Blueberry Buttermilk Bundt Cake

This blueberry buttermilk bundt cake is a great way to use up fresh blueberries!

 Icing drizzled on top really adds that special touch.

A cross between a blueberry pancake and blueberry muffin!  If you love both, like I do; then you’ll enjoy this blueberry buttermilk bundt cake!  You could even serve this with breakfast or brunch.  I actually had two pieces for breakfast with some coffee.    

Or, feel free to serve it anytime of the day. 

This recipe uses simple ingredients to create a wonderful bundt cake.  The cake smells so good and your house will too.

Blueberries are full of amazing health benefits!  They help your eyes, brain, heart and full of anti-oxidants.  They also help fight cancer!  

We love to add blueberries to our smoothies and they make a great frozen treat.  Our son, Landon, loves to eat frozen blueberries.  He could eat a whole bag of frozen blueberries!  I remember when he was a baby sitting in his high chair, eating his frozen blueberries and signing the word “more” with his little hands.  His cute baby face, smeared with blueberries!  

Memories… Kind of like this.  He was such a cutie!  He was 2-years old here and decorating an ornament.  It must of been after snack time or dessert?  Looks like he ate something with chocolate. 

Alright, back to the blueberry buttermilk bundt cake…

I wanted to do something different with the blueberries and made this bundt cake.  Maybe, some vanilla ice cream can go along side a slice of this bundt cake!  Sounds delicious! 

Blueberry Buttermilk Bundt Cake
If you love blueberry pancakes and blueberry muffins, then you'll love this blueberry bundt cake.
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  1. 1/2 cup salted butter ( room temperature)
  2. 1/2 cup applesauce ( I used blueberry applesauce)
  3. 1 cup sugar
  4. 1/2 cup powdered sugar
  5. 3 eggs
  6. 1/2 Tablespoon vanilla
  7. 1 teaspoon lemon juice
  8. 1 cup buttermilk
  9. 2 1/2 cups sifted, all-purpose flour
  10. 1/2 teaspoon baking soda
  11. 1/4 teaspoon sea salt
  12. 1 Tablespoon baking powder
  13. 3 1/2 cups fresh blueberries ( save 1/2 cup to add before baking)
Icing Drizzle
  1. 1/2 cup powdered sugar
  2. 2 teaspoons milk
  3. 1 teaspoon corn syrup
  4. 1/2 teaspoon lemon juice
  1. Preheat oven to 350 F. Prepare bundt pan by generously spraying with non-stick cooking spray. Set aside.
  2. Cream the butter, applesauce and sugars together. Add the eggs, one at a time and mix well. Add the vanilla, lemon juice, and buttermilk, mix well.
  3. Combine the sifted flour, baking soda, baking powder, and salt. Don't over mix.
  4. Gently stir in 3 cups of blueberries. Pour batter into prepared bundt pan. Spread around evenly and add the remaining 1/2 cup of blueberries on the top of batter in pan.
  5. Bake for 1 hour. Allow to cool completely before turning upside down.
Icing Drizzle
  1. Combine the icing ingredients together and mix until smooth. Drizzle on cooled bundt cake.
  1. Make sure to really spray the bundt pan, to make sure cake won't stick to the pan.
  2. Allow the bundt cake to fully cool before removing. This could take 2 hours, depending on the type of pan.
Vanessa Baked http://vanessabaked.com/

 Go find your bundt pan and gather the ingredients to make this delicious blueberry buttermilk bundt cake!  Use up that buttermilk and finish off those blueberries to make this today!  

Go bake up some memories with your family!



About Vanessa

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5 comments on “Blueberry Buttermilk Bundt Cake

  1. Celli

    As usual that cake is making my mouth water, the picture Makes it look amazing it should be in the magazines!

    1. Vanessa

      Thank you for the kind comment!

  2. Pingback: Baked Blueberry Donuts with Honey Glaze - Vanessa Baked

  3. Broma Bakery

    This looks amazing! Love love love me some blueberries in my cake

    1. Vanessa

      Thank you, Broma Bakery!