This delicious blueberry bundt cake is super moist, easy to make and loaded with fresh blueberries.
Do you love anything, blueberry? I’m pretty sure I do since I’ve yet to find any recipe with blueberries that I don’t like and this Blueberry Bundt Cake is no exception. This incredibly moist and fluffy cake is both delicious and pretty.
One thing about bundt cakes – you hardly need any decorating skills, and they still turn out perfect every time. After you’ve topped them with a simple glaze, they look beautiful with little effort.
What ingredients do I need to make this blueberry bundt cake?
- Yellow cake mix
- Instant vanilla pudding (small box)
- Greek yogurt cream cheese (softened) If you can’t find GY cream cheese you can use regular cream cheese.
- Blueberries (fresh or frozen) If using frozen DO NOT thaw – toss them in, right out of the freezer.
Since we’re starting with a box mix, this cake comes together rather quickly. The batter is very thick but yields a light cake in the end. And the best part – it tastes like a delicious homemade recipe. This blueberry bundt cake is loaded with lots of plump blueberries and is super moist.
This bundt cake
- Is terrific for brunches and pairs well with coffee or tea
- Makes a great snack
- Is ideal for serving as dessert after supper
- Works great to take along to potlucks
What do I need to make a bundt cake?
- This is a no-brainer, but you will need a 12-cup bundt cake pan to make this recipe. I have not texted this recipe using different pans – such as a muffin pan or a sheet cake pan – so I cannot advise as to how that would work.
- You will also need an electric hand mixer or a stand mixer for this recipe. You cannot whip this cake batter without an electric mixer of some kind.
How do I get started making this bundt cake?
It will help to have your bundt pan greased and ready to go and preheat your oven to 350°F.
Your first step in making this blueberry bundt cake is to toss the blueberries in a little flour until they are well-coated. The flour helps keep the berries suspended in the batter, so they don’t end up in the bottom of your pan. You can read more details on how I do that in this post
Next, you will start by beating the softened cream cheese and oil until it’s blended. Then gradually add the pudding and continue to beat. After that has come together, you’ll want to reduce the speed on your mixer and add the remaining eggs one at a time. Then with your mixer on low speed, you add the cake mix and mix just until the mix has incorporated into the batter. Try not to over mix.
At this point, you will turn off the mixer and gently fold the blueberries into the batter. I like to use a rubber spatula and scrape down the side of the bowl, bringing it up through the center. This helps keep the spatula from breaking the skins on the blueberries as you fold them in.
The final step is to pour the batter into your greased bundt pan, pop it in the oven and bake for 50-60 minutes depending on your oven. If your oven tends to be on the hotter side, I would start checking at 45 minutes. You’ll bake the cake until it’s a golden brown and a toothpick inserted in the center comes out clean.
While the cake is cooling, you can make a powdered sugar glaze or a glaze of your choice. After the cake has thoroughly cooled, you can remove it from the pan and pour the glaze over top of the cake, letting it run down the sides.
What are your favorite blueberry recipes? I would love for you to tell me in the comments. I love it when you do! :)
- 1 box yellow cake mix
- 1 small box instant vanilla pudding
- 1 8 ounce Greek yogurt cream cheese, softened
- 2 cups blueberries (if using frozen, thaw and drain)
- 3 eggs
- 1/2 cup oil
- Preheat oven to 350°F and grease a bundt pan
- Beat cream cheese and oil until thoroughly combined
- Add vanilla pudding and beat for another minute or so
- Add eggs – one at a time, beating mixture between each egg
- Gradually mix in cake mix – only mixing until mixture has incorporated into batter
- Using a rubber spatula, gently fold in the blueberries being careful not to break skins
- Bake at 350°F for 50-60 minutes until golden brown and a toothpick inserted into center comes out clean
- While in the pan, allow cake to cool on a wire rack for 20 minutes, then invert cake onto a wire rack to finish cooling
- When cake has cooled, drizzle with a powdered sugar glaze or a glaze of your choice