Blueberry Bundt Cake Recipes — Unfussy Bakes That Wow Guests

Big flavor, low fuss: simple batter, juicy bursts, and a glossy lemon glaze for crowd-pleasing brunches, birthdays, and weeknight treats.

Most cakes either taste great or look great. This one does both—without your kitchen looking like a frosting war zone. You get bakery-level drama from the pan shape, bright pops of blueberry in every slice, and a lemon glaze that instantly upgrades your feed. No fancy techniques, no pastry-school flexing, just smart moves that bring consistent results. If you can stir batter and not eat all the berries first, you’re already qualified.

Here’s the play: beat the butter properly, toss the berries so they don’t sink, and bake at a steady temp so the crumb stays tender. One pan, one glaze, huge payoff. You’ll slice into this and hear actual silence as people chew—then the inevitable “who made this?” Is that not the best metric?

The Secret Behind This Recipe

Great bundt cakes start with structure. You’ll cream butter and sugar until they’re light and fluffy, which traps air and sets you up for a tender crumb. Sour cream adds moisture and fat, so the cake stays rich without turning dense or greasy.

Blueberries love to sink, right? Toss them with a spoonful of flour, then layer them between portions of batter so they stay suspended. The batter should feel thick but spreadable—like soft-serve, not pancake mix.

Use lemon zest in the batter for bright flavor, then finish with a glossy lemon glaze that clings to the ridges. Let the cake rest in the pan for 10–15 minutes before you invert it—hot cake + rush job = heartbreak. FYI, a well-greased, floured bundt pan is non-negotiable. Don’t make “stuck cake” your brand.

What You’ll Need (Ingredients)

For the Cake

• Unsalted butter: 1 cup (226 g), softened
• Granulated sugar: 1 1/2 cups (300 g)
• Large eggs: 4, at room temperature
• Sour cream: 1 cup (240 g), at room temperature
• Milk: 1/4 cup (60 ml)
• Vanilla extract: 2 teaspoons
• Lemon zest: 1–2 teaspoons (about 1 lemon)
• All-purpose flour: 3 cups (360 g)
• Baking powder: 2 teaspoons
• Baking soda: 1/2 teaspoon
• Fine sea salt: 1/2 teaspoon
• Blueberries: 2 cups (300–320 g), fresh or frozen, rinsed and well dried
• Extra flour: 1 tablespoon, for tossing the blueberries
• Pan prep: Softened butter + flour or baking spray with flour

For the Lemon Glaze

• Powdered sugar: 1 1/2 cups (180 g), sifted
• Lemon juice: 3–4 tablespoons, fresh
• Milk or heavy cream: 1–2 tablespoons, as needed for consistency
• Fine lemon zest: 1/2 teaspoon, optional
• Pinch of salt: to balance sweetness

How to Make It – Instructions

1. Prep the pan and oven. Grease every nook of a 10–12 cup bundt pan and dust with flour. Tap out excess. Preheat to 350°F (175°C).
2. Whisk the dry ingredients. In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar. In a large bowl, beat butter and sugar on medium-high for 3–4 minutes until pale and fluffy. This step builds structure and tenderness—don’t rush it.
4. Add eggs. Beat in eggs one at a time, scraping down the bowl. Mix in vanilla and lemon zest.
5. Blend in sour cream and milk. Mix in sour cream until smooth, then stir in milk. The batter should look silky, not soupy.
6. Combine wet and dry. Add dry ingredients in two additions, mixing on low just until no streaks remain. Avoid overmixing; gluten is helpful, not bossy.
7. Toss blueberries. In a small bowl, gently toss blueberries with 1 tablespoon flour. This helps them grab onto the batter and stay put.
8. Layer the batter. Spoon half the batter into the pan. Scatter half the blueberries. Add remaining batter, then the rest of the blueberries. Smooth the top.
9. Bake. Bake at 350°F (175°C) for 55–65 minutes, until a skewer comes out clean or with a few moist crumbs. Rotate pan at the 40-minute mark if your oven has hot spots.
10. Cool and release. Let the cake rest in the pan for 10–15 minutes. Invert onto a wire rack and cool completely, about 1–1.5 hours.
11. Glaze. Whisk powdered sugar, lemon juice, a pinch of salt, and enough milk to make a pourable glaze that clings to a spoon. Drizzle over the cooled cake so it drips into the ridges. Let set for 20–30 minutes before slicing.

Storage Tips

• Room temperature: Keep covered at cool room temp for 2–3 days. The glaze acts like a moisture shield.
• Refrigerator: If it’s hot or humid, refrigerate well-wrapped for up to 5 days. Bring slices to room temp for the best texture.
• Freezer: Freeze slices tightly wrapped for up to 2 months. Thaw overnight in the fridge, then warm for 10–15 seconds in the microwave.
• Glaze strategy: If you plan to freeze the whole cake, glaze after thawing for a fresh, glossy finish.

What’s Great About This

• Bakery look, weekday effort: The bundt pan does the styling for you.
• Tender crumb, juicy bursts: Sour cream keeps it plush; blueberries pop in every slice.
• Lemon brightens everything: Zest in the batter, zingy glaze on top—no bland sweetness here.
• Reliable rise: Proper creaming and balanced leaveners mean no gummy stripes or sad collapse.
• Flexible berries: Fresh or frozen both work, so you’re not hostage to the season.
• Feeds a crowd: One cake, 12–16 slices. Brunch, potluck, random Tuesday—handled.

Avoid These Mistakes

• Skipping pan prep: Bundt pans have curves; butter and flour all of them. Baking spray with flour is your friend.
• Cold ingredients: Cold butter and eggs don’t cream properly. Room temp = smooth batter and better rise.
• Overmixing: Mix just until combined after adding flour. Overmixing makes a tough crumb.
• Wet berries: Damp blueberries bleed and sink. Dry them well and toss with flour.
• Impatience: Inverting too soon breaks the cake. Wait 10–15 minutes before flipping.
• Wrong oven temp: Too hot scorches; too cool dries out. Use an oven thermometer, IMO.
• Measuring by vibes: Spoon and level flour, or weigh it. Your bundt isn’t a guessing game.
• Glazing a warm cake: Warm cake melts the glaze into sticky puddles. Cool fully first.

Alternatives

• Lemon-Blueberry Upgrade: Add 1 extra teaspoon zest and swap vanilla for 1 teaspoon lemon extract for a citrus-forward profile.
• Almond Vibes: Use 1 teaspoon almond extract and sprinkle toasted sliced almonds over the glaze.
• Streusel Swirl: Mix 1/3 cup brown sugar, 1 teaspoon cinnamon, and 2 tablespoons melted butter. Swirl through the middle layer.
• Dairy-Free: Swap butter for 3/4 cup neutral oil and sour cream for plain plant yogurt. Texture stays plush.
• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum. Expect a slightly more delicate crumb.
• Mini Bundts or Muffins: Bake in mini bundt pans for 18–22 minutes or muffin tins for 20–24 minutes. Check early.
• Cream Cheese Glaze: Beat 3 oz cream cheese, 1 cup powdered sugar, and 2–3 tbsp milk. Thick, tangy, low-key irresistible.
• Jam Ripple: Dollop 1/3 cup blueberry jam in the middle layer and gently swirl for ribbons of flavor.

FAQ

Can I use frozen blueberries?

Yes. Use them straight from the freezer, toss with flour, and add them last. Don’t thaw or you’ll get purple batter and sinking berries.

What size bundt pan should I use?

A 10–12 cup bundt pan works best. If yours is smaller, hold back 1–1 1/2 cups batter and bake a couple of muffins on the side.

How do I prevent blueberries from sinking?

Dry the berries, toss with 1 tablespoon flour, and layer them between portions of batter instead of dumping them all on top.

Can I make this ahead?

Absolutely. Bake the cake, cool, and wrap tightly. Glaze the day you serve for the freshest look. It keeps well for 2–3 days at room temp.

My cake stuck—what now?

Let it cool a bit longer, then tap the pan and run a thin offset spatula around the center tube. If needed, steam the outside with a warm towel for a minute to loosen.

Can I reduce the sugar?

You can drop it to 1 1/4 cups, but expect a slightly less tender crumb. Balance by keeping the glaze as written.

Can I use oil instead of butter?

Yes. Use 3/4 cup neutral oil. The cake will be extra moist but loses a bit of the classic buttery flavor.

Do I need to sift powdered sugar for the glaze?

Sift it for the smoothest finish. If you skip, whisk longer and strain once for a lump-free glaze.

What’s the ideal bake time?

Plan on 55–65 minutes at 350°F (175°C). Start checking at 50 minutes. The skewer should come out clean or with moist crumbs, not wet batter.

How do I get a white, opaque glaze?

Use less lemon juice and more milk or cream, and whisk until thick but pourable. It will set opaque and cling to those bundt ridges.

Wrapping Up

This bundt hits the sweet spot: simple steps, consistent results, and a showstopper finish. You’ll get a tender crumb, big blueberry moments, and a lemon glaze that makes every slice look intentional. Bring it to brunch, birthdays, or that meeting you forgot to RSVP for—no one’s mad at cake. Keep these tweaks handy, and you’ll turn out repeat-worthy results every time. Bake it once, and you’ll wonder why you ever fussed with layer cakes in the first place.