10 Delicious Blueberry Bundt Cake Recipe Ideas

Nothing beats the sweet aroma of blueberry bundt cakes baking in your oven. These gorgeous ring-shaped cakes combine juicy berries with tender, moist crumb.

From classic coffee cake styles to elegant pound cake variations, these recipes deliver bakery-quality results every single time.

01. Cinnamon Streusel Blueberry Coffee Cake

A tender coffee cake loaded with fresh blueberries and topped with cinnamon streusel. This crowd-pleasing breakfast treat disappears quickly at gatherings.

Ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, ½ cup butter (softened), 2 large eggs, 1 cup milk, 2 teaspoons baking powder, 1 teaspoon vanilla extract, 1 cup fresh blueberries, ½ cup brown sugar, ⅓ cup flour, 3 tablespoons cold butter, 1 teaspoon cinnamon, ½ teaspoon salt.

How To Make Cinnamon Streusel Blueberry Coffee Cake

1. Preheat your oven to 375°F and grease a bundt pan thoroughly with butter and flour. In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.

2. Beat in eggs one at a time, then add vanilla extract. In a separate bowl, whisk together 2 cups flour, baking powder, and salt. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with flour mixture.

3. Gently fold in blueberries tossed with 1 tablespoon flour to prevent sinking. For the streusel, combine brown sugar, remaining flour, and cinnamon, then cut in cold butter until mixture resembles coarse crumbs.

4. Pour half the batter into prepared pan, sprinkle with half the streusel, add remaining batter, then top with remaining streusel. Bake for 45-50 minutes until golden brown and a toothpick inserted near center comes out clean.

02. Rich Blueberry Pound Cake

Dense, buttery pound cake studded with plump blueberries throughout every slice. The thick batter creates an incredibly moist and rich texture.

Ingredients: 3 cups all-purpose flour, 1 pound butter (room temperature), 6 large eggs, 3 cups granulated sugar, 1 cup sour cream, 1 teaspoon vanilla extract, ½ teaspoon almond extract, 1 teaspoon salt, 1½ cups fresh blueberries.

How To Make Rich Blueberry Pound Cake

1. Bring all ingredients to room temperature for best results. Preheat oven to 325°F and generously grease a large bundt pan with butter, then dust with flour, tapping out excess to prevent sticking.

2. In a large mixing bowl, cream butter until light and fluffy, about 5 minutes. Gradually add sugar, beating until well combined. Add eggs one at a time, beating well after each addition until fully incorporated.

3. Mix in vanilla and almond extracts. In a separate bowl, whisk together flour and salt. Alternately add flour mixture and sour cream to the butter mixture, beginning and ending with flour. The batter will be quite thick.

4. Toss blueberries with 2 tablespoons flour to coat, then gently fold into batter. Spoon into prepared pan and smooth the top. Bake for 1 hour and 20 minutes until golden brown and a long skewer comes out with just a few moist crumbs.

5. Cool in pan for 15 minutes before turning out onto a wire rack. The cake will be dense and incredibly moist when properly baked.

03. Tangy Sour Cream Blueberry Bundt

Sour cream adds incredible moisture and subtle tang to this elegant bundt cake. Fresh blueberries provide bursts of sweetness in every bite.

Ingredients: 3 cups cake flour, 1 cup butter (softened), 1¾ cups granulated sugar, 4 large eggs, 1 cup sour cream, ½ cup milk, 2 teaspoons vanilla extract, 1 teaspoon baking soda, 1 teaspoon salt, 1½ cups fresh blueberries.

How To Make Tangy Sour Cream Blueberry Bundt

1. Preheat oven to 350°F and prepare your bundt pan by greasing thoroughly with butter and dusting with flour. In a large bowl, cream butter and sugar together until pale and fluffy, approximately 4-5 minutes with an electric mixer.

2. Add eggs one at a time, beating well after each addition. Mix in vanilla extract until combined. In a separate bowl, whisk together cake flour, baking soda, and salt for even distribution.

3. Combine sour cream and milk in a measuring cup. Alternately add the flour mixture and sour cream mixture to the creamed butter, beginning and ending with flour mixture. Mix just until combined to avoid tough cake.

4. Toss blueberries with 1 tablespoon flour, then gently fold into batter using a rubber spatula. Pour into prepared pan and smooth top evenly.

5. Bake for 55-60 minutes until cake springs back when lightly touched and pulls slightly from sides of pan. Cool in pan 10 minutes before inverting onto wire rack.

04. Double Streusel Blueberry Coffee Cake

This show-stopping coffee cake features streusel both in the center and on top. Perfect for special brunches or afternoon coffee breaks.

Ingredients: 2¼ cups all-purpose flour, ¾ cup granulated sugar, ½ cup butter (softened), 1 large egg, ¾ cup buttermilk, 2 teaspoons baking powder, 1 teaspoon vanilla, ½ teaspoon salt, 1 cup blueberries, ½ cup brown sugar, ⅓ cup flour, 4 tablespoons cold butter, 1 teaspoon cinnamon.

How To Make Double Streusel Blueberry Coffee Cake

1. Preheat oven to 375°F and grease a bundt pan well. Make streusel by combining brown sugar, ⅓ cup flour, and cinnamon, then cutting in cold butter until mixture forms coarse crumbs. Set aside.

2. In a large bowl, cream softened butter with granulated sugar until light and fluffy. Beat in egg and vanilla extract until well combined and smooth.

3. Whisk together remaining flour, baking powder, and salt. Alternately add dry ingredients and buttermilk to the creamed mixture, starting and ending with flour mixture. Fold in blueberries gently.

4. Spread half the batter in prepared pan, sprinkle with half the streusel mixture, add remaining batter, then top with remaining streusel. Bake 40-45 minutes until golden and toothpick tests clean.

05. Cream Cheese Blueberry Pound Cake

Yellow cake mix transforms into an elegant pound cake with cream cheese and fresh blueberries. Nobody will guess this starts with a box mix.

Ingredients: 1 box yellow cake mix, 8 oz cream cheese (softened), ½ cup butter (softened), 4 large eggs, ¼ cup milk, 1 teaspoon vanilla extract, 1½ cups fresh blueberries, 2 tablespoons all-purpose flour.

How To Make Cream Cheese Blueberry Pound Cake

1. Preheat oven to 325°F and thoroughly grease a bundt pan with butter, then dust with flour. In a large mixing bowl, beat cream cheese and butter together until completely smooth and no lumps remain, about 3-4 minutes.

2. Add cake mix gradually while mixing on low speed, then increase to medium speed. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.

3. Pour in milk and vanilla, beating until batter is smooth and well combined. In a small bowl, toss blueberries with flour to coat evenly, which prevents them from sinking during baking.

4. Gently fold floured blueberries into batter using a rubber spatula, being careful not to burst the berries. Spoon batter into prepared pan and smooth the surface.

5. Bake for 60-70 minutes until cake is golden brown and springs back when lightly touched. A toothpick should come out with just a few moist crumbs attached.

6. Cool in pan for 15 minutes before carefully inverting onto a wire rack to cool completely before serving.

06. Fresh Blueberry Bundt with Lemon Glaze

A classic blueberry bundt cake enhanced with bright lemon glaze. Cake flour creates an extra-tender crumb that melts in your mouth.

Ingredients: 3 cups cake flour, 1 cup butter (room temperature), 1½ cups granulated sugar, 4 large eggs, 1 cup buttermilk, 2 teaspoons vanilla, 1 teaspoon baking powder, ½ teaspoon salt, 1½ cups fresh blueberries, 2 cups powdered sugar, ¼ cup fresh lemon juice, 2 tablespoons lemon zest.

How To Make Fresh Blueberry Bundt with Lemon Glaze

1. Preheat oven to 350°F and prepare bundt pan with butter and flour. Cream butter and granulated sugar until very light and fluffy, about 5 minutes. This creates the cake’s tender texture.

2. Beat in eggs one at a time, then vanilla. Whisk together cake flour, baking powder, and salt. Alternately add flour mixture and buttermilk to creamed mixture, beginning and ending with flour.

3. Toss blueberries with 2 tablespoons flour and fold gently into batter. Pour into prepared pan and bake 55-60 minutes until golden and cake tester comes out clean.

4. Cool 10 minutes before inverting. For glaze, whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cake, allowing it to run down the sides beautifully.

07. Lemon-Blueberry Bundt Cake

Rich lemon bundt cake studded with fresh blueberries and finished with tangy lemon glaze. The citrus flavor perfectly complements the sweet berries.

Ingredients: 3 cups all-purpose flour, 1 cup butter (softened), 1¾ cups granulated sugar, 4 large eggs, ¾ cup sour cream, ½ cup milk, ¼ cup fresh lemon juice, 2 tablespoons lemon zest, 1 teaspoon vanilla, 1 teaspoon baking powder, ½ teaspoon salt, 1½ cups blueberries, 1½ cups powdered sugar, 3 tablespoons lemon juice.

How To Make Lemon-Blueberry Bundt Cake

1. Preheat oven to 325°F and grease bundt pan thoroughly. Cream butter and granulated sugar until pale and fluffy, about 4 minutes. The mixture should look almost white when properly creamed.

2. Add eggs one at a time, beating well after each. Mix in lemon juice, lemon zest, and vanilla extract. The batter may look slightly curdled at this point, which is normal.

3. Whisk together flour, baking powder, and salt. Combine sour cream and milk. Alternately add dry ingredients and sour cream mixture to the butter mixture, starting and ending with flour.

4. Coat blueberries with 1 tablespoon flour and fold into batter gently. Spoon into prepared pan and smooth top evenly for consistent baking.

5. Bake 65-70 minutes until cake is golden and springs back when touched. Cool in pan 15 minutes before turning out.

6. For glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over completely cooled cake, letting excess pool around the base for an elegant presentation.

08. Glazed Blueberry Cream Cheese Pound Cake

Ultra-moist pound cake with cream cheese and a stunning blueberry glaze. The violet-hued glaze makes this cake as beautiful as it is delicious.

Ingredients: 3 cups all-purpose flour, 8 oz cream cheese (softened), 1 cup butter (softened), 1½ cups granulated sugar, 4 large eggs, 1 teaspoon vanilla, ½ teaspoon salt, 1 cup fresh blueberries, 1 cup powdered sugar, ¼ cup blueberry juice, 2 tablespoons butter (melted), ½ cup fresh blueberries for glaze.

How To Make Glazed Blueberry Cream Cheese Pound Cake

1. Preheat oven to 325°F and prepare bundt pan with butter and flour. Beat cream cheese and butter until completely smooth with no lumps, approximately 4-5 minutes with electric mixer on medium speed.

2. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract until evenly distributed throughout the batter.

3. Combine flour and salt, then gradually add to cream cheese mixture, mixing just until combined. Overmixing will create a tough cake texture.

4. Toss blueberries with 1 tablespoon flour and fold gently into batter. Pour into prepared pan and smooth surface. Bake 70-75 minutes until golden brown and toothpick comes out clean.

5. Cool in pan 15 minutes before inverting. For glaze, mash ½ cup blueberries and strain to get juice. Whisk juice with powdered sugar and melted butter until smooth.

6. Drizzle beautiful purple glaze over cooled cake, allowing it to cascade down the ridges. The glaze will set in about 30 minutes for perfect slicing.

09. Sour Cream Blueberry Coffee Cake

Five-star coffee cake that works with fresh or frozen blueberries. Sour cream creates incredible moisture while cinnamon adds warmth to every bite.

Ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, ½ cup butter (softened), 2 large eggs, 1 cup sour cream, 1 teaspoon vanilla, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1½ cups blueberries, ½ cup brown sugar, ⅓ cup flour, ¼ cup cold butter, 1 teaspoon cinnamon.

How To Make Sour Cream Blueberry Coffee Cake

1. Preheat oven to 350°F and grease bundt pan well. If using frozen blueberries, toss them with 1 tablespoon flour while still frozen to prevent purple batter and add 5 minutes to baking time.

2. Cream softened butter with granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and sour cream, mixing until smooth and well combined.

3. In separate bowl, whisk together 2 cups flour, baking soda, baking powder, and salt. Add dry ingredients to wet ingredients, mixing just until combined. Gently fold in floured blueberries.

4. For streusel topping, combine brown sugar, ⅓ cup flour, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs with some larger pieces remaining.

5. Pour half the batter into prepared pan, sprinkle with half the streusel, add remaining batter, then top with remaining streusel mixture.

6. Bake 45-50 minutes (50-55 for frozen berries) until golden brown and toothpick inserted in center comes out with just a few moist crumbs attached.

10. Easy Lemon-Blueberry Bundt with Cake Mix

Simple yet elegant bundt cake using lemon cake mix as the base. The bright lemon flavor enhances the mild blueberry taste beautifully.

Ingredients: 1 box lemon cake mix, 1 package instant lemon pudding mix, 4 large eggs, ¾ cup water, ½ cup vegetable oil, 1½ cups fresh blueberries, 2 tablespoons all-purpose flour, 1½ cups powdered sugar, 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest.

How To Make Easy Lemon-Blueberry Bundt with Cake Mix

1. Preheat oven to 350°F and thoroughly grease bundt pan with butter, then dust with flour. In large bowl, combine cake mix and pudding mix, whisking together to eliminate any lumps.

2. Add eggs, water, and oil to the dry mixture. Beat with electric mixer on medium speed for 2 minutes until batter is smooth and well blended.

3. Toss blueberries with flour to coat evenly, which prevents them from sinking to the bottom during baking. Gently fold coated berries into batter with rubber spatula.

4. Pour batter into prepared pan and smooth the top evenly. Bake for 50-55 minutes until cake is golden brown and springs back when lightly touched in center.

5. Cool in pan for 10 minutes, then carefully invert onto wire rack to cool completely. For glaze, whisk together powdered sugar, lemon juice, and zest until smooth and pourable.

6. Once cake is completely cool, drizzle glaze over top, allowing it to run down the sides. Let glaze set for 15 minutes before slicing and serving.

Final Thoughts

These blueberry bundt cake recipes offer something special for every occasion, from casual coffee breaks to elegant dinner parties.

Each recipe delivers that perfect combination of tender cake, juicy berries, and beautiful presentation that makes bundt cakes so beloved.