Blueberry Bundt Cake
A moist and flavorful blueberry bundt cake featuring blueberries, cinnamon, nuts, and a sweet glaze, perfect for gatherings or a delightful dessert option.
Ingredients
Instructions
- Preheat oven to 350°F and grease a 12-cup Bundt pan.
- Drain and rinse blueberries; set aside.
- Mix brown sugar, chopped nuts, and cinnamon in a small bowl.
- In a large bowl, blend eggs, sour cream, and water until smooth.
- Add muffin mix to the wet ingredients and blend with a fork until combined.
- Spread one-third of the batter into the prepared Bundt pan.
- Top with half of the sugar mixture and half of the blueberries.
- Repeat the layers with remaining batter, sugar mixture, and blueberries, ending with muffin batter on top.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool slightly. In a small bowl, mix powdered sugar and milk until smooth.
- Drizzle the glaze over the warm cake before serving.
Tips & Substitutions
For added flavor, consider using fresh blueberries instead of the packaged muffin mix. You can also substitute Greek yogurt for sour cream for a healthier twist. If you want a nut-free version, omit the chopped nuts or replace them with sunflower seeds. To keep your bundt cake moist, avoid overmixing the batter after adding the muffin mix.
Serving Suggestions
This Blueberry Bundt Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a fresh fruit salad for a refreshing contrast. You can also enjoy it with a cup of coffee or tea, making it a perfect addition to brunch or afternoon gatherings.
Storage & Reheating
Store any leftover Blueberry Bundt Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for 10-15 seconds or until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Bundt Cake contains roughly 223 calories, with 3g protein, 39g carbohydrates, and 7g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries for this recipe. Just make sure to do not thaw them before adding to the batter, as this will help prevent them from sinking to the bottom of the cake during baking.
What can I do if my cake is too dry?
If your Blueberry Bundt Cake turns out dry, you can brush it with a simple syrup made of equal parts sugar and water to add moisture. Additionally, ensure you don't overbake the cake, as this can lead to dryness.
How can I make this recipe gluten-free?
To make a gluten-free version of the Blueberry Bundt Cake, substitute the blueberry muffin mix with a gluten-free flour blend or gluten-free muffin mix. You may also need to adjust the baking time slightly, so be sure to check for doneness with a toothpick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).