Spiced Blueberry Bundt Cake

This spiced blueberry bundt cake is like a mashup of a blueberry muffin and a cinnamon swirl bundt cake. I’d eat it for breakfast, lunch, dinner, and dessert!
Spiced blueberry bundt cake is actually something I made/developed in probably 2021, and then misplaced the recipe I had written down. Two moves and three states later I found the notes I had made and was able to finally recreate it. I don’t know why they were missing for so long but thank goodness I found them. It’s shocking that I did, because honestly a ton gets tossed and lost between military moves.
Cinnamon and blueberry go really well together, and then you add a little cream cheese frosting and it’s elevated to a whole other level. Bundt cakes have really become some of the only cake I really enjoy eating. My Maple Brown Butter Bundt Cake is one of my favorite desserts.



Baking Notes & Tips
I made this blueberry bundt cake in a 6 cup bundt pan. Can you make it in a larger pan and just have it not fill the pan? Probably. However, if you want a larger cake made in a 10 cup pan, I’d scale up the recipe by half. So instead of a half a cup of brown sugar, I’d use 3/4 cup. This will be much easier using grams and a scale. This is the smaller bundt pan I use though, if you’d just like to add a smaller pan to your kitchen. This size cake is still great for sharing with a whole group of people.
Make sure to grease your pan well. Personally I like using cake goop which is a mixture of shortening, flour, and oil. You mix it together and it becomes a paste you brush onto your pan. I’ve baked cakes in pans with intricate designs and cake goop has never failed me.

Spiced Blueberry Bundt Cake Key Ingredients
- Blueberries – I used fresh blueberries in all my tests of this blueberry Bundt cake. If you want to try using frozen, I would just make sure that there are no big clumps of them. You may experience some color bleeding as well.
- Cinnamon – The cinnamon sugar swirl layer adds so much flavor in a great way, as well as the cinnamon in the cream cheese frosting.
- Cream Cheese – Rich and a little tangy to balance the sweet. Make sure to use full fat bricks and not the kind that comes in a tub.

Ingredients
- 180 g AP flour 1½ cup
- 6 g Sea salt 1 tsp
- 1½ tsp Baking powder
- 113 g Unsalted butter ½ cup, room temperature
- 100 g Dark brown sugar ½ cup
- 50 g Granulated sugar ¼ cup
- 2 large Eggs room temperature
- 50 g Neutral oil ¼ cup
- 75 g Greek yogurt â…“ cup, room temperature
- 1 tsp Vanilla
- 56 g Whole or 2% milk ¼ cup, room temperature
- 1 tsp AP flour
- 135 g Blueberries ~1 cup/½ pint
- 1 tsp AP flour
- 2 tsp Cinnamon
- 50 g Dark brown sugar
Frosting
- 56 g Cream cheese 2 oz, room temperature
- 1-2 tbsp Whole or 2% milk room temperature
- 60 g Powdered sugar ½ cup
- ½ tsp Cinnamon
Instructions
- Grease your bundt pan well, preheat oven to 350°F.
- In a small bowl, mix together cinnamon, flour and brown sugar.2 tsp Cinnamon | 50 g Dark brown sugar | 1 tsp AP flour
- In a small-medium size bowl, add flour, salt, and baking powder and whisk together.180 g AP flour | 6 g Sea salt | 1½ tsp Baking powder
- In a large bowl or the bowl of your stand mixer with paddle attached, cream butter and sugars together until smooth and fluffy (2-4 minutes).113 g Unsalted butter | 100 g Dark brown sugar | 50 g Granulated sugar
- Add your eggs and mix them well with the butter and sugar until completely incorporated.2 large Eggs
- Add oil, greek yogurt, and vanilla and mix in.50 g Neutral oil | 75 g Greek yogurt | 1 tsp Vanilla
- Add your dry ingredients and milk and mix on low until batter comes together with no dry spots.56 g Whole or 2% milk
- In a small bowl add tsp of flour to blueberries and mix together until the blueberries have a light coating of flour.1 tsp AP flour | 135 g Blueberries
- Dump the blueberries into the cake batter. Using a rubber spatula, gently stir and fold them into the batter so they are evenly dispersed.
- Add about â…“ (it's okay if it's more, just no more than half), your batter into the prepared bundt pan and smooth into an even layer.
- Sprinkle your cinnamon sugar over the cake batter evenly.
- Add the rest of the cake batter to the pan over the cinnamon sugar layer. Smooth out.
- Bake your cake on the center rack for 30-40 minutes. The size of your berries can affect the bake time depending on size, etc. I tested this cake several times and each time the time was a little different. Check your cake at 30 minutes but 35 minutes tended to be the average, some being done a little before and some a little longer.
- Remove your cake from the oven and let sit in the bundt pan for 10-15 minutes before flipping.
- After your cake has slightly cooled, flip onto a wire rack to finish cooling. Let your cake cool for at least 45 minutes before frosting.
- In a small bowl with a hand mixer, add your cream cheese, powdered sugar, cinnamon and milk. Mix on low until the frosting is smooth. Start with 1 tbsp of milk and add another half to whole tbsp if you would like a thinner consistency.56 g Cream cheese | 1-2 tbsp Whole or 2% milk | 60 g Powdered sugar | ½ tsp Cinnamon
- Smooth the frosting over the top of the cake. Slice and enjoy!