Blueberry Bundt Cake: Recipe and Baking Tips
Written by MasterClass
Last updated: Jul 22, 2022 • 3 min read
A blueberry bundt cake is its own reward for its longer-than-usual baking time: The dessert boasts sky-high, golden-brown peaks carved from a perfectly moist, lemony crumb.
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What Is a Blueberry Bundt Cake?
A blueberry bundt cake is a blueberry cake baked in a special pan known as a bundt pan, recognizable by its open center and especially deep slopes. Like a blueberry pound cake, fresh blueberries add bites of tart, juicy sweetness, and stain pockets of the crumb a vibrant shade of violet.
After baking, bundt cakes get inverted onto a serving plate to reveal a mountainous, raised doughnut shape, perfect for cascading glazes or showers of powdered sugar. Learn how to frost a bundt cake for a special occasion.
4 Tips for Making a Blueberry Bundt Cake
Consider your blueberry bundt cake a blank canvas: Serve it bare for an elegant and unassuming brunch centerpiece, or add a festive layer of frosting, like a zingy lemon glaze made from fresh lemon juice. Here’s what to know:
- 1. Choose fresh over frozen berries. Use fresh blueberries, which typically release less liquid while baking and have a bright, tart flavor. If you use frozen blueberries, toss them in a quick coat of flour before folding them into the cake batter—this extra barrier will help them stay afloat in the loaf rather than sinking to the bottom of the pan.
- 2. Grease the pan well. There are a lot of nooks and crannies in bundt pans, so grease the pan thoroughly with a cooking spray. If you have trouble releasing the cake from the pan after baking, you risk losing all of the detail in the pan.
- 3. Test the cake often. Bundt pans are deeper than many regular cake pans, so the cake could be brown on top but undercooked in the middle. With a toothpick or long wooden skewer, start testing the cake about three-fourths of the way through baking. When the toothpick comes out of the cake with no wet batter clinging to it, it is ready to come out of the oven. Overbaking will result in a dry cake.
- 4. Cool the cake right-side up. The cake bakes upside down, with the pan’s detailed design on the bottom. However, you should cool the cake right-side up to avoid crushing the design on your countertop or wire rack.
Lemon Blueberry Bundt Cake Recipe
makes
prep time
15 mintotal time
1 hr 15 mincook time
1 hrIngredients
Note: The total time does not include 15 minutes of inactive time.
- 1
Preheat the oven to 325 degrees Fahrenheit.
- 2
Lightly grease the inside of a 12-cup bundt pan with baking spray and dust it liberally with sugar. (Pay special attention to the bottom of the pan to prevent any sticking.)
- 3
In a large bowl, whisk together the flour, baking powder, and salt.
- 4
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, lemon zest, and vanilla extract on medium speed until fluffy, about 5 minutes.
- 5
Add the sour cream and mix on medium speed until blended, scraping down the sides of the bowl with a spatula as needed.
- 6
Add the eggs one at a time until fully incorporated.
- 7
Transfer the wet ingredients to the bowl of dry ingredients. Use a rubber spatula to fold the ingredients together, just until you’ve fully incorporated the flour mixture. Avoid overmixing.
- 8
Using a rubber spatula, gently fold the blueberries into the batter until evenly distributed.
- 9
Transfer the cake batter into the prepared pan and smooth the top with a spatula.
- 10
Bake until the top of the cake is golden brown, and a tester inserted into its center comes out clean, about 1 hour.
- 11
Allow the cake to cool slightly in the pan, then invert it onto a wire rack to cool completely, about 15 more minutes.
- 12
Carefully lift the pan away from the cooled cake, then decorate or serve as desired.
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