This old-fashioned wild blueberry bundt cake is delicious! The secret lies in the dried wild blueberries, soaked in sherry to become tender. This cake is bursting with flavor and uses buttermilk and butter to give it an irresistibly moist texture.
Just like this fantastic pistachio cake, this blueberry bundt cake is another recipe that has been passed down to me. It’s an easy bundt cake made countless times for years and is one we all love. It’s different as it uses dried blueberries, but when soaked in sherry or brandy, they become tender and so good! I also use yellow cornmeal to give it a more texture and flavor.
This cake is not only visually stunning with its beautiful shape and golden-brown crust, but it’s also incredibly delicious and moist.
I like to make it for special occasions, but it’s excellent all season long as it uses wild-dried blueberries.
If you love blueberry recipes, try my blueberry muffins, baked blueberry donuts, and roasted blueberry popsicles.
Blueberry Bundt Cake Recipe Variations
While this classic Blueberry Bundt Cake recipe is divine on its own, there are several variations you can try to make it your own:
- Lemon Blueberry Bundt Cake: For a zesty twist, replace the orange rind with lemon zest and use lemon juice instead of the reserved liquid.
- Almond Blueberry Bundt Cake: Substitute finely ground almonds for the pecans and add a teaspoon of almond extract to the batter.
- Gluten-Free Blueberry Bundt Cake: Use a gluten-free flour blend instead of the all-purpose flour and cornmeal.
- Blueberry Cream Cheese Bundt Cake: Combine cream cheese, sugar, and an egg to make a cream cheese filling, then swirl it into the batter before baking.
Recipe Tips
Here are some tips to ensure your blueberry bundt cake turns out perfectly every time:
- Properly Grease the Pan: Generously grease and flour the Bundt pan to prevent the cake from sticking.
- Room-Temperature Ingredients: Use room-temperature butter, eggs, and buttermilk for a smoother batter and better rise.
- Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a dense cake.
- Cooling Time: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to prevent it from breaking.
How to Store
Once the cake has cooled completely, wrap it tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days. You can freeze the cake for up to 3 months for longer storage. Thaw at room temperature before serving.
Can you use fresh blueberries?
Yes, you can use fresh blueberries in this recipe as well. Omit the soaking step and replace the dried blueberries with an equal amount of fresh ones. The cake may have a slightly different texture and flavor, but it will still be delicious.
More Amazing Cake Recipes
Check out more of my delicious homemade cakes!
- Chocolate Bundt Cake Recipe
- Old-Fashioned Apple Cake
- Buttermilk Cake Recipe
- Old-Fashioned Pound Cake
- Classic Crumb Cake
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Blueberry Bundt Cake Recipe
Ingredients
- 3/4 cup dried wild blueberries
- 3/4 cup sherry or brandy
- 2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter , room temp.
- 1 1/2 cups confectioner's sugar, powdered suagr
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup pecans, finely chopped
- 1 tbsp orange zest, 1 grated orange
Instructions
- 30 minutes before preparing the cake, combine dried blueberries and sherry in a wide, shallow bowl; allow berries to soften and rehydrate for 30 to 60 minutes.
- Drain blueberries, reserving any liquid. Set aside blueberries and liquid.
- Heat the oven to 350°F. Generously grease and flour a 10-inch scalloped or plain tube pan. In a medium bowl, combine the flour, cornmeal, baking powder, baking soda, and salt.
- In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs; beat until well combined.
- Add flour mixture to butter mixture alternately with buttermilk and reserved liquid drained from berries; beat just until combined.
- Fold blueberries, pecans, and orange rind into batter.
- Spoon into prepared bundt pan.
- Bake 45 to 50 minutes or until the cake tester inserted in the center comes out clean.
- Cool the cake for 10 minutes.
- Loosen the edge; invert the pan and unmold the cake to cool on a wire rack or cake platter. Sift 1 tablespoon of confectioners' sugar over the cake and serve.
