Easy and Moist Blueberry Bundt Cake Recipe
As a dessert recipe developer who specializes in easy recipes using cake mixes, I’ve spent years perfecting ways to transform simple ingredients into showstopping treats, like this Blueberry Bundt Cake. The combination of a cake mix and pudding mix is one of my favorite tricks for creating a moist, flavorful cake that has a dense pound cake texture and rivals anything made from scratch.
Table of Contents
- You will love this Blueberry Cake Recipe!
- Blueberry Cake Ingredients
- Blueberry Cake Recipe Easy Substitutions
- How to make a Blueberry Bundt Cake
- Tips for Moist Blueberry Cake
- Storing Blueberry Pound Cake
- Recipe FAQs
- Do you love bundt cake recipes? Try these…
- More From Practically Homemade
- Easy and Moist Blueberry Bundt Cake Recipe
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You will love this Blueberry Cake Recipe!
Perhaps the best part of this cake are the fresh blueberries folded into the batter, adding bursts of sweetness in every bite. Once baked to golden perfection, the cake is finished with a drizzle of a simple glaze that enhances its flavor and adds an elegant finishing touch.
Whether you’re serving it with a dollop of whipped cream or a scoop of vanilla ice cream, this Blueberry Bundt Cake is perfect for any occasion, from brunch gatherings to casual weeknight desserts. The bundt pan shape gives it an impressive presentation, while the simplicity of the recipe ensures it’s approachable for bakers of all levels.
Blueberry Cake Ingredients
- Cake Mix: A yellow cake mix {or butter yellow mix} works great for the base of this cake.
- Vanilla Pudding Mix: Adding the dry pudding mix to the batter makes the texture of the cake like a pound cake. Like this Lemon Pound Cake!
- Milk: Substituting milk for the water typically added to a cake mix helps give the cake a wonderful rich flavor.
- Sour Cream: A great way of adding a bit of tang and keep the recipe from being too sweet. I even use it in this Chocolate Crumb Cake recipe.
- Butter: Normally vegetable oil is added to a cake mix but substituting it with butter gives it a great tender texture and amazing taste.
- Blueberries: I prefer to use fresh sweet blueberries but frozen work great too. Just be sure to see the notes about adding a bit of bake time to compensate for the frozen berries.
See recipe card for full information on ingredients and quantities.
Blueberry Cake Recipe Easy Substitutions
Cake Mix- Substitute a Vanilla or French Vanilla cake mix for the same great finished product. You can also use a lemon cake mix and lemon zest in the batter to make a lemon blueberry bundt cake with great lemon flavor. You could also add a bit of lemon juice to the glaze recipe for an amazing lemon glaze to go on top of the cake.
Sour Cream- Greek yogurt is a great substitute for sour cream,
Berries- Add raspberries, blackberries or chopped strawberries instead of blueberries to the pound cake. Just be sure that the fruit is firm and that you gently fold them into the batter.
How to make a Blueberry Bundt Cake
1.The first step is to combine the cake mix {reserving a couple of tablespoons} and pudding mix in a large bowl, whisk to combine. Then add the eggs, milk, sour cream and melted butter to the dry ingredients. Use an electric mixer {or mix by hand} on medium-high speed to combine the ingredients until everything is nicely incorporated.
2. Add the fresh blueberries to a small bowl. Take the reserved cake mix and add it to the juicy blueberries. Toss it with the blueberries to coat them. Doing this step will help your blueberries from sinking to the bottom. If you forget to reserve the cake mix, just use a couple of teaspoons of flour.
3. Add the dusted blueberries to the cake batter and stir them in gently until they are evenly distributed. Pour batter into a 12-cup Bundt pan that has been liberally sprayed with nonstick cooking spray. Spread it out into an even layer.
4. Bake the Blueberry Bundt Cake recipe in a preheated 350 degree oven for 35-45 minutes or until a toothpick inserted near the center of the cake comes out with only a few crumbs {not with any raw batter}.
5. Allow the cake to cool in the bundt pan and on a cooling rack for 10 minutes before inverting it onto a cake plate.
6. When the cake is completely cooled, combine the glaze ingredients and whisk until it is smooth. Drizzle the glaze over the top of the cake and serve.
Tips for Moist Blueberry Cake
- Spray the bundt pan with nonstick cooking spray right before adding the batter. If you spray the pan too early it will pool in the bottom of the pan and the blueberry cake has a greater chance of sticking.
- Reserve a small amount of cake mix for the blueberries. Adding the reserved cake mix to the blueberries will keep them from falling to the bottom of the cake.
- Don’t over bake. When using a toothpick to check the cake it should have a few cake crumbs on it and not come out clean. This will leave you with a moist cake that has a tender crumb.
- Allow the Blueberry Pound Cake to cool in the Bundt pan for 10 minutes before inverting it onto a cake plate to cool completely. If you do this step too early it will likely stick to the pan.
- Make sure the cake is completely cooled before adding the glaze. If you add it while the cake is warm it will melt and soak into the cake.
Storing Blueberry Pound Cake
Store- The best way to store this cake is to cover it with plastic wrap or in an airtight container and refrigerate it. I love this Bundt Cake Holder for keeping the cake super moist and delicious. Whenever you add fresh berries into anything this is always the best bet.
You can also use this awesome cake stand that is made for Bundt Cakes and has a tight fitting lid.
Freeze- This blueberry bundt cake recipe also freezes well {without the glaze} for up to 3 months.
Recipe FAQs
Yes, you can absolutely use frozen blueberries. Just be sure to use them frozen and be really gentle when stirring them into the batter. You will also need to add an additional 5-10 minutes onto the baking time.
You can bake this recipe in a different pan if you prefer but the bake time will change. A 9×13 baking pan can be used. It should be baked for 30-40 minutes {or until a toothpick comes out with only a few crumbs}.
A tube pan can also be used and result in a wonderful cake, it may take 5-10 minutes longer to bake depending on the size of the pan.
The best way to tell if the cake is done is to use a toothpick {or skewer} inserted in the center of the cake. It is ready when it comes out with a few wet crumbs but no raw batter.
Try testing at 35 minutes and continue to check every few minutes until it is perfectly baked. If the top of the cake is getting too brown but it still isn’t baked through, cover it with aluminum foil and continue to bake.
Do you love bundt cake recipes? Try these…
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Easy and Moist Blueberry Bundt Cake Recipe
Ingredients
Blueberry Pound Cake with a Cake Mix
- 1 box Yellow Butter Cake Mix {or yellow} 15.25 ounces
- 1 box vanilla pudding 3.4 ounces
- ¾ cup milk {I used 1%}
- 4 large eggs
- ⅓ cup sour cream
- ¼ cup butter {melted}
- 2 cups blueberries {I used fresh}
Glaze
- 1 cup powdered sugar
- 2-2 ½ tablespoons milk
Instructions
Blueberry Cake
- Preheat the oven to 350°.
- In a large bowl combine butter yellow cake mix {reserve 1 tablespoon for blueberries} and vanilla pudding mix, whisk to combine. Next, add the milk, eggs, sour cream and melted butter to the dry ingredients. Use an electric mixer {or mix by hand} to mix until you have a thick batter.
- In a small bowl add the reserved tablespoon of yellow cake mix to the blueberries and stir to coat. Add the blueberries to the cake batter and fold them in gently and until they are evenly distributed.
- Spray the bundt pan liberally with nonstick cooking spray and pour the batter into your prepared Bundt pan. Spread it into an even layer. Bake for 35-45 minutes or until a toothpick inserted in the center comes out with only a few crumbs but no raw batter. You can also check by pressing down gently onto the cake with your finger and when it springs back it is done.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes on a cooling rack. After 10 minutes, invert the cake onto a cake plate and allow it to cool completely.
Glaze
- Once the cake is completely cooled make the glaze. In a small bowl combine powdered sugar and milk, whisk until the glaze is thin enough to drizzle onto the cake. If the glaze is too thin add a bit more powdered sugar and if it is too thick add a small amount of milk until you get the perfect consistency. Serve and store covered either at room temperature or in the refrigerator.
Video
Notes
- Spray the bundt pan with nonstick cooking spray right before adding the batter. If you spray the pan too early it will pool in the bottom of the pan and the blueberry cake has a greater chance of sticking.
- If you forget to reserve a tablespoon of cake mix you can always use a tablespoon of all purpose flour.
- Frozen blueberries can also be used in an equal amount. Just be extra gentle when stirring them into the batter or they can easily turn the batter purple. Also add 5-10 minutes of baking time.
we love this recipe…my honey loves it. we don’t do the glaze a d pour blueberry preserves on the cake. his new favorite.