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Blueberry Bundt Cake

Blueberry Bundt Cake

Fresh blueberries and cinnamon streusel.

  • Bundt pan

Streusel Topping

  • 1 c brown sugar (packed)
  • 2/3 c flour
  • 1 tsp cinnamon
  • 1/2 c butter


  • 1/2 c butter
  • 1 c sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 c flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 c milk
  • 1 c blueberries (frozen is fine but fresh is best)
  • 1/4 c confectioners' sugar (for dusting)

Strudel Topping

  1. Mix brown sugar, flour and cinnamon in a medium bowl.

  2. Cut in butter until mixture is crumbly; set aside.


  1. Beat butter and sugar until light and fluffy.

  2. Beat in egg and vanilla.

  3. Whisk together flour, baking powder and salt; add alternately with the milk to the egg mixture, beating well after each addition.

  4. Spread half the batter in the prepared pan; cover with berries and half the streusel topping.

  5. Spoon remaining batter on top, covering as much as possible. Sprinkle remaining streusel topping.

  6. Bake 55-60 minutes until deep golden brown. Remove to wire rack; cool. Invert cooled cake to plate; dust with confectioners' sugar.

For a vegan option, make the following substitutions:

  • replace the egg with 1 tbsp ground flax seed soaked in 3 tbsp hot water
  • replace milk and butter with non-dairy varieties