The Best Blueberry Bundt Cake - Baker by Nature
Blueberry Bundt Cake made with juicy berries and a soft texture. A lovely dessert for brunch, parties, or any occasion!
Ingredients
Cake:
- 2½ cups 10¼ oz all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 12 oz unsalted butter room temp
- 8 oz full-fat cream cheese room temp
- 2 cups granulated sugar
- 1 tsp vanilla extract
- 5 large eggs room temp
- 2 cups 227 g blueberries (fresh or frozen)
Cream Cheese Frosting:
- 4 oz cream cheese room temp
- 2 oz unsalted butter room temp
- 2½ cups confectioners' sugar sifted
- A pinch of salt
- 1½ Tbsp heavy cream
- Optional garnish: fresh blueberries
Instructions
- Preheat oven to 325 °F (163 °C). Grease and flour a 12-cup (9–10″) bundt pan.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In mixer, beat butter & cream cheese on medium until smooth. Gradually add sugar; beat until light and fluffy (~3 min), then beat in vanilla.
- Add eggs one at a time on medium speed, scraping bowl as needed.
- Reduce mixer to low; add dry ingredients until just combined. Turn off mixer.
- Fold in blueberries with spatula until evenly distributed.
- Transfer batter to prepared pan; bake 65–75 min until golden and a toothpick is clean.
- Cool in pan on rack for 20 min, then invert and cool completely.
- For frosting: Beat cream cheese & butter until smooth; add powdered sugar, salt, and heavy cream; beat until fluffy.
- Spread frosting on cooled cake; garnish with fresh blueberries.