Super Moist Blueberry Bundt Cake Recipe
This Super Moist Blueberry Bundt Cake is a luscious, fluffy dessert bursting with fresh blueberries. Perfectly balanced with vanilla and a hint of lemon zest, this cake delivers a delightful homemade treat with a moist crumb and a beautiful presentation, ideal for sharing with family and friends.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 3 cups All purpose flour
- 5 whole eggs (large)
- 2 cups granulated cane sugar
- 1 cup canola or vegetable oil (avocado or light tasting olive oil work as well)
- 2 tbsps. baking powder (packed)
- 2 tbsps. vanilla extract
- ¼ tsp. salt
- 1 cup milk (whole)
- ½ tsp. lemon zest (optional)
Blueberries Preparation
- 2 cups fresh blueberries (medium or small size)
- 2 tbsps. flour (for dusting the blueberries)
- baking spray (not Pam, actual baking spray)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Whisk Eggs, Sugar, and Vanilla: Using an electric whisk, beat the eggs, vanilla extract, and granulated sugar together for 2-3 minutes until the mixture doubles in volume, lightens in color, and becomes fluffy.
- Add Wet Ingredients: Pour in the milk and vegetable oil, then whisk the mixture again for about one minute to fully combine all wet components.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet mixture. Whisk for a couple of minutes until everything is thoroughly combined and the batter is smooth. Turn off the mixer and let the batter rest for 5 minutes.
- Prepare Blueberries: Lightly spray the fresh blueberries with baking spray if dry, then toss them with 2 tablespoons of flour to help them adhere to the batter and prevent sinking. Fold about 90% of these flour-coated blueberries gently into the cake batter.
- Prepare Bundt Pan: Spray a Bundt pan with baking spray thoroughly to prevent sticking. Pour the cake batter into the prepared pan, then sprinkle the remaining 10% of blueberries on top of the batter for decoration.
- Bake the Cake: Place the Bundt pan on the middle oven rack and bake at 350°F (175°C) for approximately 50 minutes. Check doneness around 45 minutes by inserting a wooden skewer into the center; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan before transferring it to a serving dish. Slice and enjoy this super moist blueberry delight!
Notes
- Make sure the blueberries are well coated with flour to prevent them from sinking to the bottom of the cake during baking.
- Resting the batter before baking helps improve the texture and moisture.
- Using fresh blueberries enhances flavor; if using frozen, do not thaw before mixing to avoid excess moisture.
- Check the cake a few minutes before the recommended time as ovens vary.
- Baking spray (not cooking spray like Pam) ensures a non-stick surface for bundt pans with intricate designs.
- Lemon zest is optional but adds a nice subtle brightness to the cake's flavor.
