When you live in Alaska, picking wild blueberries is a highlight of the summer. You might come home with gallons and gallons but you can only make so many blueberry muffins! Here’s a blueberry bundt cake recipe your family will love, any time of the year!
Berry picking is one of our favorite activities here in Alaska. Throughout the spring, summer, and even into the fall, we’re busy picking various wild berries. Salmonberries, high and lowbush cranberries, raspberries, and even tiny little wild strawberries.
Of course, our favorite berry to pick is wild Alaska blueberries. They’re small but so flavorful and delicious. We look forward to collecting several gallons every year as summer in winding down and fall is approaching.
We drive over two hours off-road through the woods to reach our favorite berry patch. There are wild blueberries all over the place so we often pick more than once in different locations. It’s always fun to go with other families and make a day of it.
Pack a picnic lunch, bring a bucket for every person, and see who can pick the most! Then we bring them home, remove any large pieces of sticks and leaves, and divide them up for use.
Homemade jam is another favorite way to use our berries. I try to make several batches so we have a lot to enjoy throughout the winter. And then the rest I freeze. You can read all about freezing berries in this post here.
I also have a post all about our favorite ways to use up frozen berries! As summer approaches, we want to finish them up to make room for the new bounty we will pick.
This is the best blueberry bundt cake recipe and a family favorite, even a birthday cake request sometimes! It’s a simple recipe that produces a moist cake full of sweet blueberries. I think your family will love this delicious cake as much as we do!
Ingredients for Blueberry Bundt Cake Recipe
- Flour- I use all-purpose flour for this recipe but you can use cake flour too.
- Baking Soda
- Butter- Soften to room temperature. Learn how to make homemade butter in this post.
- Honey- I like using raw honey from our honeybees to sweeten the treats I bake for our family. You can substitute with granulated sugar if you prefer.
- Eggs- Baking with duck eggs is my favorite but you can use chicken eggs too. Here are some tips for washing fresh eggs.
- Buttermilk- I bake with raw, whole milk from our own dairy cows. I make my own buttermilk using a culture but it’s quick and easy to mix up some buttermilk if you don’t have any on hand! See the instructions below.
- Blueberries- Of course, we use wild, juicy blueberries that we pick here in Alaska. They’re amazing! Wild blueberries are much smaller and more flavorful than the giant, bland blueberries found at the grocery store. If you can’t pick your own wild blueberries or purchase them, try finding organic blueberries in the freezer section. You can use fresh blueberries for this recipe but I find it a great way to use up our stash of frozen blueberries and they don’t bleed into the batter as much.
How to make buttermilk: Need some buttermilk in a pinch? Here’s a quick way to make some! Using a glass measuring cup, measure in 1 tablespoon of vinegar or lemon juice. Pour enough milk into the measuring cup until it reaches the 1 cup line. Give the vinegar and milk a quick stir then let it sit for several minutes until you’re ready to use it.
Tools You Will Need
- Stand mixer- I like to use my electric mixer with the paddle attachment to make this bundt cake quick to whip up. However, you can also use a large bowl and a wooden spoon and mix the batter by hand.
- Small bowl
- Measuring cups and spoons
- Bundt cake pan- I use a 12-cup bundt pan.
- Cooling rack
How to Make Blueberry Bundt Cake
Preheat your oven to 350 degrees F.
Use butter to generously grease the bundt cake pan then coat lightly with flour and set aside. Or use a nonstick cooking spray to grease the pan.
In a small mixing bowl, combine the flour, baking soda, and salt. Mix well then set the flour mixture aside.
In a stand mixer fitted with the paddle attachment, cream butter on medium speed for 2-3 minutes.
Pour in the honey and continue to mix on medium speed for another 2-3 minutes.
Add in the eggs, one at a time, mixing well in between each one.
Next, pour in the buttermilk and mix well, scraping down the side of the bowl with a spatula as needed.
Turn the mixer to low speed and pour in the dry ingredients from the small bowl. Mix just until combined then turn off the mixer.
Remove the blueberries from the freezer and measure into the small mixing bowl. Add in 1-2 tablespoons of flour and stir to coat the berries.
Quickly pour the still frozen berries into the batter and gently stir in using a spatula.
Pour batter into the prepared pan. Smooth and even out the top using the spatula. Gently tap the bottom of the pan onto the countertop a few times to help settle the batter.
Bake for 50-55 minutes or until the top of the cake (which will actually be the bottom) is golden brown. Insert a knife or a wooden skewer into the center of the cake to make sure it comes out clean.
Cool in the pan on a wire rack for 20-30 minutes. Then gently turn the pan over to remove the cake onto the wire rack and contunue to cool until ready to enjoy!
Tips and Tricks
- You can use fresh berries for this recipe instead of frozen if you prefer. Just skip coating them in flour. I like using frozen berries because we have so many of them in our freezer and I can make my family delicious treats all winter long to remind us that summer is coming! Plus, frozen berries bleed less into the batter, keeping the cake a nice light yellow color.
- Store leftover completely cooled cake in an airtight container at room temperature for up to 3 days.
- Have fresh lemons on hand during the summer? Add in a bit of lemon zest for extra flavor!
- Make a simple glaze to drizzle on top! Use some powdered sugar mixed with a little milk and vanilla extract or some fresh lemon juice. Stir to the consistency you like then pour over the cake for a litte extra treat or a fancy dessert for guests.
Having hand-picked wild blueberries in the freezer means tasty treats all winter long when summer seems far away. This blueberry bundt cake recipe is one that my daughters request regularly. And since it’s fairly easy to whip up, I can make one any day of the week for us to enjoy. It also makes a beautiful cake for guests. We hope you love it too!
Blueberry Bundt Cake Recipe
- Stand mixer
- Bundt cake pan
- Measuring cups and spoons
- Small mixing bowl
- Wire rack
- 3 cups All-purpose flour Plus more for coating pan and blueberries
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Butter (2 sticks), softened
- 1 cup Honey
- 4 Eggs
- 1 cup Buttermilk
- 1 cup Blueberries, frozen
- Preheat the oven to 350 degrees F. Butter and flour the bundt cake pan and set aside.
- In small mixing bowl, combine the flour, baking soda, and salt. Mix well and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed for about 2-3 minutes. Add in the honey and cream together for another 2-3 minutes.
- Add in the eggs one at a time, mixing well between each one.
- Pour in the buttermilk and mix well, scraping down the sides of the bowl with a spatula as needed.
- Turn the mixer to low and slowly pour in the flour mixture. Mix until just incorporated then turn the mixer off.
- Remove blueberries from the freezer and measure into the small mixing bowl. Sprinkle 1-2 tablespoons of flour onto the blueberries and stir until coated. Immediately add the blueberries to the batter and stir gently with a spatula until mixed in.
- Pour batter into the prepared bundt cake pan. Smooth and even out the top. Carefully tap the pan on the countertop a few times to help settle the batter.
- Bake for 50-55 minutes or until the cake is golden brown and a knife inserted into the middle comes out clean.
- Cool on a wire rack for 20-30 minutes in the pan. Then carefully tip out of the pan and continue to cool on the wire rack until ready to enjoy.