Blueberry Bundt Cake.

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Gorgeous delicious Blueberries for a decent price was a great find at our Farmer’s Market this weekend. I’ve got enough berries to even stock up for winter( I need to fill up those 3 freezers I have, after all 🤪) 

Family requested a Blueberry Bundt Cake for a dessert,I couldn’t say no, and why would I?. We all love this flavourful Bundt cake so much, and there’s many reasons why we do ♥️This Bundt cake is burst of yummy blueberry goodness in each bite , this cake is very soft, it stays soft for several days that is of course if you won’t manage to eat everything including the crumbs within a day. I also use a secret ingredient here, which is a cottage cheese ( farmer’s cheese). Cottage cheese gives a wonderful texture, brings more flavour and tones down the sweetness. 

A few notes before you start baking:

  • Use full-fat cottage cheese if possible. I suggest processing the cottage cheese in a blender, it will be incorporated better in a dough and won’t have a grainy texture. 
  • Make sure to dust blueberries with flour before adding them to the batter.  This will help to keep the blueberries from sinking to the bottom of the pan. 
  • Make sure all your ingredients are at room temperature before you start baking. 
  • If the top of your Bundt cake start browning too much , cover it loosely with some foil and finish baking as per instructions.
  • If possible, use kitchen scales to measure the ingredients, try to use metric system! It’s more accurate and I can guarantee that you’ll have a bigger success in creating a perfect bake each time.
  • Instead of a simple lemon glaze I am using, simply dust Bundt cake with icing sugar or use your favourite glaze ( icing sugar+ milk or cream cheese frosting ).
  • Use fresh or frozen bluberries. There’s no need to defrost the frozen berries. If you feel adventurous, substitute blueberries with Raspberries, Saskatoon berries, Cranberries …
  • This Blueberry Bundt cake tastes better fresh, if having leftovers- store in an airtight container, for up to 2 days. Enjoy!

Have fun baking, cheers


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