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  • Writer's pictureAlana

Blueberry Bundt Cake

Updated: Jul 25, 2023

Blueberry Bundt cake

My Nana and I love to share recipes with each other. Whenever one of us finds something that looks tasty in a magazine or online, we send it to one another. Well this Blueberry Bundt Cake was the most recent recipe she mailed me. When I opened it, I knew I had to make it asap!

I decided that I would make it for the upcoming weekend for my full house of guests. One thing I particularly liked about the recipe was that I had all of the ingredients on hand. The only item I needed to buy was fresh blueberries! The recipe itself is very easy and came together quickly.

Blueberry Bundt cake

It starts with a layer of the blueberry cake batter followed by a layer of cinnamon sugar. Top that off with another layer of batter and bake!

Blueberry Bundt cake

Let me just say that it was a complete hit! Guests absolutely loved it. It was moist and bursting with flavor. It's definitely going to be a new favorite at the B&B. I'm sharing the recipe below and I hope you get to try it out and enjoy!



3/4 cup butter, softened

1 2/3 cups all purpose flour

1 3/4 cups granulated sugar

2 eggs

1 cup sour cream

1 tsp vanilla

1 tsp baking powder

1/4 tsp salt

2 cups blueberries

Zest of 1 lemon

1/2 cup brown sugar

1 tsp cinnamon

Powdered sugar


  1. Preheat oven to 350°F. Grease a standard 10-cup Bundt pan.

  2. In a large mixing bowl, beat the butter and sugar until light and fluffy. About 2-3 minutes.

  3. Add the eggs one at a time and beat well.

  4. Add the sour cream, vanilla and lemon zest.

  5. In a separate bowl combine the flour, baking powder and salt. Combine with the butter mixture and mix just until blended.

  6. Gently fold the blueberries into the batter.

  7. Spoon 1/2 the batter into the prepared Bundt pan.

  8. In a medium bowl mix the brown sugar and cinnamon.

  9. Sprinkle sugar mixture over the batter in the pan.

  10. Top with remaining cake batter.

  11. Bake until a toothpick inserted into the center comes out clean, about 1 hour- 1 hour 15 minutes.

  12. Allow cake to cool in pan 15 minutes before inverting onto a cake plate.

  13. Allow to cool and dust with powdered sugar before serving. Enjoy!

Recipe adapted from

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