The Best Blueberry Bundt Cake

5 from 6 votes

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.

Prep Time10

Cook Time45

Cool Time30

Total Time1 25

Course: Dessert

Cuisine: American

Servings: slices

Calories: 308kcal

Author: Karissa Parrish

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

US Customary - Metric

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.

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