Blueberry Buttermilk Bundt Cake

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4.71 from 24 votes

Buttermilk Bundt Cake studded with Fresh Blueberries and drizzled with a light vanilla bean glaze.

Prep Time15

Cook Time50

Total Time1 5

Course: Desserts

Cuisine: American

Servings: people

Calories: 433kcal

Author: Cheryl Bennett

Ingredients

For the Cake

2 sticks unsalted butter room temp (1 cup) + 2TB for buttering pan
2 cups blueberries dusted with flour & set aside
2 cups sugar
13 oz. cake flour about 3 cups + a few TB for flouring pan
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt fine sea salt is preferable, I used kosher because it's what I had
1 1/2 teaspoons vanilla
4 eggs large, room temp
1 cup buttermilk room temp

For the Glaze

2 cups powdered sugar
1 tsp vanilla
3 tbsp milk

Instructions

Make the Cake

Preheat oven to 350°F (177°C)
Butter and flour a 12 cup Bundt pan, being careful to cover every crease!
In a medium bowl: whisk flour, salt, baking powder and baking soda until combined and set aside.
In the bowl of a stand mixer, with the paddle attachment (or a medium bowl with hand mixer): Cream butter and sugar until light and fluffy (4-5 minutes), add eggs one at a time until fully incorporated, scraping down the bowl between additions. Add in vanilla, mix for about 30 seconds just to combine everything. Scrape down bowl again.
Add in half the flour mixture, mix until just combined. Followed by half of the buttermilk. Scrape down bowl again and add the rest of the flour mixture. Mix until just combined, followed by the last of the buttermilk. Mix until just combined.
Pour 3/4 of the mixture into the bundt pan, sprinkle blueberries on top of batter, then pour the remaining batter on top of the blueberries so they are covered.
Bake for 45-55 minutes, or until a tester comes out clean. Baking time will vary depending on your oven.
At the 45 minute mark, take a peek in the oven and if the cake is golden and has pulled away from the sides of the pan a bit, test it.
When a tester comes out clean, remove from oven and let the cake cool for 10 - 15 minutes in the pan before turning it out onto a cooling rack to cool completely.

Make the Glaze

In a small bowl: combine powdered sugar, milk and vanilla. Stir until smooth & glossy. Drizzle over completely cooled cake.

Notes

The easiest way to glaze the cake without it getting all over the counter is to set a cooling rack inside of a sheet pan (cookie sheet) and drizzle glaze. The sheet pan will catch the drips and the counters will stay clean!
- If you do not plan on serving the cake within a day or two, wrap it tightly in plastic wrap while it is just the slightest bit warm and place it in the freezer.

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