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!
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.
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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
- 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.
Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 2: In a large bowl, whisk together the granulated sugar, oil, eggs, yogurt, and vanilla extract until thoroughly combined.
Step 3: Alternate adding the flour mixture and milk, starting and ending with the flour (flour, milk, flour) and whisking just until combined.
Step 4: Toss the blueberries in flour and then gently fold them into the cake batter using a rubber spatula.
Step 5: Pour the batter into the greased bundt pan and bake for 45-50 minutes.
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.
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.
Recipe FAQs
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.
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.
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.
📖 Recipe
The Best Blueberry Bundt Cake
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.
The cake is tender while also being sturdy enough. The fresh blueberries are the best part about this cake!