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Blueberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 15 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 12
  • Category: dessert, breakfast, snack
  • Method: bake
  • Cuisine: American

Description

This blueberry bundt cake is moist and buttery. It’s scented with vanilla and loaded with delicious blueberry goodness!


Ingredients

  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 2/3 cup (170ml) milk
  • 2 cups blueberries
  • powdered sugar for dusting
  • whipped cream for serving (optional)

Instructions

  1. Preheat oven to 350F. Generously grease a 10″ bundt pan or tube pan. Set aside.
  2. In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract, and beat until combined.
  4. Mix in 1/3 of the flour mixture, followed by 1/2 of the milk. Continue alternating between the flour and the milk. Then fold in the fresh blueberries.
  5. Transfer the batter into the prepared pan. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before inverting the cake onto a cooling rack.

Notes

Leftovers can be tightly wrapped in saran wrap or store in an airtight container for up to 3-4 days at room temperature.

To freeze – Let cool completely and tightly wrap in a double layer of saran wrap or aluminum foil. Store in the freezer for up to 3 months. Thaw overnight on the counter and consume within 3 days.

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