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Super Moist Blueberry Bundt Cake

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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.

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

  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. Add the milk and oil, then whisk for another minute until combined.
  4. Add the flour, baking powder, and salt. Mix until fully incorporated, then let the batter rest for 5 minutes.
  5. Lightly coat the blueberries with flour. Fold in about 90% of the blueberries into the batter.
  6. Grease a Bundt pan with baking spray. Pour the batter into the pan and sprinkle the remaining blueberries on top.
  7. Bake on the middle rack for about 50 minutes, checking at 45 minutes with a skewer to ensure doneness.
  8. 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

Find it online: https://yumfamilyrecipes.com/super-moist-blueberry-bundt-cake/