Blueberry buttermilk Bundt cake

4.75 from 28 votes

Blueberry Bundt cake with vanilla glaze is a simple crowd-pleasing dessert for any occasion.

Prep Time15

Cook Time55

Total Time1 5

Course: Cake recipes

Cuisine: American

Servings: people

Calories: 434kcal

Author: Cheryl Bennett

16 tablespoons unsalted butter softened to room temperature, plus an extra 2 tablespoons for buttering the pan / 226g
2 cups blueberries 320g
2 cups sugar 400g
3 cups cake flour 360g / Plus a few tablespoons for flouring pan
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt fine sea salt is preferable
1 ½ teaspoons vanilla extract
4 large eggs room temperature
1 cup buttermilk 250mL / room temperature

Preheat oven to 350°F (180°C).
Butter and flour a 12 cup Bundt pan, taking care 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, then 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.
Add ¼ - ⅓ of the batter to the Bundt pan, then gently fold blueberries into remaining batter. Pour the remaining batter into the pan, then lightly smooth the top with a rubber spatula.
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 - if the cake is golden and has pulled away from the sides of the pan a bit, test it for doneness.
When a tester comes out clean, remove the cake from the oven, and let the cake cool for 10 - 15 minutes in the pan before turning it out onto a cooling rack to cool completely before glazing.

In a small bowl, combine powdered sugar, milk and vanilla. Stir until smooth & glossy. Drizzle over completely cooled cake. *See notes for variations.

To substitute all-purpose flour for cake flour in this recipe: Measure 3 cups of all purpose flour (360g), then remove 6 tablespoons (45g) of the flour, and add 6 tablespoons of cornstarch (45g) to the flour and whisk to combine.
To use frozen blueberries: Gently fold frozen blueberries into the batter. Do not overmix, this can cause the berries to break and discolor the cake.
For a more pronounced vanilla flavor and pretty flecks in the glaze, swap the extract for 1 teaspoon vanilla bean paste.
For glaze: To make the vanilla glaze a little thicker, add in 2 ounces (55g) of cream cheese.
To make a lemon glaze, replace milk with fresh lemon juice, and vanilla with lemon zest.
To glaze the cake: The easiest way to minimize mess when glazing the cake is to place the cooling rack inside of a baking sheet, then drizzle the glaze over the cake. The excess will drip into the sheet pan instead of your kitchen counter.
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.