Blueberry Muffin Cake

Blueberry Muffin Bundt Cake: Simple and sweet blueberry cake loaded with blueberries and lemon zest. Topped with a buttermilk glaze and crispy crumbly oats.

Blueberry Cake #ASpicyPerspective #Blueberry #BlueberryCake #BlueberryCakeRecipe #BlueberryBundtCake #BundtCake #Bundt #Cake #Muffin #BlueberryMuffin #Breakfast #Dessert #Summer
Pin it on Pinterest!Fresh Blueberries

As we get closer and closer to berry season, my cravings for bright tangy nutrient-packed berries is uncontainable.

I want them on cereal, in smoothies, in salads, in sauces, but most of all, in dessert. And I like to pretend that adding berries makes everything I eat super healthy.

Let’s just go with it.

Blueberry Cake #ASpicyPerspective #Blueberry #BlueberryCake #BlueberryCakeRecipe #BlueberryBundtCake #BundtCake #Bundt #Cake #Muffin #BlueberryMuffin #Breakfast #Dessert #Summer

Blueberry Cake

Along the lines of healthy… Sometimes I want dessert for breakfast. Other times I want breakfast for dessert. Today’s recipe is an either-or recipe, I like to call Blueberry Muffin Cake.

It’s a blueberry cake with the rich and tangy elements of a good blueberry muffin recipe, like buttermilk and lemon zest.

Then I topped the cake with a creamy buttermilk glaze and crumbled brown sugar oat topping, similar to streusel topped muffins!

Blueberry Cake Recipe #ASpicyPerspective #Blueberry #BlueberryCake #BlueberryCakeRecipe #BlueberryBundtCake #BundtCake #Bundt #Cake #Muffin #BlueberryMuffin #Breakfast #Dessert #Summer

Blueberry Cake Recipe

  1. Preheat the oven to 325 degrees F. Spray a standard 12-cup bundt pan with non-stick cooking spray and sprinkle lightly with flour. This is SUPER important to do thoroughly so that your cake doesn’t stick to the bundt pan.
  2. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl.
  3. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally, beat in the lemon zest before turning the mixer off.
  4. Use a spoon to stir in half the blueberries. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. NOTE: Your blueberries will sink if your batter is thin.

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Blueberry Bundt Cake

Bake until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack.

As with all bundt cakes, make sure to give the blueberry cake plenty of time to rest and cool in the pan before flipping it out onto a cooling rack. There’s nothing worse than flipping a cake too early and watching the top pull completely off, stuck to the pan.

DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.

Blueberry Bundt Cake #ASpicyPerspective #Blueberry #BlueberryCake #BlueberryCakeRecipe #BlueberryBundtCake #BundtCake #Bundt #Cake #Muffin #BlueberryMuffin #Breakfast #Dessert #Summer

Oatmeal Streusel

Once the cake is cooling on the rack, mix the oat crumble.

Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces.

Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.

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Buttermilk Glaze

For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

Dripping with tangy berry goodness?? I’m getting giddy just thinking about this blueberry cake!

Blueberry Bundt Cake #ASpicyPerspective #Blueberry #BlueberryCake #BlueberryCakeRecipe #BlueberryBundtCake #BundtCake #Bundt #Cake #Muffin #BlueberryMuffin #Breakfast #Dessert #Summer

Perfect for Sharing

The crumbly oat and nut top, tender decadent cake crumb, and dark juicy blueberries are simply more than I can bear. See how the berries are bursting out of the surface?

It’s the perfect no-fuss cake to pack for spring and summer picnics, take to barbecues, and make for no reason whatsoever.

Blueberry Bundt Cake #ASpicyPerspective #Blueberry #BlueberryCake #BlueberryCakeRecipe #BlueberryBundtCake #BundtCake #Bundt #Cake #Muffin #BlueberryMuffin #Breakfast #Dessert #Summer

Try with Different Berries

So whether you’re in the mood for breakfast, dessert or both, make sure to give this Blueberry Cake a good ol’ try!

You can even try this cake with berries of your choice! Just let me know how it goes in the comments below.

Blueberry Cake #ASpicyPerspective #Blueberry #BlueberryCake #BlueberryCakeRecipe #BlueberryBundtCake #BundtCake #Bundt #Cake #Muffin #BlueberryMuffin #Breakfast #Dessert #Summer

Need a few more Bundt Cakes in your life?

Check out our brand-spanking-new ebook, Brilliant Bundt Cakes, packed full of the best bundt cakes you’ll ever taste!

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Blueberry Cake Recipe #ASpicyPerspective #Blueberry #BlueberryCake #BlueberryCakeRecipe #BlueberryBundtCake #BundtCake #Bundt #Cake #Muffin #BlueberryMuffin #Breakfast #Dessert #Summer

See The (Printable) Recipe Card Below For How To Make Blueberry Cake. 

other recipes you might like:

Blueberry Cake
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4.85 from 33 votes

Blueberry Cake

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

Blueberry Muffin Bundt Cake: Simple and sweet blueberry cake loaded with blueberries and lemon zest. Topped with a buttermilk glaze and crispy crumbly oats.

Servings: 16 servings
Nutrition Facts
Blueberry Cake
Amount Per Serving (1 slice)
Calories 387 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 67mg 22%
Sodium 157mg 7%
Potassium 169mg 5%
Total Carbohydrates 59g 20%
Dietary Fiber 1g 4%
Sugars 38g
Protein 4g 8%
Vitamin A 9.9%
Vitamin C 12%
Calcium 6.7%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

For the Blueberry Cake:
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all purpose Gold Medal flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 lemons, zested
  • 1 pound fresh blueberries
For the Buttermilk Glaze:
For the Oat Crumble Topping:
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 3 tablespoons flour
  • 2 tablespoons oats
  • 2 tablespoons sliced almonds

Instructions

  1. For the blueberry cake: Preheat the oven to 325 degrees F. Spray a standard 12-cup bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally, beat in the lemon zest before turning the mixer off. Use a spoon to stir in half the blueberries.

  2. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center, comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.

  3. Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.

  4. For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

Recipe Notes

7-12-2014 NOTE: A couple of people have mentioned the top sticking in the bundt cake in this recipe. I have made this cake quite a few times and have never had this happen. The main thing to focus on, for a cake that flips out perfectly, is to spray (or grease) the bundt pan thoroughly (meaning every nook and cranny) then flour it well. After it comes out of the oven DO NOT flip the cake any earlier than 20 minutes after baking. If your cake still feels hot after 20 minutes, that means your bundt pan is very well insulated. In this case, I would wait 35-45 minutes before flipping to make sure the cake has cooled to close to room temperature. You could even place the cake in the fridge to speed up the cooling time. I have 3 fruity bundt cakes I make in the same fashion and they all flip out perfectly… with a little patience. Happy Baking and use good judgment! ;)

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108 comments on “Blueberry Muffin Cake

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  3. Michael Simmonsposted December 23, 2018 at 5:44 am Reply

    Hello Sommer and thank you for this wonderful recipe!

    Do you think it’s possible to use other berries and fruits like blackberry, strawberry, peach, apricot in place of blueberries?

    Thanks!

    • Sommer Collierposted December 28, 2018 at 2:42 pm Reply

      Absolutely! We make all sorts of variations with this recipe. :)

  4. Shelley jonesposted November 24, 2018 at 11:03 pm Reply

    Made with cranberries and orange loved as well. I do have trouble with inside baking enough if I use a silicone buns pan with the blueberries not sure why.

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  7. Lynnposted August 20, 2018 at 3:49 pm Reply

    I stumbled across this recipe when I was trying to figure out what to do with an excess of blueberries I had.  This was hands down the best cake I’ve ever made and I used to own a bakery!  Absolutely delicious!!!

    • Sommer Collierposted August 22, 2018 at 9:13 pm Reply

      Wow, thanks so much Lynn! High praise indeed! :)

  8. Rick Hillposted July 31, 2018 at 4:10 pm Reply

    I just made this bunt cake for 1st time. I started out spraying the pan real good then dusting with flour. The flour & oil were not laying smooth against pan. So i washed the pan & started over again. I melted 1 T. Butter then added 1 T. flour to make a paste. I then took a pastry brush & painted the mix on to the pan, making sure to get every nook/cranny. This has worked well for me in the past. Cake is still in the oven & i can’t wait to have a piece when it’s done.

  9. Madeline Bposted July 7, 2018 at 12:32 pm Reply

    Wonderful recipe! But I was wondering – I have made this recipe twice now and both times the blueberries have all ended up at the top of the cake. It’s like while it’s in the oven they all sink to the bottom of the pan! Anyone else have struggles with this? Any tips? It still turned out amazing but all the blueberries were in one spot! 

    • Vesaposted February 8, 2019 at 1:07 am Reply

      You should dust and coat the blueberries in flour, to prevent them from sinking!! 

  10. Lisaposted April 29, 2018 at 1:57 pm Reply

    Love, love this cake! I baked this cake for our Sunday School brunch and it was a huge hit! I made it just like the recipe states except for 3 changes. I added a box of vanilla pudding to the cake mix. I did not use the crumble topping. I doubled the glaze and made it much thicker than it appears here. The end result looked more like icing than a glaze. It was fabulous! My husband said it was probably the best cake I had ever made!

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  12. Samposted January 13, 2018 at 7:47 pm Reply

    This was perfect. I’m not a big cake person but this is more like a sweet muffin put into a cake pan. The flavors were beautiful.
    I sprayed my pan, sprinkled some flour in it, and let it cool for an hour (30 min on counter, 30 min in the fridge)…it came right out in one piece. 

  13. mount and blade bannerlord 2posted November 26, 2017 at 10:02 pm Reply

    Looks delicious, thank you for helping me to add a new cake.

  14. Dawnposted June 30, 2017 at 10:41 am Reply

    I am definitely making this cake looks so delish all my favorites perfect for breakfast I like my sweets before 2. THANK YU FOR SHARING IT!

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  18. Melissa L Heiseltposted April 16, 2017 at 10:22 pm Reply

    We loved this! I made it as muffins and baked about 20 minutes at 400F and it turned out great. Thanks!

  19. Audrey Ohposted March 23, 2017 at 12:04 am Reply

    Could I make this cake the night before a brunch baby shower the next day?

    • Sommerposted March 29, 2017 at 7:57 pm Reply

      Hi Audrey, Absolutely! :)

  20. Laura Milneposted February 14, 2017 at 4:18 pm Reply

    Sigh. The whole top half stayed in the bundt pan. I sprayed and floured a lot. Let it cool down completely. All the berries sunk to the top. I think that is why? Tasted delicious though!

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  23. Karenposted December 28, 2016 at 4:25 pm Reply

    I made this a day ahead for Christmas morning. I followed the recipe to the letter. I have a heavy duty Bundt pan and probably let it cool about 45 minutes (including 15 minutes in the fridge). It was amazing!!! My family had demanded it be in the menu for any family breakfast. 

    • Sommerposted January 9, 2017 at 9:37 am Reply

      Hi Karen,

      YAY! I’m so glad you liked it. :) :)

  24. Suzieposted December 17, 2016 at 4:21 pm Reply

    My Husband and I Love the walmart bakery Blueberry Muffins. My Husband said they need to make a cake like that, so I got on pinterest and found this recipe it looked so good, so I had to make it. I made it today for a Christmas Dinner it turned out perfect, It did not stick to the pan at all, I sprayed it really good with cooking spray and cooked it for 60 min. and waited about 20 to 30 min before I tried to get it out. It looks so delicious I just hope it taste as good as it looks.I am dying to get a piece now but I have to wait til about 6:00 tonight UGH!!! I will let ya know how good it is when we eat it : )

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  28. Jennifer Leposted March 28, 2016 at 3:40 pm Reply

    I just made this cake yesterday for Easter.  Everyone, and I mean everyone was raving, gushing, salivating over its deliciousness!  I went to get a taste and…crumbs.  It was gone and I didn’t even try a slice!  Several people asked for the recipe and begged me to double, no triple the cake next time, it was that good.  Guess this is a keeper!

  29. Margieposted January 6, 2016 at 8:52 pm Reply

    I made this wonderful cake in the summer for a family reunion and there was not a crumb left — I made copies of the recipe and handed every single one out!  I’ve made this probably five times since and it comes out perfect every time although I did add some dried blueberries with the fresh ones and the blueberry flavor was more intense – delicious!  Sommer, every recipe I’ve tried from your site has come out picture perfect and taste fabulous.  The recipes are easy to follow, and are my go-tos when I want to pamper my guests.  Thanks and keep up the great work!  

  30. Jillposted November 5, 2015 at 8:23 pm Reply

    2nd time I made this.  Came out perfect again!  I do have a problem wit icing cuz I use the powder buttermilk & add water.  Can’t seem to git it right.   Still excellent!  ?

  31. Jennposted August 30, 2015 at 6:14 pm Reply

    just instagrammed you my pic.  Made this twice now, perfect every time.  This time, I put blueberries in pan pre-batter as well as added fresh lemon juice to batter and glaze.  Yum! 

    I was reading the above comments and  think maybe people who are having issues are rushing it.  Mine baked for70 minutes, clean knife in center, then cooled on a rack for another 60.  I then flipped it onto a plate and let it fall out on its own accord.   I leave my berries a little wet as well so they stay suspended in the batter.   Make sure you cream your butter and sugars a good long time, make them white and fluffy.  

    Just one question, have you made this in a 9×13 ever? Wonder how long it would need to bake for.   Thinking of ways for more glaze and crumbly goodness to stay on top.   

    • Sommerposted September 2, 2015 at 9:07 pm Reply

      Hi Jenn, Thanks so much for sharing! I haven’t made this in a 9×13 pan, but I’m guessing it would take less than half the time, base on other recipes I’ve tried that with. :)

  32. Andreaposted August 13, 2015 at 11:50 am Reply

    What loveliness!   I made it according to the directions…allowed for plenty of cool time and it came out PERFECT!  I’m so excited I get to share this with friends and family.  Thanks so much.

  33. Katherineposted June 29, 2015 at 5:29 pm Reply

    How can I store this overnight without it losing it moist fluffiness? I know if I put this is the fridge it would get sticky and not so delicious any more

  34. Carrie Wehmeyerposted May 15, 2015 at 11:23 pm Reply

    I just made this cake today after finding the recipe on Pinterest. I used frozen blueberries (a whole pound) and sprayed the heck out of my pan with Baker’s Joy .  I baked my cake for 80 minutes, then it took two hours to cool in the pan. It slipped right out. My family loved it. I will definitely be making it again. 

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  39. Deniseposted January 22, 2015 at 8:40 pm Reply

    Sommer, from the moment I saw this recipe, I pinned it. It looks very delicious. So…I baked it today and it is out of this world, super easilicious. I took before/after baking pictures. Even my picky father-in-law liked it. (Just let it it cool…clean the kitchen meanwhile…It will come out perfectly).Thank you so much for taking the time to share. I even printed a copy just in case. Recipes like this one you can never let go off your hands.

  40. ellieposted January 16, 2015 at 3:35 pm Reply

    OMG this looks incredible! Thanks for sharing!

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  42. Adaposted December 25, 2014 at 5:16 am Reply

    I made this cake last night for Chrstmas breakfast. It turned out beautifully! I baked it 80 minutes, and maybe should have gone a little longer. My oven is old so I keep the temperature slightly lower than called for so it doesn’t burn. Anyway, I left it in the pan for 45 minutes. I used a butter knife to loosen the edge at the top of the pan (bc I may not have sprayed that well enough. The whole cake came out with no issues! I was so excited. I am eating at piece now before the babes wake up and start tearing into it. Thank you so much for sharing.

  43. Donna Degnanposted December 24, 2014 at 2:23 pm Reply

    I made this for Christmas morning and it came out perfect! Haven’t eaten it yet but boy does it look good. It did not stick to the pan at all. I sprayed it with Pam and lightly floured it. Thanks for sharing. Cant wait to try it in the morning. Merry Christmas!

  44. Spenceposted December 21, 2014 at 8:06 pm Reply

    I like to use honey for sugar when I can, but it makes the cakes stick more to the pans even after spraying & flouring. Honey makes cakes taste ten times better.

  45. Bettyposted November 26, 2014 at 9:00 pm Reply

    Believe, or not, I’m baking this bake at this very moment :-) Will be taking it over to my brother’s house for Our Thanksgiving Dinner DESSERT <3 Can't wait to see they're faces as they take the first taste of this beautiful, mouth watering BLUEBERRY MUFFIN CAKE…… <3
    Psst! honestly, I can't wait to taste it myself, my husband and I are going bananas with the wonderful aroma in our home..
    Will give an update with the outcome.
    Thank you Sommer, have a HAPPY THANKSGIVING with you love ones
    Betty ;-)

  46. Eileenposted November 5, 2014 at 1:43 pm Reply

    Wow ! what a beautiful cake . can’t wait to make it ; I love blueberries and of course it’s nutritious .

  47. Mieraposted September 28, 2014 at 1:31 pm Reply

    This looks delicious! I only have frozen blueberries; do you think that will work? Should I adjust the recipe in any way?

    • Sommerposted September 28, 2014 at 5:35 pm Reply

      Hi Miera! No, it should work just fine. :)

      • Kim Cposted March 8, 2015 at 11:37 pm

        I just made this cake. I did everything as I was supposed to. I only had frozen berries, but I figured that shouldn’t be an issue. While baking my cake, in a bundt pan, overflowed. Then it sank and even after a little extra time using the the full 75 minutes too, it didn’t bake all the way. When I flipped it over just the bottom came out. :( I am so bummed. What did I do wrong??? I have never had this happen to me before. :(

      • Sommerposted March 9, 2015 at 7:33 pm

        Hi Kim, So sorry! It’s hard to say without seeing it, although three things come to mind: First, I wonder if your bundt pan is on the small side. This recipe is for a 12 cup bundt pan. You can pour some of the batter into an extra loaf pan if you want to try it again. Second, I wonder if your oven temperature is a little off. It’s fairly common for ovens to sway one way or the other over time. You can buy an extra thermometer to keep in the oven, if you want to be sure the temperature is exact. My final thought is that your baking soda or baking powder may be old. They can get a little wonky if they sit in the pantry too long. I usually replace both every 6 months, no matter how much is left in the container. I hope you will give it another shot… It’s a great cake!

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  49. Terriposted September 8, 2014 at 2:59 pm Reply

    This cake was delicious! I followed the directions. I did flip my pan and just left it on the rack for about an hour. Picked up the pan and there sat that perfect cake.

    • Sommerposted September 9, 2014 at 6:10 am Reply

      YAY! Thanks for sharing Terri!

  50. Annaposted August 12, 2014 at 10:37 pm Reply

    Made this tonight for my husband and his friends loved it! The next time I could do without the almond slivers. I’m going to try it with another berry…

  51. Jenposted August 5, 2014 at 3:57 pm Reply

    My husband requested a Blueberry Muffin cake for his birthday and I thought there was no way I would find a recipe for one. I am so glad I found your blog! The cake came out great. My husband is going to love it (and I suspect he will be requesting it again soon). Thanks for sharing!

  52. Deniseposted July 14, 2014 at 9:47 pm Reply

    I made this tonight and it was beyond delicious!! thank u for sharing the recipe :)

  53. Marlyposted July 12, 2014 at 12:53 pm Reply

    What a beautiful cake – love the blueberries…and that icing!

  54. Jacquelineposted July 11, 2014 at 8:08 pm Reply

    I am a fabulous baker – I bake all the time. I though a pound of blueberries was way too much but I followed the directions exactly. After 20 minutes, i flipped the pan and the whole top stuck. I was going to bring it to a bbq tomorrow – I flipped it back and it’s in the freezer now. It tastes great…. Next time I think a pint of blueberries would be plenty – and I will flour the blueberries first and put them on top a the end so they don’t sink to a horrible mess. I can’t even believe the first reviews you have on top of this page because if you follow the directions exactly you end up with a tasty mess. And – I would butter and flour the pan.

    • Jacquelineposted July 11, 2014 at 9:12 pm Reply

      Good news! Putting it in the freezer for an extra 20 minutes worked! It almost all came out and what did not I molded back on the top – put the glaze then the crumbles . I made an little bit more glaze to put on top of the crumbs to hold it together then I put a bit of candied lemon peel I made with the extra lemon peel. It looks great! The top looks like a blueberry cobbler and the berries are all on the top. So I will try to use one pint and flour the berries next time. There was a lot of mess to taste – and the taste is exquisite!

      • Sommerposted July 12, 2014 at 1:34 pm

        Hi Jacqueline!

        I always use 1 pound of berries and prefer the extra berry flavor. The berries sinking to the bottom does happen a little–that’s why I layer some of the berries on top of the batter. However, using a thinner variety of buttermilk can also make the batter thin causing the berries to sink. Adding wet berries to the batter would probably do the same thing.

        I’m so glad you found a solution, and am also happy you like the flavor. YAY!!

  55. Neena Bposted July 8, 2014 at 2:50 pm Reply

    I made this cake and followed the instructions to the letter. After the 20 minute cooling period, I turned the cake out on a plate and it fell into a pile of crumbs. What did I do wrong?

    • Sommerposted July 9, 2014 at 4:06 pm Reply

      Hi Neena, Hmmm. It’s hard to say without seeing it, but I wonder about the non-stick surface on your bundt pan… Did it stick to the sides when you flipped it?

      • Neena Blackwellposted July 9, 2014 at 4:12 pm

        Brand new pan, sprayed and floured. I squished the whole thing back into
        a cake pan and baked it 20 more minutes. Then let it cool completely in the pan,
        it wasn’t a bundt pan and not quite as pretty, but it tasted great.

  56. brandiposted July 6, 2014 at 9:27 pm Reply

    Made this tonight and it was amazing…except for all the blueberries sinking to the bottom while baking. Not sure what happened.

    • Sommerposted July 9, 2014 at 4:09 pm Reply

      So glad you liked it Brandi! The berry sinking happens when the batter is a little too thin. This could be the result of several things, but is most likely due to the brand of buttermilk you used.

  57. Judyposted July 6, 2014 at 5:06 pm Reply

    I made this cake today, it is so delicious and easy to make. Wow, love it.

  58. Paigeposted July 5, 2014 at 9:00 pm Reply

    Made this a couple times and it still hasn’t come out right. Definitely not a pound of blueberries but still delicious all the same

  59. Julie @ Lovely Little Kitchenposted July 2, 2014 at 8:31 am Reply

    What a beautiful cake! LOVE the oat crumble!

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  61. Danitraposted July 1, 2014 at 10:10 am Reply

    This looks delicious! I’m going to make this today. What kind of oats do you recommend?

  62. Melanie Greerposted June 29, 2014 at 4:02 pm Reply

    I made this for work as my hubbs does not like blueberries and knowing I could easily eat this all myself. Every once in a while you make a bundt cake and the crown sticks to the top…sadly this was that time for me. So I had to improvise on presentation…I took the whole cake, sliced it into beautiful wedges and layered it on a long narrow glass platter. Drizzled the glazed zig zagged all over the top and scattered the crumbles over the top and ta-da..beautiful cake. Best part was i did not have to wait to cut into it and taste it while waiting for everyone at work to take some. Great Recipe, great flavor and super easy to make. Thank you for sharing.

  63. Hannahposted June 27, 2014 at 11:01 am Reply

    Made this cake. Absolutely incredible. Even without the glaze and the topping this cake was gone in 12 hours!!

  64. Reginaposted June 12, 2014 at 11:05 am Reply

    I am headed to the store for the ingredients I don’t have. I just picked a pound of fresh blueberries from the bush by the garden. I know this will be as good as it looks. Thanks for the recipe! :)

  65. Erikaposted June 8, 2014 at 8:44 pm Reply

    Just letting you know I featured your recipe on my blog – I look forward to trying it soon!
    http://erikaeagle.com/2014/06/links-love-june-7-2014-2/

  66. Cherylposted June 8, 2014 at 8:32 am Reply

    Just made it this morning, and it is almost half gone! Delicious!

  67. Pingback: Links I Love: June 7 2014 | Erika Eagle

  68. marcieposted June 5, 2014 at 7:40 pm Reply

    This is one of the most gorgeous cakes I’ve seen! I’ve been on a huge blueberry kick, too, so this is calling my name!

  69. capturing joy with kristen dukeposted May 30, 2014 at 2:36 pm Reply

    Made this. Loved it. Sharing it on Facebook tomorrow morning!

  70. Brian @ A Thought For Foodposted May 26, 2014 at 7:56 pm Reply

    It has fruit in it, so it’s healthy, right? We’ll just say yes. :-)

  71. Pingback: 25+ Best Blueberry Recipes - A Family Feast

  72. Shainaposted May 24, 2014 at 8:36 am Reply

    Sold. I’d like a slice with my morning coffee first thing tomorrow morning. I’d better get baking!

  73. Laura (Tutti Dolci)posted May 23, 2014 at 5:26 pm Reply

    Such a great cake, I’m in love with the streusel topping!

  74. Barbara @ Barbara Bakesposted May 20, 2014 at 9:49 pm Reply

    Love the addition of the streusel topping on a bundt. Great idea.

  75. Ericaposted May 20, 2014 at 12:02 pm Reply

    I was looking for a blueberry muffin recipe and found this cake. It looks wonderful and love your site. Going to make it today for my kids!

  76. Tina | Mdemoiselle Gourmandeposted May 19, 2014 at 2:42 am Reply

    Wow, the cake looks sooo moist and delish! I mean, why have a muffin if you can have a cake? :)
    And I agree I’m totally craving for anything berry, especially blueberries, such a great color.

  77. Meredithposted May 18, 2014 at 6:06 pm Reply

    Incredibly delicious!

  78. Marie @ Little Kitchieposted May 18, 2014 at 7:13 am Reply

    This is beautiful!!! SO excited and ready for berry season!

  79. Stephanie @ Eat. Drink. Love.posted May 17, 2014 at 10:52 pm Reply

    Oh my gosh, this cake looks incredible!

  80. Laura Dembowskiposted May 17, 2014 at 6:43 pm Reply

    I’m pretty sure I’ve already eaten my weight in blueberries and cherries. I have been waiting for all the summer fruits forever. Now I need to get baking with them too!

  81. Gabyposted May 17, 2014 at 11:25 am Reply

    Perfect addition to brunch!

  82. Rebeccaposted May 16, 2014 at 6:47 pm Reply

    I love blueberry things!!! This looks great. I’ll have to pin this for later.

  83. Anna @ Crunchy Creamy Sweetposted May 16, 2014 at 11:12 am Reply

    This bundt cake is fantastic, Sommer! Love everything about it! Sharing!

  84. Mariaposted May 16, 2014 at 10:53 am Reply

    I think I need to make this right now!

  85. Aimee @ Simple Bitesposted May 16, 2014 at 8:53 am Reply

    Yes I want dessert for breakfast, too!

  86. naomiposted May 16, 2014 at 8:17 am Reply

    I love how easy this is – one pour rather than twelve little muffins! And great tip, on waiting for the bundt cake to cool.

  87. capturing joy with kristen dukeposted May 16, 2014 at 7:42 am Reply

    OH my goodness!I love blueberry anything, and this looks heavenly! Pinning!

  88. Wariposted May 16, 2014 at 7:39 am Reply

    Wow! This looks so tempting! What would u advise as a substitute for berries? We don’t hav them here in India.

  89. Heather Christoposted May 16, 2014 at 7:20 am Reply

    OMG Sommer. This looks so dang good. What i wouldn’t give to dive into that cake!

  90. Tieghanposted May 16, 2014 at 7:12 am Reply

    Wow, this is such a great idea!! I too am so excited for berry season, so this cake is perfect!

  91. marlaposted May 16, 2014 at 7:04 am Reply

    Such a delish looking spring cake!

  92. Jenposted May 16, 2014 at 7:01 am Reply

    I’m the same way – I look forward to berry season almost as much as apple season. Although I’m a raspberry girl through and through.

  93. Jennie @themessybakerblogposted May 16, 2014 at 5:40 am Reply

    This cake is bursting with rich, berry flavor. It really is a gorgeous cake. I’ll have a huge hunk with my coffee. Pinned.