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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 2 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 259 kcal


  • Oven


For the cake

  • 2 cups buttermilk (*see notes for DIY)
  • 2 medium eggs
  • 3 tablespoon neutral oil (such as canola oil, sunflower oil, etc.)
  • 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


  • 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.


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.
Keyword blueberries, bundt cake, fall, quick, Summer