Bundt Pan Blueberry Cake
A moist and flavorful blueberry Bundt cake with tender blueberries and a tender crumb, perfect for brunch, dessert, or special occasions with family and friends.
Ingredients
Instructions
- Cream together the sugar, butter, and eggs until fluffy.
- Add vanilla extract to the mixture.
- Sift together the flour and baking powder.
- Reserve 1 cup of the dry flour mixture.
- Add the remaining dry ingredients to the batter and beat well.
- Dredge the blueberries in the reserved flour mixture.
- Gently fold the blueberries into the batter.
- Pour the batter into a greased Bundt pan.
- Sprinkle the top with a little sugar.
- Bake at 325°F (160°C) for approximately 1 hour.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of lemon zest to the batter. If you don't have fresh blueberries, frozen ones can be used, but do not thaw them before adding to the batter to prevent color bleeding. For a twist, you can substitute half of the butter with plain Greek yogurt for a lighter texture.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with coffee or tea, making it perfect for brunch. Consider serving alongside a fresh fruit salad for a refreshing contrast.
Storage & Reheating
Store leftover Bundt Pan Blueberry Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Bundt Pan Blueberry Cake contains roughly 706 calories, with 7g protein, 55g carbohydrates, and 40g fat. It is a good source of iron (17% of the Daily Value) and protein (13% of the Daily Value).
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 other fruits instead of blueberries?
Yes, you can substitute blueberries with other berries like raspberries or blackberries. You can also try diced peaches or apples. Just remember to adjust the amount of sugar based on the sweetness of the fruit.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing the batter or not baking it long enough. Ensure you measure ingredients accurately and avoid overmixing once you add the flour. Always check for doneness with a toothpick before removing the cake from the oven.
Can I make this cake ahead of time?
Absolutely! You can make the Bundt Pan Blueberry Cake a day in advance. Allow it to cool completely before wrapping it tightly in plastic wrap and storing it at room temperature. This will help the flavors meld together beautifully.
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).