My Blueberry Bundt Cake is full of blueberry flavor in both the cake and the glaze. A concentrated blueberry reduction gives the batter a fresh, vibrant taste while freeze-dried blueberries add deep color and intensity to the glaze.
This bundt cake is always a crowd-pleaser — and the pan’s shape makes it look elegant with very little extra effort.
Why you’ll love this Blueberry Bundt Cake:
- Double the blueberry flavor – The cake uses a blueberry reduction for baked-in flavor, and the glaze is boosted with freeze-dried berries for an extra punch.
- Tender & moist – The texture is plush and soft, with a slightly crisp outer crust. The cake base is similar to reader-favorite bundt recipes that produce consistently tender results.
- Beautiful with minimal effort – A bundt pan does most of the decorating for you; finish with the glaze and it’s ready for serving.
Ingredient overview:
The full recipe with exact measurements and directions is in the recipe card below.
- Blueberries – Use fresh blueberries for the reduction. Frozen berries would need to be thawed and strained, which can change the water content.
- Freeze-dried blueberries – These provide concentrated flavor and vibrant color for the glaze.
- Butter – Salted or unsalted both work; I prefer salted for flavor.
- Vegetable oil – A small amount helps keep the cake extra tender.
- Eggs – Use large eggs at room temperature.
- Milk – 2% milk works well here.
- Sour cream – Full-fat, at room temperature, gives the best texture.
- All-purpose flour – Spoon and level into the measuring cup or use a scale to avoid adding too much flour and drying the cake.
Recipe substitutions & variations:
Sour cream: Full-fat plain yogurt can be substituted in a pinch, but sour cream yields the best texture.
Other fruits: Substituting different fruits is unpredictable because water and sugar content vary by fruit. This recipe is tuned for blueberries.
Fresh blueberries in the batter: I haven’t tested adding fresh berries directly to the batter. The batter is fairly thick and may hold them in place, but results may vary.
How to make this Blueberry Bundt Cake:
Step 1: Make the blueberry reduction. Puree fresh blueberries and press the puree through a sieve to remove seeds and skins. Simmer the strained juice until it reduces to a thick paste — this concentrated reduction is what flavors the cake.
Step 2: Start the cake batter. Cream together butter, a little vegetable oil, and the sugars until light. This combination yields a tender crumb while still providing structure.
Step 3: Finish the batter. Beat in eggs, vanilla, water, and sour cream. The batter may look slightly separated at this stage — that’s normal. Whisk the cooled blueberry reduction into the milk, add the dry ingredients, then add the blueberry milk and mix until just combined.
Step 4: Bake. Bake in a prepared 10-cup bundt pan at 325°F for about an hour. A skewer inserted into the center should come out with moist crumbs but not raw batter. Let the cake rest in the pan for 10 minutes, then loosen the edges and invert onto a cooling rack to finish cooling.
Step 5: Make the glaze & glaze the cake. Whisk powdered sugar, freeze-dried blueberry powder (from ground freeze-dried berries), blueberry jam, water, and vanilla until smooth. Pour the glaze over the cake while it’s still slightly warm (about 30 minutes after removing from the pan) for a glossy finish.
Be warned: you may hesitate to slice it because it’s so pretty.
Serving & storing:
Allow the glaze to set for 10–20 minutes before slicing. Drizzle any extra glaze over individual slices. Store leftover cake tightly covered or in an airtight container in the refrigerator for 3–4 days (it stays moist well in the fridge) or at room temperature for 2–3 days.
Expert baking tips:
Use an oven thermometer – Many ovens run hot or cold. An oven thermometer helps ensure accurate baking temperature for consistent results.
Use a kitchen scale – Weighing ingredients is the most reliable way to get consistent results; measuring by volume can vary widely.
Freezing – Wrap slices in parchment and plastic wrap, or wrap the whole cake in plastic and foil. Freeze 1–2 months and thaw overnight in the fridge (whole cake) or a few hours at room temperature for individual slices.
Special tools:
- Bundt pan – A 10-cup bundt pan is recommended.
I don’t have a bundt pan!
Alternate baking options: divide the batter between two 9-inch loaf pans, use a 9×13 pan with tall sides, or bake extra batter in a muffin tin if needed.
More of my best blueberry recipes:
Desserts & Baking
Fluffy & Moist Blueberry Layer Cake
Cheesecake
Double Blueberry Cheesecake
Cake & Cupcakes
Blueberry Coffee Cake
7 Ingredients or less
Blueberry spinach salad with honey balsamic dressing
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Double Blueberry Bundt Cake
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Ingredients
For the blueberry reduction
- 3 cups blueberries, rinsed & dried (about 467 g)
For greasing the pan
- shortening
- all-purpose flour
For the blueberry bundt cake
- 1 cup salted butter, softened (226 g)
- 2 tbsp vegetable oil (26 g)
- 1 3/4 cups granulated sugar (365 g)
- 1/4 cup light brown sugar, packed (64 g)
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1/3 cup water, room temperature (80 g)
- 1 cup full-fat sour cream, room temperature (240 g)
- 3 cups all-purpose flour, spooned & leveled or weighed (390 g)
- 3 tsp baking powder
- 1/4 tsp salt
- 1/3 cup + 1 tbsp milk, room temperature (I used 2%, 105 g)
- Blueberry reduction (from the first step)
Blueberry glaze
- 1 bag freeze-dried blueberries (36 g)
- 2 tbsp blueberry jam (35 g)
- 2 cups powdered sugar (230 g)
- 1–2 tbsp water (15–30 g), as needed
- 1/2 tsp vanilla extract
Instructions
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Make the blueberry reduction: Blend the blueberries and strain thoroughly to remove seeds and skins. You should have about 388 g of juice. Simmer the juice over medium-high heat, stirring frequently, until it reduces to about 105 g of a thick paste (about 14–18 minutes). Weigh the mixture toward the end to avoid over-reducing.
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Prep: Preheat the oven to 325°F. Generously grease a 10-cup bundt pan with shortening, dust with flour, and tap out the excess. Make sure all nooks are coated to prevent sticking.
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Start the cake batter: Beat softened butter on high for about 30 seconds. Mix in the oil, then add granulated and brown sugar and beat until light, about 2 minutes. Add eggs two at a time, beating on medium until combined. Mix in vanilla and water. The batter may look split — that’s normal. Mix in the sour cream until just combined.
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Finish the batter: Whisk the cooled blueberry reduction into the room-temperature milk to make a thick blueberry milk. Add flour, baking powder, and salt to the mixer and mix on low until halfway combined. Add the blueberry milk and mix on low until nearly combined; fold any streaks by hand.
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Bake: Bake for 55–65 minutes. The batter may rise above the pan edge while baking but will settle as it cools. A skewer should come out with moist crumbs but not wet batter. Let the cake cool in the pan for 10 minutes, then loosen edges and invert onto a rack to cool completely. If it seems stuck, keep it inverted and tap the pan gently to release the cake.
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Make the glaze: While the cake cools, grind the freeze-dried blueberries to a powder, then whisk with powdered sugar, blueberry jam, vanilla, and 1–2 tablespoons water until smooth. Adjust water for desired consistency.
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Serve & store: Pour glaze over the cake about 30 minutes after removing it from the pan. Let the glaze set 5–10 minutes before slicing. Store leftovers in an airtight container at room temperature for 2–3 days or in the refrigerator for 3–4 days.
Nutrition
Calories: 692kcal
Carbohydrates: 104g
Protein: 8g
Fat: 28g
Nutrition information is automatically calculated and should be used as an approximation.
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