Easy Blueberry Bundt Cake
Whip up a delectable blueberry cake using a cake mix. Quick, easy, and absolutely scrumptious!
This easy blueberry Bundt cake starts with a simple cake mix, but the cream cheese and fresh blueberries make it taste completely homemade. It’s soft, flavorful, and just the right balance of sweet and tangy.
I like to use small wild blueberries because they stay evenly distributed, but any fresh or frozen blueberries work well. The result is a moist, golden cake that’s perfect for brunch, dessert, or any time you want a quick treat without much effort.
Why You’ll Love It
Quick and foolproof. Starts with a boxed cake mix and comes together in minutes.
Soft and flavorful. Cream cheese makes the crumb rich and tender.
Full of blueberries. Every bite has juicy berries and light vanilla-lemon flavor.
Ingredient Notes
- Cake mix: Yellow, butter, or white cake mix — any works well as the base.
- Cream cheese: Adds richness and a velvety texture.
- Blueberries: Fresh or wild; if using frozen, thaw and dry before folding in.
- Oil: Keeps the cake moist and light.
- Eggs: Help bind and create structure.
- Vanilla and lemon extract: Add brightness and depth to the flavor.
Steps to Make Blueberry Bundt Cake
- Preheat the oven. Grease and flour a Bundt pan, making sure to coat all the grooves.
- Mix the batter. Beat the cake mix, eggs, extracts, oil, and cream cheese until smooth.
- Add the blueberries. Fold them in gently, or layer them as you pour the batter into the pan.
- Bake the cake. Bake at 350°F until a toothpick comes out clean, about 45–55 minutes.
- Cool and serve. Let it rest in the pan briefly, then turn out and cool completely before slicing.
Tips for Blueberry Bundt Cake
- To prevent batter discoloration, thaw frozen blueberries and pat them completely dry.
- Toss berries with a little flour to help them stay evenly distributed.
- Use softened cream cheese for a smoother batter.
- Dust the cooled cake with powdered sugar or drizzle with a light glaze before serving.
Recipe Variations
- Lemon-blueberry. Add a tablespoon of lemon zest for extra brightness.
- Glazed. Top with a simple lemon or vanilla glaze once cooled.
- Berry blend. Mix in raspberries or blackberries with the blueberries.
- Cinnamon swirl. Add a light swirl of cinnamon sugar through the batter.
- Mini cakes. Bake in mini Bundt pans for individual servings.
Serving Suggestions
- Slice and pack for picnics or brunch — it stays moist and travels well.
- Serve with a dusting of powdered sugar or a drizzle of glaze.
- Add a dollop of whipped cream or scoop of ice cream for dessert.
- Pair with coffee or tea for a simple afternoon treat.
How to Store and Freeze Blueberry Bundt Cake
Room temperature: Store covered for 2 to 3 days in an airtight container.
Refrigerate: Keep in the fridge for up to 1 week. Bring to room temperature before serving.
Freeze: Wrap individual slices and store for up to 3 months. Thaw at room temperature before serving.
Easy Blueberry Bundt Cake
Ingredients
- 1 pkg cake mix, 15.25 oz, yellow or similar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract, optional
- 1/2 cup canola oil
- 8 ounces cream cheese, softened
- 12 to 15 ounces blueberries, wild
Instructions
- Prep the Oven and Pan: Heat oven to 350 F (180 C) and grease and flour a 12-cup Bundt cake pan. Make sure you get all the nooks and crannies.
- Prepare the Batter: In a mixing bowl combine the cake mix, eggs, vanilla, lemon extract, oil, and cream cheese. Beat for 2 minutes with an electric mixer at medium speed. Fold the blueberries into the batter and spread in the prepare Bundt cake pan.
- Bake and Cool: Bake for 45 to 55 minutes, until a wooden pick or cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a rack for 15 minutes, then carefully turn it out on the rack and cool completely.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
