Blueberry Bundt Cake with Vanilla Glaze

This blueberry Bundt cake has a tender, moist crumb thanks to buttermilk and cake flour. It’s packed with juicy blueberries and finished with a simple vanilla glaze that complements the fresh blueberry flavor. This is the kind of cake I serve guests. It’s easy, delicious and not at all fussy.

You may also be interested in my chocolate Bundt and my Irish cream Bundt cake recipes. For ease of browsing, you can find all of my cake recipes in one place.

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Before Baking

• The absolute BEST piece of advice I can give is this — make sure that every little crevice in your pan is buttered before flouring and then check that every surface is coated in flour before adding the cake batter. I like to use my small strainer for dusting the hard to reach places, especially the middle tube. If you’ve missed some spots, your cake may stick to the pan and may not come out cleanly.
• Bring ingredients to room temperature — Room temperature ingredients will blend more easily. Adding cold ingredients to softened butter can cause the butter to clump up.
• Keep the blueberries from sinking — Instead of coating the blueberries in flour, spread a layer of plain batter into the bottom of the Bundt pan first. This creates a cushion that helps keep the berries evenly distributed throughout the cake. I use this same technique in my Blueberry Cream Cheese Pound Cake as well.

Ingredients

• Cake flour – Flour gives the cake it’s structure. Cake flour has a lower protein level than all-purpose, yielding a finer, more delicate crumb (or texture). Weighing your flour is the most accurate way to measure. I highly recommend using a scale to measure flour. 
• Buttermilk – Buttermilk adds moisture and acidity to the batter, which helps create a soft, tender crumb. It also adds a subtle tang that balances the sweetness of the blueberries and vanilla glaze.
• Vanilla – Vanilla extract gives baked goods that familiar flavor we all love.
  • Substitution: Vanilla bean paste is really nice here in place of extract. It’s an upgrade, but I think it’s worth it if you have some in the pantry.
• Sugar – Granulated white sugar provides just a touch of sweetness. These glass canisters make it easy to see what you have.
• Blueberries – Look for smaller blueberries. I have found that the larger berries tend to sink more than the smaller berries. You also get more blueberries per cup if they are smaller.
  • Substitution: You can swap out fresh blueberries for frozen.
• Eggs – Eggs provide moisture and structure to the batter.
• Butter – Use unsalted butter so you can control the amount of salt in your baked goods.
• Baking powder, baking soda, and salt – Baking powder gives the cake a bit of lift. Baking soda reacts with the acid in the buttermilk to give the cake a fluffy interior.

How to Make Blueberry Bundt Cake

Here’s a quick summary of how to make this blueberry buttermilk Bundt. Please see the recipe card at the bottom of this post for the full recipe. 

1. Prep – Preheat oven to 350°F / 180°C. Butter and flour a standard 12 cup Bundt pan. This is important, take your time making sure you get into each and every crevice.
2. Mix – Whisk dry ingredients in one bowl, combine wet ingredients in a separate bowl. Then combine with the buttermilk. Do not be tempted to overmix your batter – this will make your cake tough.
3. Fill – Scoop a quarter to a third of the batter into the pan, then gently fold blueberries into remaining batter. Add batter to cake pan, smooth the top and bake.
4. Cool – Let the cake cool in the pan for 10 -15 minutes, then gently unmold and let the cake cool completely before glazing.

Tips for Success

• Let the cake cool before removing it from the pan — Let the cake cool in the pan for 10 – 15 minutes. As the cake cools, you’ll notice it start to pull away from the sides of the Bundt pan. That is a visual clue that it is safe to flip the cake over and unmold it. If you’ve properly buttered and floured the pan, it will slide right out. If it sticks a little, give it a few taps, or gently jiggle it to help it release.
• Don’t overbake the cake — Start checking a few minutes before the suggested baking time; the cake is done when a skewer comes out with a few moist crumbs.
• Let the cake cool before glazing — If the cake is too warm, the glaze will melt and run off the cake.

Variations and Substitutions

• Lemon glaze: I’ve made this blueberry Bundt cake at least a dozen times, and both lemon and vanilla glazes work well with the blueberries. The lemon glaze is lighter and brighter, and a much thinner glaze.
• Thicker glaze: If you prefer a more substantial glaze, use the vanilla glaze and add a few ounces of cream cheese for extra body. (Think Nothing Bundt Cakes frosting.)
• Gluten-free – My cousin regularly makes this cake with President’s Choice Gluten Free All Purpose Flour, and it works well as a substitute in this Bundt cake recipe. 
• Frozen blueberries – Swap fresh blueberries for frozen. Don’t thaw first, just toss them in.

Blueberry Bundt Cake FAQ’s

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Originally published July 2016, most recent update 8/21/26.