutrition

    Serving: 1sliceCalories: 308kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 1mgSodium: 169mgPotassium: 36mgFiber: 1gSugar: 28gVitamin A: 11IUVitamin C: 1mgCalcium: 36mgIron: 1mg
    US Customary - Metric
    Tried this recipe?Let us know how it was!
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    Comments

    1. Karissa Parrish says

      April 22, 2025 at 10:18 am

      5 stars
      The cake is tender while also being sturdy enough. The fresh blueberries are the best part about this cake!

      Reply
    5 from 6 votes (5 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

    More about me →

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