Name: Blueberry Bundt Cake
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Ingredients: 100 g soft butter (7 tbsp); 80 g sugar (⅓ cup + 1 tsp); 1 tsp vanilla extract; 2 medium eggs; 130 g all-purpose flour (1 cup + 1 tbsp); 1 tsp baking powder; 1 pinch of salt; 2-3 tbsp blueberry jam (see recipe below); 150 g fresh blueberries (1 heaping cup); 40-50 g sugar (3-4 tbsp, depending on sweetness of the fruit); 1 tsp lemon juice; ½ tsp cornstarch + 1 tsp cold water (to thicken)

Food with Style Baking Club

Bake it step by step on video

Matching course module: Butter Cake Batter

Baking course with 9 modules and 34 video lessons
1:1 chat with the Food with Style Baking Chef
Community chat and E-Book with 100 recipes

Discover the Baking Club

From 14,90 € a month, cancel any month

7 days free with the Starter Baking Set

FAQ

Blueberry Bundt Cake Questions

Can I use frozen blueberries for the jam?

Yes, you can cook frozen berries with the sugar and lemon juice just like fresh ones. They may release a bit more liquid, so simmer until they break down and use the cornstarch slurry if the jam still looks runny. Press it through the sieve and let it cool completely before it goes near the batter.

Can I use store-bought jam instead of making my own?

Absolutely, you only need 2-3 tbsp. Pick a thick, spoonable blueberry jam so it stays in distinct swirls instead of running into the batter. If it feels loose, stir it and chill it for a bit first, and if it has skins or chunks, press it through a sieve like in the recipe.

Why can the cake turn out dense or tough?

Most often the flour got mixed in too long. Once the flour, baking powder and salt go into the creamed butter mixture, you want to stir only until just combined, so the crumb stays tender. Beating the butter and sugar until light and creamy, and adding the eggs one at a time, also helps the batter hold air.

How do you get a pretty marbled swirl and keep the jam from sinking?

Let the jam cool completely first, so it stays thick and does not melt into the batter. Put it in small spoonfuls between the two batter layers, then swirl gently with a fork. A few light passes are enough, because too much stirring turns the marbling into one purple blur.

How should I store the cake, and can I prepare parts ahead?

Let the cake cool completely in the ring cake pan and after turning it out, then cover it so it stays tender. The jam is easy to make ahead since it has to cool anyway, so keep it covered in the fridge until baking day. Wait to dust the cake with powdered sugar until just before serving, so it stays fresh and pretty.