Blueberry Bundt Cake
This tender blueberry bundt cake is bursting with juicy blueberries and has a decadent streusel hidden inside. It is easy to make always super moist too!
Make it a brunch to remember with mimosas, raspberry muffins, and French toast muffins, too.
This blueberry bundt cake is everything I want in a breakfast treat. It has fresh, juicy berries, so it's obviously good for you, right?! Just like my cinnamon coffee cake and my peach coffee cake it has a delectable streusel that melts in your mouth. Then, it's topped with a sweet glaze.
It is perfect for dessert or even as a coffee cake breakfast or holiday brunch. There's just something awesome about starting off your day with a nice cup of coffee and a sweet treat. If there is one thing that gets me out of bed in the morning, it is cake!
Why I Love This Recipe
- Super Moist: The sour cream makes this cake stay moist for days!
- Light and Airy: Bundt cakes have a bad reputation for being dense. This is light with a fine crumb.
- Secret Streusel: A buttery brown sugar layer is hiding inside!
Ingredient Notes and Shopping Tips
- Unsalted Butter: Using unsalted butter allows us to control the amount of salt. You can also use salted butter and leave out the added salt.
- For the cake, Use softened butter to help everything mix smoothly. However, for the streusel, use cold butter.
- Sour Cream: Sour cream makes this super moist! If you don't have any on hand, you can also use an equal amount of Greek Yogurt.
- Baking Soda/Soda: Replace every 6 months as it loses effectiveness over time.
- Blueberries: Use small or medium berries, as larger ones are more likely to sink. Look for plump, dark blue berries that don't have liquid pooling in the container.
- Flour: Measure your flour by spooning it into your measuring cup and leveling it with a knife. Don't scoop using your measuring cup, or you'll use too much, leading to a dry, dense cake.
- Cake Flour: Cake flour is finer and has less protein. It has around 8% protein compared to the 11% found in all-purpose flour. This helps it absorb more liquid leading to a light and fluffy cake.
- Make your own: For each cup of flour remove two tablespoons of flour and replace with 2 tablespoons of cornstarch. The cornstarch helps prevent some gluten formation, mimicking the properties of cake flour.
How To Make Blueberry Coffee Cake
- Dry Ingredients: Combine all dry ingredients in a bowl.
- Cream Butter: Cream butter and sugar. Add in eggs and vanilla.
- Remaining Ingredients: Gradually add in dry ingredients. Then, fold in blueberries.
- Bake Cake: Pour half of batter into pan. Top with prepared streusel. Top with remaining batter. Bake until a tooth pick inserted in the center comes out clean.
- Glaze: Combine milk and powdered sugar. Drizzle over cooled cake.
❓FAQs❓
How Can I Tell When It's Done?
Insert a skewer into the middle of the cake. When it comes out with just a few moist crumbs or clean, the cake is done.
Can I Use Frozen Blueberries?
Yes! Be sure to use them frozen, NOT thawed. This will prevent their color from bleeding through the cake.
️Krystle's Tips️
- Perfect Release: To prevent sticking, spray your bundt pan with nonstick spray. I like PAM baking, which also includes flour.
- Use Room Temperature Ingredients: This helps everything incorporate smoothly.
- Don't Overmix: This can overdevelop the gluten, leading to a tough, dense cake.
- Cool for at least 15-20 minutes before removing from the pan.
Prevent Blueberries From Sinking
Toss with 1-2 tablespoons of flour.
📖 Recipe
Moist Blueberry Bundt Cake
Tender cake bursting with juicy blueberries and a decadent streusel. This breakfast treat is sure to bring everyone running to the table!
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Servings: 12 People
Calories: 473kcal
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Ingredients
For the Cake
- 1 ½ Sticks Unsalted Butter Softened
- 1 ½ Cups White Sugar
- 3 Eggs
- 1 ½ teaspoons Vanilla Extract
- 1 ¼ Cups Sour Cream
- 2 ½ Cups Cake Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 Cups Blueberries
For the Streusel
- ¼ Cup Brown Sugar
- ½ Cup Flour
- 1 ½ teaspoons Cinnamon
- ¼ teaspoon Salt
- 3 tablespoons Butter Cubed
For the Glaze
- 1 Cup Powdered Sugar
- 2 tablespoons Whole Milk
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Instructions
For the Cake
- Preheat oven to 350 degrees F. Spray a bundt pan with non stick baking spray. Set aside.
- In a large bowl, cream butter and sugar. Add eggs one at a time, sour cream, and vanilla.
- In a medium bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add flour mixture to batter a little at a time until just combined. Do not over mix.
- Fold in blueberries.
- Pour half of batter into prepared pan.
For the Streusel Layer
- In a small bowl, combine brown sugar, cinnamon, flour, salt, and butter until mixture resembles coarse crumbs.
- Sprinkle over batter, and top with remaining batter. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
For the Glaze
- In a medium bowl,combine milk and powdered sugar. Drizzle over cake.
Notes
Ingredient Notes
-
- Unsalted Butter: Using unsalted butter allows us to control the amount of salt. You can also use salted butter and leave out the added salt.
-
- Sour Cream: If you don't have any on hand, you can also use an equal amount of Greek Yogurt.
- Baking Soda/Soda: Replace every 6 months as it loses effectiveness over time.
- Blueberries: Use small or medium berries, as larger ones are more likely to sink. Look for plump, dark blue berries that don't have liquid pooling in the container.
- Flour: Measure your flour by spooning it into your measuring cup and leveling it with a knife. Don't scoop using your measuring cup, or you'll use too much, leading to a dry, dense cake.
- Cake Flour: Don't have any on hand? You can make your own. For each cup of flour remove two tablespoons of flour and replace with 2 tablespoons of cornstarch.
- Perfect Release: To prevent sticking, spray your bundt pan with nonstick spray. I like PAM baking, which also includes flour.
- Prevent Blueberries From Sinking: Toss with 1-2 tablespoons of flour.
- Use Room Temperature Ingredients: This helps everything incorporate smoothly.
- Don't Overmix: This can overdevelop the gluten, leading to a tough, dense cake.
- Cool for at least 15-20 minutes before removing from the pan.
Nutrition
Calories: 473kcal | Carbohydrates: 67g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 208mg | Potassium: 180mg | Fiber: 1g | Sugar: 43g | Vitamin A: 660IU | Vitamin C: 2.6mg | Calcium: 80mg | Iron: 0.9mg
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Blueberry bundt cake is delicious I have tried it. I am going to keep it my kitchen menu for long time.
There is nothing better like a breakfast with a cup of coffee and a homemade spongy cake. This recipe is simply delicious and comforting. Thanks for another great recipe!
I made the blueberry bundt cake, and it was absolutely delicious! Moist and packed with blueberries. It's definitely a new favorite!
This worked exactly as written, thanks!
My guests loved this bundt cake. I will definitely make again!
Made this yesterday and it's gone today. Lovely tender and moist cake. Because I like lemon, I added some finely grated lemon zest in with the blueberries and made a lemon gaze, but the cake is beautiful and easy. Something about using the bundt pan always impresses the family!
PS used frozen "wild" blueberries with no problems. Just a little longer baking time.
Lemon sounds like an amazing addition, thanks for sharing your suggestion and review Dawn!