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4.38 from 208 votes

Easy and Moist Blueberry Bundt Cake Recipe

A yellow cake mix is transformed into a totally delicious pound cake that is loaded with blueberries and topped with glaze for the easiest, moist Blueberry Bundt Cake.
Prep Time10 minutes
Cook Time40 minutes
Cool10 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 388kcal

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
  • 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.
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Nutrition

Serving: 1slice | Calories: 388kcal | Carbohydrates: 69g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 514mg | Potassium: 121mg | Fiber: 1g | Sugar: 46g | Vitamin A: 349IU | Vitamin C: 3mg | Calcium: 159mg | Iron: 2mg