The Best Blueberry Bundt Cake

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The Best Blueberry Bundt Cake Moist, tender, and bursting with juicy blueberries in every single slice — a beautifully fragrant, lemon-kissed bundt cake with a soft, buttery crumb and a stunning vanilla glaze that drips down every ridge and curve. An effortlessly impressive cake that tastes as extraordinary as it looks.

INGREDIENTS

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1 cup unsalted butter, softened
• 1.75 cups granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1.5 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 cup sour cream, room temperature
• 0.25 cups whole milk, room temperature
• 2.5 cups fresh or frozen blueberries
• 2 tablespoons all-purpose flour (for tossing blueberries)
• 1.5 cups powdered sugar (for glaze)
• 3 tablespoons whole milk or fresh lemon juice (for glaze)
• 0.5 teaspoons vanilla extract (for glaze)
• pinch of salt (for glaze)

STEPS

1. Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 10 or 12-cup bundt pan very generously with softened butter, making sure to get into every ridge and crevice. Dust lightly with flour and tap out the excess. Thorough greasing is the most critical step for a bundt cake — any ungreased spot will cause the cake to stick and tear on removal.
2. Toss the blueberries: In a small bowl, toss the blueberries with 2 tablespoons of flour until lightly and evenly coated. This prevents them from sinking to the bottom of the cake during baking and distributes them beautifully throughout every slice.
3. Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
4. Cream butter and sugar: Beat the softened butter and granulated sugar together on medium-high speed for 4–5 minutes until very pale, light, and fluffy. Scrape down the sides frequently. Proper creaming gives the cake its fine, tender crumb.
5. Add eggs and flavorings: Add the eggs one at a time, beating well after each addition. Add the vanilla extract, lemon zest, and fresh lemon juice and mix until combined.
6. Add sour cream and dry ingredients: In a small bowl, stir together the sour cream and whole milk. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix on low after each addition until just combined — do not overmix. The batter will be thick.
7. Fold in the blueberries: Gently fold the flour-coated blueberries into the batter with a rubber spatula using just a few wide, sweeping strokes. Do not overfold — keep the batter light and the blueberries as intact as possible.
8. Bake: Spoon the batter into the prepared bundt pan and spread into an even layer, smoothing the top flat. Bake at 350°F for 55–65 minutes until the top is deep golden brown, the cake has pulled away slightly from the sides of the pan, and a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs. If the top browns too quickly tent loosely with foil after 40 minutes.
9. Cool in the pan: Let the cake cool in the pan on a wire rack for exactly 15 minutes — no more, no less. Too short and the cake is too fragile to release. Too long and condensation causes it to stick. Run a thin flexible spatula gently around the edges and center tube, then invert confidently onto the rack and let cool completely.
10. Make the glaze: Whisk together the powdered sugar, milk or lemon juice, vanilla extract, and pinch of salt until completely smooth and pourable. It should be thick enough to coat the back of a spoon but thin enough to drip and flow naturally down the ridges of the bundt.
11. Glaze and serve: Pour the glaze slowly and generously over the completely cooled cake, letting it drip naturally down every ridge and pool around the base. Let set for 15 minutes before slicing.

NOTES Tips: Greasing the bundt pan extremely generously — into every single ridge — is the most important step. A stuck bundt cake is devastating and entirely preventable. Use softened butter spread with a pastry brush or paper towel to ensure full coverage and dust with flour immediately after. Tossing the blueberries in flour before folding them in is essential — without it they will all sink to the top of the pan which becomes the bottom of the cake once inverted. Fresh blueberries give the cleanest, most vibrant result but frozen work perfectly well — do not thaw frozen berries before using or they will bleed into the batter. Sour cream is the key to an extraordinarily moist, tender crumb that stays fresh for days — do not substitute. The 15-minute cooling window in the pan is not a suggestion — it is the precise amount of time needed for the cake to firm up enough to release cleanly. This cake keeps beautifully covered at room temperature for up to 3 days or refrigerated for up to 5 days.