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Blueberry Bundt Cake

This Blueberry Bundt Cake is bursting with fresh, plump blueberries, and doused in a simple and elegant blueberry glaze!
Course Cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 -10 servings
Author Sarah @ The Gold Lining Girl

Ingredients

For Blueberry Bundt Cake:

  • 1 box white cake mix
  • 1 box instant vanilla pudding mix
  • 4 eggs
  • 1 c. sour cream light sour cream will work
  • 1/4 c. oil
  • 1 1/2 c. fresh blueberries

For Blueberry Glaze:

  • 1/2 c. fresh blueberries pureed
  • 2 tsp. vanilla
  • 1 tbsp. water
  • about 2 c. powdered sugar

Instructions

For Blueberry Bundt Cake:

  • In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, and oil. Batter will be thick!
  • Carefully fold in the blueberries. Batter is thick, but if you are gentle, the blueberries won't smash or burst.
  • Spread the batter evenly into a well-greased tube pan or angel food cake pan.
  • Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near center comes out clean, and the edges are golden brown.
  • Cool cake in pan for 15 minutes before removing to a wire rack to cool completely. Do not allow cake to cool completely in pan or it will stick!
  • Meanwhile, prepare glaze.

For Blueberry Glaze:

  • In a medium bowl, whisk together pureed blueberries, vanilla, water, and 1 1/2 cups powdered sugar, until smooth.
  • Add more powdered sugar, as needed, to achieve a thick glaze.
  • Once the cake is cool, drizzle with glaze. Slice and serve!