Martha Stewart Blueberry Bundt Cake

This Martha Stewart Blueberry Bundt Cake is a light and fluffy recipe, which includes fresh blueberries and vanilla extract. It’s a classic, foolproof recipe, ready in about 1 hour.

Martha Stewart Blueberry Bundt Cake Ingredients

• 3 cups all-purpose flour
• 5 large eggs
• 2 cups granulated cane sugar
• 1 cup canola or vegetable oil (avocado or light olive oil works too)
• 2 tablespoons baking powder
• 2 tablespoons vanilla extract
• 1/4 teaspoon salt
• 2 cups fresh blueberries (small to medium size)
• 2 tablespoons flour (for dusting blueberries)
• 1 cup whole milk
• 1/2 teaspoon lemon zest (optional)
• Baking spray (not PAM, actual baking spray)

How To Make Martha Stewart Blueberry Bundt Cake

1. Preheat the oven: Set your oven to 350°F.
2. Whisk the eggs and sugar: In a mixing bowl, use an electric whisk to beat eggs, vanilla extract, and sugar for 2–3 minutes until light and fluffy.
3. Add wet ingredients: Pour in the milk and oil, then whisk for another minute.
4. Incorporate dry ingredients: Add flour, baking powder, and salt. Whisk until fully combined, then let the batter rest for 5 minutes.
5. Prepare the blueberries: Dust blueberries with 2 tablespoons of flour. If needed, spray slightly with baking spray first to help flour adhere.
6. Fold in the berries: Gently fold 90% of the blueberries into the batter.
7. Prepare the pan and pour: Spray a Bundt pan with baking spray. Pour the batter into the pan and sprinkle the remaining blueberries on top.
8. Bake the cake: Place on the middle rack and bake for about 50 minutes. Begin checking at 45 minutes using a skewer—when it comes out clean, the cake is ready.
9. Cool and serve: Let the cake cool in the pan before transferring to a serving dish. Enjoy!

Recipe Tips

• How to keep blueberries from sinking: Toss them in flour and avoid using large blueberries.
• Can I use frozen blueberries? Yes, but thaw and pat dry before flouring and adding to the batter.
• Why use baking spray instead of oil? Baking spray ensures the cake doesn’t stick to the intricate Bundt pan.
• How do I know when it’s done? Use a wooden skewer—if it comes out dry or with crumbs, the cake is done.
• Why rest the batter? Letting it rest helps the ingredients hydrate for better texture.

What To Serve With Blueberry Bundt Cake

This fresh and sweet Bundt cake goes well with:

• Whipped cream or mascarpone
• Fresh lemon zest or a lemon glaze
• A hot cup of Earl Grey or chamomile tea
• Greek yogurt and honey
• A scoop of vanilla bean ice cream

How To Store Blueberry Bundt Cake

Refrigerate: Store the cake in an airtight container in the fridge for up to 5 days.

Freeze: Wrap individual slices or the whole cake in plastic wrap and foil. Freeze up to 2 months and thaw at room temperature before serving.

Blueberry Bundt Cake Nutrition Facts

• Calories: 286 kcal
• Carbohydrates: 64g
• Protein: 4g
• Fat: 1g
• Saturated Fat: 0.5g
• Cholesterol: 4mg
• Sodium: 311mg
• Potassium: 91mg
• Fiber: 2g
• Sugar: 37g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I add lemon glaze on top?
Yes, a lemon glaze made from powdered sugar and lemon juice complements the blueberries perfectly.

Why is my Bundt cake sticking to the pan?
Use actual baking spray and coat the pan thoroughly, especially around the ridges.

Can I make this gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend and adjust baking time slightly if needed.

How to prevent overbaking?
Start checking at 45 minutes with a skewer and remove the cake as soon as it tests clean.

Try More Recipes:

• Martha Stewart Black Forest Cake
• Martha Stewart Banana Nut Cake
• Martha Stewart Banana Layer Cake