Why You’ll Love Super Moist Blueberry Bundt Cake Recipe
This blueberry bundt cake is incredibly moist thanks to the oil and milk in the batter. The fresh blueberries add sweet, juicy bursts throughout the cake, while the vanilla and optional lemon zest give it a bright, bakery-style flavor.
It is also easy to make, beautiful to serve, and perfect for feeding a crowd. Since it is baked in a bundt pan, the cake looks impressive without needing complicated decorating.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Large eggs
- Granulated cane sugar
- Canola oil, vegetable oil, avocado oil, or light-tasting olive oil
- Baking powder
- Vanilla extract
- Salt
- Fresh blueberries
- Extra flour, for dusting the blueberries
- Whole milk
- Lemon zest, optional
- Baking spray
Directions
Preheat the oven to 350°F.
Using an electric whisk, beat the eggs, vanilla extract, and sugar for 2 to 3 minutes, until the mixture becomes fluffy, pale, and doubled in volume.
Add the milk and oil, then whisk again for about 1 minute until combined.
Add the flour, baking powder, and salt. Whisk for a couple of minutes until the batter is smooth and fully incorporated. Turn off the mixer and let the batter rest for about 5 minutes.
Coat the blueberries with flour. If the blueberries are dry, lightly spray them with baking spray before tossing them with flour to help the coating stick. Gently fold about 90% of the blueberries into the cake batter.
Spray a bundt pan well with baking spray. Pour the batter into the prepared pan, then top with the remaining blueberries.
Bake on the middle rack for about 50 minutes. Start checking around 45 minutes by inserting a wooden skewer into the cake. If it comes out clean or with a few moist crumbs, the cake is done.
Allow the cake to cool before transferring it to a serving dish. Slice and enjoy.
Servings and timing
This recipe makes 12 servings.
Prep time: 5 minutes
Cook time: 50 minutes
Total time: 55 minutes
Variations
Add lemon zest for a brighter citrus flavor that pairs beautifully with the blueberries.
Use a simple vanilla glaze or lemon glaze over the cooled cake for extra sweetness.
Swap some of the blueberries for raspberries or blackberries for a mixed berry bundt cake.
Add a little cinnamon to the batter for a warmer flavor.
Use light-tasting olive oil or avocado oil instead of canola oil for a slightly different richness.
Storage/Reheating
Store the blueberry bundt cake covered at room temperature for up to 2 days.
For longer storage, keep it in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap individual slices or the whole cooled cake tightly and freeze for up to 2 months. Thaw at room temperature before serving.
To reheat, warm individual slices in the microwave for about 10 to 15 seconds, just until soft.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries can be used. Do not thaw them first, and toss them with flour before folding them into the batter.
Why do I need to coat the blueberries with flour?
Coating the blueberries with flour helps keep them from sinking to the bottom of the cake while baking.
Can I make this cake without lemon zest?
Yes, the lemon zest is optional. The cake will still taste delicious with just vanilla and blueberries.
What kind of oil works best?
Canola oil or vegetable oil works well because they have a neutral flavor. Avocado oil or light-tasting olive oil can also be used.
Can I add a glaze?
Yes, a vanilla glaze or lemon glaze would be perfect on this blueberry bundt cake.
How do I know when the cake is done?
Insert a wooden skewer into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
Why should the batter rest before baking?
Letting the batter rest for a few minutes helps the ingredients settle and can improve the final texture of the cake.
Can I use a regular cake pan instead of a bundt pan?
A bundt pan is best for this recipe, but you can use other pans if needed. Baking time may change depending on the size and shape of the pan.
How do I keep the cake from sticking to the bundt pan?
Use baking spray generously, making sure to coat all the curves and edges of the bundt pan before adding the batter.
Can I make this cake ahead of time?
Yes, this cake can be made a day ahead. Store it covered at room temperature or in the refrigerator until ready to serve.
Conclusion
This Super Moist Blueberry Bundt Cake is a simple, crowd-pleasing dessert with a soft crumb, sweet vanilla flavor, and plenty of juicy blueberries. It is easy enough for everyday baking but pretty enough for gatherings, brunches, and special occasions.
Super Moist Blueberry Bundt Cake
A soft and fluffy blueberry Bundt cake bursting with juicy berries and a hint of vanilla. Perfectly moist and lightly sweet, ideal for gatherings or dessert.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups all purpose flour
- 5 whole eggs (large)
- 2 cups granulated cane sugar
- 1 cup canola or vegetable oil
- 2 tbsp baking powder
- 2 tbsp vanilla extract
- 1/4 tsp salt
- 2 cups fresh blueberries
- 2 tbsp flour (for dusting the blueberries)
- 1 cup whole milk
- 1/2 tsp lemon zest (optional)
- baking spray
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk the eggs, vanilla extract, and sugar using an electric mixer for 2–3 minutes until light, fluffy, and doubled in volume.
- Add the milk and oil, then whisk for another minute until combined.
- Add the flour, baking powder, and salt. Mix until fully incorporated, then let the batter rest for 5 minutes.
- Lightly coat the blueberries with flour. Fold in about 90% of the blueberries into the batter.
- Grease a Bundt pan with baking spray. Pour the batter into the pan and sprinkle the remaining blueberries on top.
- Bake on the middle rack for about 50 minutes, checking at 45 minutes with a skewer to ensure doneness.
- Allow the cake to cool before removing from the pan. Transfer to a serving dish and serve.
Notes
- Dusting blueberries with flour helps prevent them from sinking.
- Use room temperature eggs for better volume and texture.
- You can substitute blueberries with raspberries or mixed berries.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Optional glaze or powdered sugar can be added before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg
