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    Home » Recipes » Dessert Recipes

    Published: Nov 19, 2021 · Modified: Dec 27, 2022 by Petranka · This post may contain affiliate links.

    Blueberry Pancake Bundt Cake

    Jump to Recipe Print Recipe

    This Blueberry Pancake Bundt Cake is moist, fluffy, and bursting with juicy blueberries! It's made with pancake mix for a quick and easy dessert or breakfast!

    Bundt cake on a white cake stand, topped with powdered sugar glaze and fresh blueberries.

    Whether you're searching for a holiday brunch recipe or you just want to bake something for fun, you'll LOVE how easy this cake is to prepare! It comes together with just 8 simple ingredients, and turns out light and fluffy!

    The powdered sugar glaze gives this bundt cake a delicious finishing touch, and the fresh blueberries on top bring freshness and zing. Enjoy a slice (or two) with a cup of coffee or your favorite afternoon tea!

    Jump to:
    • Ingredients and notes
    • How to make it
    • Expert Tips
    • FAQ
    • More Blueberry Recipes
    • 📖 Recipe

    Ingredients and notes

    Gathered ingredients for making pancake Bundt cake.
    • Oil: make sure to use neutral-flavored oil such as canola oil, sunflower oil, refined coconut oil, etc.
    • Pancake mix: use a pancake mix that has just flour, baking powder, salt, and sugar. This is what I used here and it works best for this recipe.
    • Buttermilk: I used homemade buttermilk made with soy milk and vinegar, but a store-bought one will work as well.
    • Lemon zest: optional, but it really brightens the cake, so I recommend it.
    • Vanilla extract and cinnamon: optional, use to add even more flavor.

    How to make it

    Step 1

    First, pre-heat oven to 350ºF (180ºC). Grease a standard bundt pan with oil and dust with flour.

    Step 2

    Next, to a medium bowl, mix together buttermilk, eggs, sugar, oil, lemon zest, and vanilla extract (if using).

    Step 3

    To a small bowl, mix the flour and baking powder together. Add dry ingredients into the wet and mix just until combined. Stir in the blueberries.

    Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.

    Step 4

    Let the cake cool in the pan for 10 minutes. Use a table knife to gently push the cake away from the sides of the pan. Then place a wire cooling rack (or a plate) over the base of the cake and invert the pan to release.

    Let the cake cool for at least 1 hour before slicing and serving.

    I love to make a simple powdered sugar glaze, which is just powdered sugar and milk mixed together, but that's optional. You can also frost it with vanilla buttercream.

    Pouring icing to a Bundt cake placed on a white cake stand.

    Expert Tips

    • Don't overmix the batter! This is key for a light and fluffy bundt cake. Overmixing the batter will cause it to be too dense, so stop mixing the moment you see that everything is incorporated
    • Cover the cake with aluminum foil towards the end, if necessary. I find that it tends to get very brown in the last 10 minutes, and so I always have to cover it. Every oven is different so make sure to keep an eye on your cake!
    • Take the cake out of the pan after exactly 10 minutes. If you leave it for too long, it will become soggy from the heat.

    FAQ

    How to keep bundt cake from sticking?

    Make sure that you grease the pan with oil everywhere on the inside, including the inner side of the hole. Then coat with flour and tap off any excess. This is the most important step and you should do it before adding the batter!

    When to ice it?

    You should ice the cake when it's completely cooled. Otherwise, it will be a bit of a mess, because the icing won't harden and will run everywhere.

    Should I let it cool before flipping?

    No! You should flip it just after 10 minutes of cooling for the best results. If you leave the cake in the pan for too long, it will become soggy.

    Can you use frozen blueberries?

    Yes! No need to thaw them, just toss them right in.

    Can you freeze it?

    Yes! Let the cake cool to room temperature, then transfer to a freezer-safe container and freeze for 3 months! Let it thaw overnight at room temperature before serving.

    A Bundt cake placed on a white cake stand, topped with fresh blueberries and lemon zest.

    More Blueberry Recipes

    Dairy-free French Toast Casserole

    Healthier Blueberry Crisp

    If you make this Blueberry Pancake Bundt Cake, let me know how it went in the comments below! We'd love it if you can share your results on Instagram or Pinterest! Much love xx

    📖 Recipe

    Blueberry Pancake Bundt Cake

    This Blueberry Pancake Bundt Cake is moist, fluffy, and bursting with juicy blueberries! It's made with pancake mix for a quick and easy dessert or breakfast!
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: blueberries, bundt cake, fall, quick, Summer
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 10 slices
    Author: Petranka
    Prevent your screen from going dark

    Equipment

    • Oven

    Ingredients

    For the cake

    • 2 cups buttermilk (*see notes for DIY)
    • 2 medium eggs
    • 3 tablespoon neutral oil (such as canola oil, sunflower oil, etc.)
    • ⅓ cup white sugar
    • 1 teaspoon vanilla extract (optional)
    • Zest of 1 lemon
    • 3 cups pancake mix (*see notes for DIY)
    • ½ teaspoon baking soda
    • ¼ teaspoon ground cinnamon (optional)
    • 1 cup blueberries, either fresh or frozen

    For icing

    • 1 cup powdered sugar glaze (optional)

    Instructions

    • Pre-heat oven to 350ºF (180ºC). Grease a 9-inch bundt pan generously with oil and dust with flour. This will prevent the cake from sticking.
    • To a medium mixing bowl, mix together buttermilk, eggs, oil, sugar, lemon zest, and vanilla extract (if using).
    • To a small bowl, mix the flour with baking soda and cinnamon (if using).
    • Add dry ingredients into the wet and mix together just until combined. Don't overmix! Stir in the blueberries.
    • Pour the mixture into the greased pan and bake for 45-50 minutes, until a toothpick comes out clean. If the cake is getting very brown on the top and is still not cooked at the bottom, cover it with aluminum foil. I find that in the last 10 minutes I always have to do that.
    • When ready, take the cake out of the oven and let it cool in the pan for exactly 10 minutes (set a timer). Use a table knife to gently push the cake away from the sides of the pan. Then place a wire cooling rack (or a plate) over the base of the cake and invert the pan to release. Let it cool completely before icing and serving.

    Notes

    We used this homemade buttermilk, but the store-bought one will also work.
    Make sure your pancake mix has just flour, sugar, baking powder, and salt. If you can't find that at the grocery store, you can make your own by following this recipe.
    Storage Tips
    Fridge: Let cake cool completely. Slice and transfer to an airtight container. Store in the fridge for up to 5 days.
    Freezer: Let cake cool completely. Slice and transfer to a freezer-safe container, placing parchment paper between each layer to prevent the slices from sticking. Freeze for 3 months. Let it thaw overnight at room temperature before serving.
    *Nutrition information is a rough estimate calculated without optional ingredients and with buttermilk made from soy milk.

    Nutrition

    Calories: 259kcal

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    More Dessert Recipes

    • Easy Cheesecake Without Cream Cheese
    • Boba Tea Smoothie Recipe (Shake) with Strawberries
    • Oreo Bubble Milk Tea (Cookies and Cream Boba)
    • Chocolate Boba Milk Tea (Bubble Tea)

    Reader Interactions

    Comments

    1. [email protected] says

      November 23, 2021 at 11:39 am

      5 stars
      Best cakey thing I've eaten! Thank you ❤️❤️❤️❤️

      Reply
      • Petranka says

        November 23, 2021 at 11:55 am

        Yay! So happy you liked it! Thanks for the review!

        Reply
    2. Suzanne says

      January 27, 2022 at 2:43 pm

      5 stars
      This looks so amazing! Can't wait to try it!

      Reply
      • Petranka says

        January 28, 2022 at 3:42 pm

        Let me know how it went for you, Suzanne!

        Reply

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