Blueberry Muffin Bundt Cake
by Sommer Collier — last updated on May 1, 2026 
I’m obsessed with this blueberry muffin bundt cake because it takes everything I love about a classic blueberry muffin and bakes it into a beautiful cake that’s easy to slice and serve. I fold fresh blueberries into a tender batter, then finish it with a creamy glaze and buttery oat crumble for extra texture. It’s easy enough for breakfast but special enough for dessert.
There is something magical and simply irresistible about a muffin that’s baked into a cake, and this blueberry muffin Bundt cake is the perfect example. It has everything you absolutely love about a classic blueberry muffin, but it’s turned into a bakery-style sliceable cake. Just look at those juicy berries trying to burst through the surface! It’s like they’re begging to be eaten. And that soft, moist buttery batter? Every bite is packed with a hint of vanilla that pairs perfectly with those sweet yet tangy berries. I top off the cake with a crisp, crunchy oat crumble and a generous drizzle of my homemade buttermilk glaze. Like my strawberry bundt cake recipe, this dish is simple, comforting, and seriously impressive. I also love that this blueberry muffin cake is perfect for all those indecisive morning moments where I can’t decide between breakfast or a sweet. So, that’s when I cut myself a generous slice of this bundt cake and treat myself to dessert for breakfast.
Shopnideas – ⭐⭐⭐⭐⭐ This is the best cake ever I will be making it again. It turned out exactly the way the photo look and it tastes wonderful.
Table of Contents
Sommer’s Recipe Highlights
Great way to use blueberries – This bundt cake is a great way to use fresh blueberries, especially when they’re in season, which runs from June through September. They add the perfect amount of natural sweetness and a gorgeous blue and purple hue. However, don’t limit yourself to the summer months… I often make this cake with frozen wild blueberries, and it’s just as good!
The best of both worlds – I don’t know what I like more, cakes or muffins? And why should I have to decide when I can have the best of both worlds with this delicious and simple recipe?! Every piece is filled with crumbly soft cake and juicy blueberries that just burst with every bite. This is seriously a super stress-free baking project!
Picnic-ready – When the weather starts warming up, I love to head out to my local park for a picnic, and this cake is the perfect treat to pack. I slice it and cover it in plastic wrap so that every piece stays perfectly moist and tender. Like with my pineapple upside down bundt cake, everyone goes absolutely nuts over this blueberry cake, so definitely make sure to pack one in your basket!
Key Ingredients and Tips
- Blueberries – I love using fresh blueberries because they’re plump and they have a perfect crunch that releases the most delicious juice every time you bite into them. You can absolutely use frozen blueberries if that is what you have on hand, however!
- All-Purpose Flour – You need a little more than two cups of all-purpose flour to make the cakey base of this dessert.
- Baking Powder and Baking Soda – While testing and finalizing this recipe, I discovered that using both powder and soda really makes all the difference. The combo creates a light and airy batter that lifts into a moist, tender crumb for the perfect bite.
- Eggs – Room-temperature eggs give this cake structure by helping all the ingredients bind. Plus, it adds richness and makes the cake delicious and moist.
- Buttermilk – A classic buttermilk is key to making the decadent buttermilk glaze that I drizzle all over this cake. It’s dense, smooth, and its tanginess helps balance out the sugary sweetness.
- Oats – I use classic oats to make the crumbly topping that adds a ton of texture to this cake.
- Sliced almonds – I love the nuttiness and delicate texture that these add to each slice!
- Sugar – I use brown sugar for the crumbly topping, powdered sugar for the buttermilk glaze, and then just good old granulated sugar for the cake batter.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Make the cake batter – To kick off this cake, I grease a bundt baking pan with some nonstick spray, and then I lightly coat it with some flour. I’ve found that this slight addition of flour really helps the cake pop out smoothly once it’s baked. Then, I beat the butter and sugar together with an electric mixer until it’s perfectly fluffy. I add in the eggs and vanilla, and I mix it again. In a separate bowl, I combine the dry ingredients… the flour, baking soda, baking powder, and just a smidge of salt. Now, I carefully combine the dry and wet ingredients, and that fresh lemon zest I’ve grated. As a final step, I use a wooden spoon to mix in the fresh blueberries, but I’m careful that they don’t pop!
Bake – Now that the batter is ready, I pour it into the greased bundt pan and I bake it for about an hour at 325 degrees Fahrenheit. I know it’s ready by using the toothpick test, which basically means if I poke the cake with a toothpick and it comes out clean, then the cake is ready. I let the cake cool for AT LEAST 20 minutes! If you flip it before that, it could potentially crumble and break apart. Don’t risk it!
Make the oat crumble – In the meantime, as the cake is cooling, I make the oat crumble. I toss the butter, brown sugar, flour, oats, and a couple of tablespoons of sliced, unsalted almonds into a bowl and mix them up with my hands. Then, I pour the mixture onto a baking dish and pop it in the oven for 5-10 minutes at 325 degrees Fahrenheit. This just gives it a nice golden color.
Dress the cake – In a small bowl, I make the buttermilk glaze by combining the buttermilk and powdered sugar. Then, I generously drizzle the glaze over the cooled cake, and I top that off with a lot of oat crumble! The glaze acts as the glue to hold the crumble on the top.
Recipe Variations
- Dairy-free – Swap the buttermilk for coconut milk with a splash of lemon juice for a nice tangy flavor with no dairy.
- Fruit – Experiment and try this cake with berries of your choice! This recipe would be super yummy with fresh strawberries or raspberries.
- For ease – You can make this blueberry muffin cake without the glaze or crumbly streusel topping. I love the toppings, but this cake, on its own, is still delicious without them!
- Nuts – Swap the sliced almonds with crushed pecans or walnuts for an even bigger crunch and a nutty upgrade.
- White chocolate chips – I love a gooey cake, and sometimes I fold white chocolate chips into the batter for a light chocolatey twist.
Serving Suggestions
This indulgent and sweet blueberry muffin cake is delicious at any time of the day! I serve myself a slice for breakfast with a glass of iced coffee or some warm tea, depending on my mood. But it also makes the best afternoon pick me up as is, or garnished with some fresh whipped cream or even a dollop of Greek yogurt!
Storing
Keep leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for a week. Wrap the cooled cake tightly in plastic wrap or an airtight container and freeze for up to 2–3 months. Avoid adding the glaze or crumble before freezing. If possible, add it after thawing so it stays fresh and pretty!
Frequently Asked Questions
Toss them lightly in a little flour before folding them into the batter. This helps them stay suspended instead of sinking to the bottom.
Totally! Bake it a day or two in advance and store it in an airtight container at room temperature, then top with the glaze and crumble when ready to serve.
More Delicious Bundt Cake Recipes to Try
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Blueberry Muffin Bundt Cake
Video
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:
- 3 tablespoons buttermilk
- 1 cup powdered sugar
For the Oat Crumble Topping:
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 3 tablespoons flour
- 2 tablespoons oats
- 2 tablespoons sliced almonds
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
- Storing leftovers – Keep it in an airtight container at room temperature for up to 3 days.
- Freezing – Wrap the cooled cake tightly in plastic wrap or an airtight container and freeze for up to 2–3 months. Avoid adding the glaze or crumble before freezing – add it after thawing so it stays fresh and pretty!
The texture of this cake is divine! And love the streusel topping. A winner!
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!
Absolutely! We make all sorts of variations with this recipe. :)
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.
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!!!
Wow, thanks so much Lynn! High praise indeed! :)
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.
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!
You should dust and coat the blueberries in flour, to prevent them from sinking!!
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!
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.
Looks delicious, thank you for helping me to add a new cake.
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!
We loved this! I made it as muffins and baked about 20 minutes at 400F and it turned out great. Thanks!
Could I make this cake the night before a brunch baby shower the next day?
Hi Audrey, Absolutely! :)