There’s something uniquely comforting and irresistibly charming about a Bundt cake. These un-frosted beauties, with their distinctive fluted designs, are a staple in many homes – and certainly in mine! Perfect for a casual snack, a delightful companion to your morning coffee or afternoon tea, or a crowd-pleasing dessert for any social gathering, Bundt cakes embody effortless elegance. Among my family’s favorites, this Super Moist Blueberry Bundt Cake stands out. It’s a testament to simple ingredients coming together to create something truly spectacular. Best of all, this recipe boasts an incredibly quick preparation time, needing only about 5 minutes of active effort before it goes into the oven, making it ideal for even the busiest days.
The foundation of this Blueberry Bundt Cake recipe is so robust and versatile that I often use it as a base for many of my other fruit-filled or dried fruit Bundt cake creations. Simply by swapping out the blueberries for other preferred fruits, you can unlock a whole array of delicious variations. This adaptability makes it a true “master recipe” for any home baker. My family consistently requests this cake, and I’m confident that once you experience its delightful texture and vibrant flavor, it will become a cherished recipe in your household too. Its straightforward nature also means it’s wonderfully easy to remember and whip up anytime you desire a homemade treat without the fuss.
Craving more delightful sweet treats to expand your baking repertoire? Be sure to explore some of my other popular recipes, including my exquisite Strawberry French Tart, the rich and decadent Flourless Chocolate Torte, and a fan-favorite that consistently receives rave reviews: my Super Moist Pear Cake!
Why This Blueberry Bundt Cake Will Be Your New Favorite
This isn’t just another cake recipe; it’s a culinary experience waiting to happen. Here’s why this Blueberry Bundt Cake is destined to become a beloved staple in your kitchen:
- Unbelievably Moist & Fluffy: Prepare to be amazed by the tender crumb and exceptional moisture of this Bundt cake. While incredibly satisfying and rich in flavor, it maintains a beautiful lightness and fluffiness that prevents it from feeling heavy. Each bite melts in your mouth, leaving a delightful lingering taste that’s simply divine. The careful balance of ingredients, particularly the use of oil and whole milk, ensures a moistness that lasts for days, making it perfect for enjoying over time without drying out.
- Bursting with Fresh Blueberry Flavor: This cake is generously loaded with succulent fresh blueberries, ensuring a vibrant burst of sweet and tangy fruit in every single slice. The blueberries aren’t just an addition; they’re the star, providing a juicy contrast to the tender cake and a delightful pop of flavor and texture. You’ll never be tempted to discard fresh blueberries again once you discover how wonderfully they transform into this spectacular dessert. The natural sweetness and slight tartness of the berries elevate the entire cake.
- Effortlessly Easy to Prepare: Don’t let the elegant appearance fool you; this is an incredibly straightforward Bundt cake recipe, making it suitable for bakers of all skill levels. With a preparation time of just 5 minutes, it’s perfect for busy weeknights or when you need a quick dessert for unexpected guests. You only need a few common pantry staples, making it accessible and convenient to whip up anytime you desire a homemade treat without the fuss. No complex techniques or fancy equipment are required.
- Versatile for Any Occasion: Whether you’re hosting a casual brunch, celebrating a special event, bringing a delicious dish to a potluck, or simply enjoying a quiet evening at home, this Blueberry Bundt Cake fits perfectly. Its comforting charm and delightful flavor make it suitable for casual gatherings and more formal affairs alike. It can be served plain, dusted with powdered sugar, or with a simple lemon glaze for added flair.
- A Crowd-Pleaser for All Ages: From young children to seasoned adults, everyone adores this cake. Its appealing taste, soft texture, and the delightful surprise of blueberries scattered throughout make it a universal favorite. It’s the kind of dessert that brings smiles and prompts requests for the recipe, making you the star baker of any gathering.
Essential Ingredients for Your Blueberry Bundt Cake
Crafting the perfect Blueberry Bundt Cake begins with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why each component is vital for the cake’s success:
- All-Purpose Flour: This forms the structural backbone of your cake. All-purpose flour provides the right balance of protein to create a tender yet sturdy crumb that holds up well to the moisture from the blueberries. While I haven’t personally experimented with gluten-free or almond flour variations for this specific recipe, using a 1:1 gluten-free baking blend designed for cakes might yield similar results, though it could slightly alter the texture. Always measure flour by weight if possible for accuracy, or by spooning it lightly into a measuring cup and leveling off.
- Large Eggs: Eggs are crucial for binding the ingredients, adding richness, and contributing to the cake’s overall structure and lift. They act as an emulsifier, helping to integrate the wet and dry ingredients smoothly. Using large eggs ensures the correct moisture balance and helps achieve that desirable fluffy texture. For best results, ensure your eggs are at room temperature as they emulsify more easily, leading to a smoother batter. The color or type of egg (white or brown) does not impact the final outcome.
- Whole Milk: Whole milk is preferred over lower-fat alternatives because its higher fat content significantly enhances the richness and moistness of the cake. It contributes to a softer, more delicate crumb and a more luxurious mouthfeel. The lactose in milk also aids in browning and contributes a subtle sweetness. Always use room temperature milk, as cold milk can cause the batter to seize.
- Granulated White or Cane Sugar: Sugar does more than just sweeten the cake; it also tenderizes the crumb, helps retain moisture, and contributes to the beautiful golden-brown crust. I use standard granulated white sugar or cane sugar for its fine texture and consistent sweetness that complements the blueberries without being overpowering. I have not tested this recipe with artificial sweeteners, and their chemical properties might react differently during baking, so I cannot recommend substitutions in this area.
- Flavorless Oil (Canola or Vegetable Oil): The use of oil instead of butter is key to this Bundt cake’s exceptional moisture and lightness. Oil remains liquid at room temperature, contributing to a consistently moist cake that stays fresh longer. Canola or vegetable oil are excellent choices as they have a neutral flavor profile that won’t overpower the delicate taste of blueberries and vanilla. If you prefer alternatives, light-tasting olive oil or avocado oil can also be used, as long as they don’t impart a strong, distinctive flavor.
- Baking Powder: This leavening agent is essential for creating the cake’s lift and airy texture. Baking powder is a chemical leavener that reacts when wet and with heat, producing carbon dioxide bubbles that expand during baking, resulting in a beautifully risen and light cake. Ensure your baking powder is fresh (check the expiration date!) for optimal results, as old baking powder can lead to a flat, dense cake.
- Pure Vanilla Extract: Vanilla extract is a foundational flavor enhancer in almost any sweet baked good, adding warmth and depth. I always recommend pure vanilla extract for the best and most authentic flavor, as artificial vanilla can sometimes impart a less desirable, chemical taste. It complements the blueberries and provides a classic, comforting aroma.
- Salt: A small dash of salt plays a vital role in balancing and enhancing all the flavors in the cake. It doesn’t make the cake salty but rather sharpens the sweetness and makes the other ingredients, especially the blueberries, shine even brighter. It’s a crucial component for a well-rounded flavor profile, so do not omit it.
- Fresh Blueberries: The undisputed star of the show! Fresh blueberries are highly recommended for their firm texture and minimal moisture release during baking, which helps maintain the cake’s perfect consistency. They offer delightful bursts of juicy flavor. For optimal distribution and to prevent sinking, aim for medium or small-sized blueberries. If using larger berries, be extra diligent with the flour coating step.
- Lemon Zest (Optional, but Highly Recommended): While entirely optional, a hint of lemon zest creates an incredible pairing with blueberries. The bright, citrusy aroma and subtle tang of lemon elevate the cake’s flavor profile, adding a refreshing counterpoint to the sweet berries. It cuts through the richness and adds a vibrant zing. If you’re a fan of lemon, I highly encourage you to include it – you won’t regret the extra layer of flavor!
Step-by-Step Guide: Crafting Your Blueberry Bundt Cake
Creating this delicious and beautiful Bundt cake is a straightforward process, even for beginner bakers. Follow these simple, detailed instructions for a perfect bake every time:
- Prepare Your Oven: Begin by preheating your oven to 350°F (175°C). It’s essential to ensure your oven is fully preheated before placing the cake inside. This consistent initial heat is crucial for activating the leavening agents quickly, which contributes to proper rising and even baking throughout the cake.
- Whip the Wet Ingredients: In a large mixing bowl, combine the room-temperature large eggs, pure vanilla extract, and granulated sugar. Using an electric whisk or a stand mixer fitted with the whisk attachment, beat these ingredients together on medium-high speed for a full 2-3 minutes. This step is critical: continue whisking until the mixture visibly doubles in volume, becomes pale in color, and develops a light, fluffy, and aerated texture. Incorporating sufficient air at this stage is essential for a light and tender cake.
- Incorporate Liquid Fats: Once your egg mixture is light and fluffy, reduce the mixer speed to low. Gradually add the room-temperature whole milk and flavorless oil to the whisked egg mixture. Continue to whisk for just another minute until all the wet ingredients are thoroughly combined and the mixture appears smooth and uniform. Be careful not to overmix at this stage, as excessive agitation can deflate the air you just whipped in.
- Fold in the Dry Ingredients: With the mixer still on low speed (or by hand with a spatula), gently add the all-purpose flour, baking powder, and a dash of salt to the wet mixture. Whisk for a couple of minutes, just until the dry ingredients are fully incorporated and no streaks of flour remain visible. It’s very important not to overmix the batter once the flour is added, as this can overdevelop the gluten, leading to a tough, dense cake. Once combined, turn off the mixer and allow the cake batter to rest for approximately 5 minutes. This brief resting period allows the flour to fully hydrate, which improves the cake’s texture, and gives the baking powder a head start.
- Prepare and Add Blueberries: To prevent the delicious blueberries from sinking to the bottom of the Bundt pan during baking, it’s a crucial step to coat them with flour. In a separate small bowl, gently toss the fresh (or frozen, unthawed) blueberries with 1-2 tablespoons of all-purpose flour until they are lightly but evenly dusted. If your blueberries are very dry, a light spray of non-stick baking spray (not just oil) before dusting can help the flour adhere better. Carefully fold about 90% of the floured blueberries into the prepared cake batter using a spatula. This ensures a good, even distribution throughout most of the cake.
- Prepare Pan & Fill: Generously spray every nook and cranny of your Bundt pan with a high-quality non-stick baking spray that contains flour (such as Baker’s Joy or a similar product). This step is paramount to prevent the cake from sticking to the intricate design of the pan. Ensure you cover all surfaces thoroughly. Carefully pour the prepared cake batter into the greased Bundt pan, distributing it evenly. Scatter the remaining 10% of the floured blueberries over the top of the batter for a beautiful presentation.
- Bake to Perfection: Place the filled Bundt pan on the middle rack of your preheated oven. Bake for approximately 50 minutes at 350°F (175°C). Baking times can vary slightly depending on your specific oven and the material of your Bundt pan, so it’s always wise to start checking for doneness around the 45-minute mark. Insert a long wooden skewer or toothpick into the thickest part of the cake (avoiding a blueberry); if it comes out clean or with a few moist crumbs attached (but no wet batter), your cake is done. Avoid overbaking, as this will result in a dry cake.
- Cool Completely: Once baked, remove the Bundt pan from the oven and allow the cake to cool in the pan on a wire rack for about 10-15 minutes. This initial cooling period is crucial for the cake to set and firm up before attempting to invert it. After this time, carefully place the wire rack over the Bundt pan and, holding both firmly, invert the cake onto the wire rack to cool completely at room temperature. This usually takes at least 1-2 hours. Slicing into a warm Bundt cake can cause it to crumble or appear gummy, so patience is key! Once fully cooled, transfer to a serving dish, dust with powdered sugar if desired, and enjoy the delicious fruits of your labor!
Expert Tips for a Flawless Blueberry Bundt Cake
Achieving Bundt cake perfection is within your reach with these helpful tips and tricks. These small details can make a big difference in the final outcome of your delicious cake:
- Always Preheat Your Oven Thoroughly: A properly preheated oven is non-negotiable for consistent baking. Placing your batter into an oven that hasn’t reached the target temperature can lead to an uneven rise, a dense texture, and longer baking times. Give your oven ample time to heat up fully – usually 15-20 minutes after it signals it’s ready – before you even think about putting the pan in.
- Control Your Blueberry Distribution: While a cake packed with blueberries sounds divine, too many can introduce excessive moisture, making the cake heavy or causing the berries to sink more easily. If you prefer a lighter fruit presence, consider reducing the quantity of blueberries slightly. Conversely, for an even berry distribution throughout the cake, try a layering technique: pour about one-third of the batter into the pan, scatter some floured blueberries, add another third of the batter, more blueberries, and then the remaining batter and blueberries.
- Choose the Right Blueberry Size: Opt for small to medium-sized blueberries for this recipe. Larger blueberries are denser and inherently more prone to sinking to the bottom of the pan, even when floured. Smaller berries tend to suspend more evenly throughout the cake, ensuring every slice gets a consistent amount of fruit.
- The Flour Coating Trick is Key: This is a crucial step for preventing sunken berries. Before adding your blueberries to the batter, gently toss them in 1-2 tablespoons of all-purpose flour. This creates a thin barrier that helps the berries suspend within the batter as it bakes. If your berries are freshly washed and still a bit damp, a quick spritz of non-stick baking spray can help the flour adhere more effectively, ensuring those berries stay where they belong.
- Master the Bundt Pan Preparation: To avoid the dreaded stuck cake – a common Bundt cake woe – generously spray every nook and cranny of your Bundt pan with a high-quality non-stick baking spray that contains flour (like Baker’s Joy or a similar product). Don’t just use plain oil spray; the flour content is vital for creating a non-stick barrier. Use a pastry brush or your fingers to ensure the spray gets into all the intricate designs and grooves of the pan for a clean release.
- Middle Rack for Even Baking: Always place your Bundt pan on the middle rack of the oven. This position ensures optimal heat circulation around the entire pan, leading to even baking and consistent browning on all sides of the cake. Baking too high or too low can result in uneven cooking and browning.
- Don’t Overbake: Overbaking is the quickest way to achieve a dry, crumbly Bundt cake, sacrificing its beautiful moist texture. Start checking for doneness around the 45-minute mark by inserting a wooden skewer or toothpick into the thickest part of the cake. If it comes out clean, or with just a few moist crumbs, the cake is ready. In my experience, this recipe typically bakes perfectly between 48-50 minutes. Trust the skewer test more than just the timer alone!
- Patience in Cooling: Allowing the cake to cool properly is just as important as baking it correctly. Let the cake cool in the pan on a wire rack for 10-15 minutes before attempting to invert it. This crucial step allows the cake’s delicate structure to stabilize and firm up. Then, fully cool the cake on a wire rack at room temperature before slicing and serving. Attempting to unmold or slice a warm Bundt cake prematurely can cause it to break, crumble, or have a gummy texture.
Frequently Asked Questions About Blueberry Bundt Cake
Yes, you absolutely can use frozen blueberries if fresh ones are not available! The key is to add them directly from the freezer without thawing. Thawing frozen berries will cause them to release significantly more moisture, which can make your cake soggy or alter its texture. When using frozen berries, consider reducing the quantity slightly from what the recipe calls for (e.g., 1.5 cups instead of 2), as they inherently contain more water. Be aware that frozen blueberries might “bleed” their color into the batter, potentially giving your cake a slightly bluish-purple hue, but rest assured, the flavor will still be incredibly delicious! Don’t forget to still toss them in flour.
This Bundt cake recipe is wonderfully adaptable to a variety of fruits, making it a truly versatile base! It serves as an excellent foundation, allowing you to easily swap blueberries for other berries like raspberries, blackberries, or even finely diced strawberries (though strawberries might release more moisture). For a delightful autumnal twist, you could also incorporate finely diced apples coated in a touch of cinnamon or even some chopped peaches. Feel free to experiment with your favorite seasonal fruits – just remember to account for their moisture content and always consider tossing them lightly in flour as you would with blueberries to prevent sinking.
For optimal distribution and to minimize sinking, always try to select small to medium-sized fresh blueberries. Their lighter weight allows them to suspend more effectively in the batter. Larger blueberries are denser and have a greater tendency to sink to the bottom of the pan, regardless of flour coating. As you might observe in some photos, even with careful preparation, very large berries can still migrate. If you don’t mind the berries congregating in certain areas, then larger ones are fine. Regardless of size, always taste a few berries before adding them to ensure they are sweet and ripe, not overly tart or mushy.
The most reliable method for checking doneness is the wooden skewer or toothpick test. Around the 45-minute mark, carefully insert a long wooden skewer into the thickest part of the cake (usually the center, avoiding any visible blueberries). If the skewer comes out clean, or with just a few moist crumbs attached, your cake is done. If it comes out with wet batter, continue baking in 5-minute increments, testing after each. Based on my experience, this cake often takes between 48-50 minutes. If the skewer comes out slightly wet but the top is beautifully golden, you can remove the cake, cover it loosely with aluminum foil, and let it rest for a few minutes. The residual heat will continue to cook it gently without drying it out.
To keep your Blueberry Bundt Cake fresh and delicious, store any leftovers in an airtight container at room temperature. If your kitchen is relatively cool (below 70°F/21°C), it will remain fresh and wonderfully moist for up to 3 days. However, if you live in a very warm or humid climate, it’s best to store the cake in an airtight container in the refrigerator to prevent spoilage and extend its freshness. If refrigerated, allow individual slices to come to room temperature or warm them slightly in the microwave for a few seconds before serving to restore their tender texture.
While you can technically swap the oil for an equal amount of melted butter, it’s important to note that this will alter the cake’s texture and flavor profile. Oil contributes to a distinctly moist and tender crumb that stays soft longer, as oil remains liquid at room temperature. Butter, on the other hand, solidifies once cooled, which can result in a slightly denser and firmer cake texture. While butter will impart a rich, traditional buttery flavor, for the specific “super moist” quality and light texture of this recipe, oil is highly recommended. If you do use butter, ensure it’s melted and cooled slightly before incorporating.
More Delightful Dessert Recipes to Explore
If you loved this Super Moist Blueberry Bundt Cake, you’re sure to find more favorites among my collection of delicious dessert recipes. Expand your baking adventures and discover new treats with these irresistible creations:
- Oatmeal Jam Cookies
- Chocolate Chip Banana Baked Oat Cups
- Raspberry Puff Pastry Tart
- Blueberry Breakfast Cake
- Pear Bundt Cake
I genuinely hope you find joy and satisfaction in every recipe I share with you, and this Super Moist Blueberry Bundt Cake is no exception. It’s a recipe designed to bring happiness to your table with minimal effort. Give it a try, savor its delightful flavors, and feel free to rate it and share your experience with your friends and family!
Your feedback is incredibly valuable and helps other home bakers discover wonderful recipes! If you bake this recipe and love it, please take a moment to leave a star rating and a comment below to share your thoughts and tips. For my very latest culinary creations, behind-the-scenes glimpses, and new recipes, be sure to follow **Cookin’ With Mima** on FACEBOOK | INSTAGRAM | PINTEREST. Happy baking!
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Super Moist Blueberry Bundt Cake
Ingredients
-
3 cups All-purpose flour - 5 whole large eggs
- 2 cups granulated cane sugar
- 1 cup canola or vegetable oil, (avocado or light tasting olive oil work as well)
- 2 tbsps. baking powder, packed
- 2 tbsps. vanilla extract
- ¼ tsp. salt
- 2 cups fresh blueberries, medium or small size
- 2 tbsps. flour, for dusting the blueberries
- 1 cup milk, whole
- ½ tsp. lemon zest, optional
- baking spray, not pam, actual baking spray with flour
Instructions
- Preheat oven to 350 F (175 C).
- Make your cake batter: Using an electrical whisk, whisk the eggs, vanilla extract and sugar for 2-3 minutes until the mixture doubles up and becomes light in color and fluffy.
- Wet ingredients: Add in the milk and oil and whisk again for another minute.
- Dry ingredients: Add in the flour, baking powder and dash of salt. Whisk for a couple minutes until well incorporated. Turn off the mixer and allow the cake batter to rest for about 5 minutes.
- Add blueberries: Coat the blueberries with some flour. If the blueberries are dry, spray a little with some baking spray and add in the flour. This helps them bond with the flour and prevents sinking. Fold in 90% of your blueberries into the cake batter.
- Add the batter to the Bundt pan: Spray the Bundt pan generously with baking spray (with flour) and pour in the batter. Top with the remainder of your blueberries.
- Bake: Place your Bundt pan in the oven on the middle rack at 350 F (175 C) degrees for 50 minutes. Typically, check the cake at around 45 minutes with a wooden skewer to ensure it’s cooked through. Some ovens vary.
- Allow to cool: Once the cake has cooled in the pan for 10-15 minutes, transfer to a serving dish to cool completely at room temperature before enjoying.
Video
Notes
- Ensure your oven is fully preheated before baking for an even rise.
- Choose small to medium blueberries only. Large blueberries are more likely to sink.
- Always toss your blueberries in 1-2 tbsps. of flour before adding them to the batter. This helps keep them from sinking.
- Alternatively, you can layer batter and blueberries to spread them out more evenly.
- Generously spray the Bundt pan with non-stick baking spray (with flour) to prevent sticking.
- Always place the pan on the middle rack in the oven for even baking.
- Test your Bundt cake with a wooden skewer at around 45 minutes. It should come out completely dry or with moist crumbs, not wet batter. Do not overbake.
- Allow the cake to cool at room temperature before serving for the best texture.
Nutrition
Carbohydrates: 64g |
Protein: 4g |
Fat: 1g |
Saturated Fat: 0.5g |
Polyunsaturated Fat: 0.2g |
Monounsaturated Fat: 0.2g |
Cholesterol: 4mg |
Sodium: 311mg |
Potassium: 91mg |
Fiber: 2g |
Sugar: 37g |
Vitamin A: 49IU |
Vitamin C: 3mg |
Calcium: 177mg |
Iron: 2mg
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