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!
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!
Ingredients and notes
- 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
First, pre-heat oven to 350ºF (180ºC). Grease a standard bundt pan with oil and dust with flour.
Next, to a medium bowl, mix together buttermilk, eggs, sugar, oil, lemon zest, and vanilla extract (if using).
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.
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.
- 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.
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!
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.
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.
Yes! No need to thaw them, just toss them right in.
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.
More Blueberry Recipes
Dairy-free French Toast Casserole
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
Blueberry Pancake Bundt Cake
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
- 1 cup powdered sugar glaze (optional)
- 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.
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
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Best cakey thing I've eaten! Thank you ❤️❤️❤️❤️
Yay! So happy you liked it! Thanks for the review!
This looks so amazing! Can't wait to try it!
Let me know how it went for you, Suzanne!