I f you know me, you know I love a good blueberry muffin. In fact I recipe tested my Bakery Style Blueberry Muffins 1,462 times before sharing because I wanted to make sure they were absolutely perfect! I received the most beautiful bundt pans from Baker’s Secret so I knew I wanted to do something fun, so I developed this Blueberry Muffin Bundt Cake. The cake is packed with vanilla flavor and blueberries and topped with a delicious icing. it’s perfect for brunch or as a snack cake for the week. Either way, you’re going to love this one!
Recipe tips:
- Blueberries: I like to use fresh blueberries for this recipe but you can easily substitute for frozen. If using frozen, run the berries under water for 30 seconds and pat dry with a paper towel until most of the liquid has absorbed. Then just use then in the recipe as instructed, it’s that easy!
- Toss the blueberries in flour: Berries have a tendency to sink to the bottom of cakes when baked. The best way to avoid this is to toss your berries with your dry ingredients, or a few teaspoons of flour prior to folding them into your batter. Don’t skip this step or your berries will all end up on the bottom!
- Instant vanilla pudding: I like to use instant pudding in some of my recipes because it adds a ton of flavor as well as helps to keep the dessert soft and moist. Make sure you use instant, not cook and serve! I also use instant pudding in my M&M Cookies and Lemon Bundt Cake.
- How to make it not stick: Bundt cakes are notoriously hard to get out of the pan. The more complicated the pan design, the easier it is for it to get stuck. My suggestion is to use crisco and and use a plastic baggy to grease every inch of the pan. Use a couple tablespoons of flour and make sure there are no spots without flour. If there are, add more crisco and re-flour. This will ensure your cake slides right out of the pan!
This is a delicious and easy bundt cake that will impress! If you end up trying the recipe please leave a rating as well as your feedback in the comment section below 🙂
Blueberry Muffin Bundt Cake
This bundt cake tastes exactly like your favorite bakery style blueberry muffin! It starts with a moist vanilla cake dotted with blueberries and topped with a sweet icing. Feel free to ice or not, either way this Blueberry Muffin Bundt
Ingredients
For the bundt cake:
- ¾ cup salted butter room temperature
- 1 ½ cups granulated sugar
- 1 tsp vanilla extract
- ½ cup vegetable oil
- 4 eggs room temperature
- 1 ¼ cup buttermilk room temperature
- 3 cups all-purpose flour
- 1 3.4 oz box instant vanilla pudding
- ½ tsp baking soda
- ½ tsp salt
- 3 cups blueberries
For the simple syrup:
- ¼ cup water
- ¼ cup granulated sugar
For the icing:
- 2 cups powdered sugar
- 2 tbsp melted butter
- ½ tsp vanilla extract
- 2-3 tbsp milk or heavy cream room temperature
Instructions
For the bundt cake:
- Preheat the oven to 350° and grease and flour your bundt pan. In the bowl of a stand mixer cream butter, granulated sugar and vanilla on medium high speed until light and fluffy, about 5 minutes.
- Add in the buttermilk, eggs, oil and instant vanilla pudding. Mix on low until combined. Add in the flour, baking soda and salt and mix until incorporated.
- In a medium bowl add the blueberries and flour and toss to coat. Remove the bowl from the stand mixer, add in the berries and use a rubber spatula to fold them in. Pour mixture into the prepared bundt pan and bake for 65-75 minutes, or until completely cooked through.
- Remove from the oven and allow to cool in the pan for 15 minutes. Place a dish on top of the bundt pan and flip the cake out onto it. Set aside to cool.
For the simple syrup:
- In a small pot combine water and granulated sugar over medium heat on the stove. Stir occasionally and allow to simmer for 4 minutes. Remove from the heat.
- While the cake is cooling use a pastry brush to paint on the simple syrup. If you don't plan to ice it, slice and serve!
For the icing:
- In a medium bowl whisk together powdered sugar, melted butter and vanilla extract. Add milk, one tablespoon at a time, until you reach the desired consistency. You want it to be thin enough that it runs down the cake but thick enough that it doesn't all run down. Slice and serve!
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