| | |

Spiced Blueberry Bundt Cake

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.
spiced blueberry bundt cake

Spiced Blueberry Bundt Cake

Rate this recipe!
Print Pin Rate
Prep: 30 minutes
Bake: 35 minutes
Servings: 8 slices

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!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating