Blueberry cream cheese bundt cake is a tender, buttery cake made with cream cheese and plenty of blueberries, baked in a bundt pan and finished with a thick cream cheese frosting. It serves twelve and stays moist for days.
The batter creams butter and cream cheese together for a dense, soft crumb, and the berries stay evenly spread through every slice. Bake it for brunch, a baby shower, or any weekend gathering that needs a showpiece cake.
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Why This Blueberry Cream Cheese Bundt Cake Recipe Works
Cream cheese in the batter adds a mild tang and a plush, tender crumb that stays moist for several days.
Five eggs and plenty of butter give the cake structure and a rich flavor like a classic pound cake.
Fresh or frozen blueberries work equally well, so the cake can be made in any season.
Ingredients for Blueberry Cream Cheese Bundt Cake
- The cake uses two and a half cups of all purpose flour, one teaspoon of baking powder, half a teaspoon each of baking soda and salt, twelve ounces of butter, eight ounces of cream cheese, two cups of sugar, one teaspoon of vanilla, five eggs, and two cups of blueberries.
- The frosting uses four ounces of cream cheese, two ounces of butter, two and a half cups of powdered sugar, a pinch of salt, and one and a half tablespoons of heavy cream.
Butter and cream cheese. They make a rich, tender crumb with a slight tang.
Eggs. They add structure and lift.
Blueberries. They add sweet, juicy pockets of fruit.
Flour and baking powder. They support the heavy batter.
Cream cheese frosting. It adds a creamy, tangy finish.
How to Make Blueberry Cream Cheese Bundt Cake
1. Heat the oven. Heat the oven to three hundred twenty five degrees F and grease and flour a twelve cup bundt pan.
2. Mix the dry ingredients. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
3. Cream the butter. Beat the butter and cream cheese until smooth, add the sugar gradually, and beat for three minutes until light and creamy, then mix in the vanilla.
4. Add the eggs. Add the eggs one at a time on medium speed, scraping the bowl as needed.
5. Fold in the flour and berries. Mix in the dry ingredients on low speed until just combined, then fold in the blueberries by hand.
6. Bake and cool. Bake for sixty five to seventy five minutes until a toothpick comes out clean, cool in the pan for twenty minutes, and invert onto a rack.
Make the frosting while the cake cools completely. Beat the cream cheese and butter until smooth, add the powdered sugar, salt, and cream, and beat until thick and creamy. Spread it over the cooled cake and garnish with fresh blueberries. Frosting a warm cake makes it melt and slide off.
Toss the blueberries with a spoonful of the flour before folding them in. The coating helps keep the berries from sinking to the bottom as the cake bakes. Fold gently so the batter does not turn purple, and use frozen berries straight from the freezer without thawing.
How to Serve Blueberry Cream Cheese Bundt Cake
Serve slices at room temperature with coffee, tea, or a spoonful of whipped cream. For more cake ideas, try lemon blueberry crumb cake, turtle brownie bundt cake, chocolate pudding bundt cake, or blueberry custard cake.
How to Store and Reheat Blueberry Cream Cheese Bundt Cake
Cover the cake and keep it at room temperature for up to two days, or refrigerate it for up to five days because of the cream cheese frosting. Bring slices to room temperature before serving. Freeze unfrosted slices wrapped tightly for up to three months.
Tips and Variations for Blueberry Cream Cheese Bundt Cake
Flag the allergens. This cake contains wheat, milk, and eggs, and the frosting contains dairy, so check every label.
Do not taste raw batter. The batter contains raw eggs, so taste only the baked cake.
Grease well. Butter and flour reach every groove.
Use room temperature ingredients. They blend smoothly.
Check early. Ovens vary, so test at sixty minutes.
Add lemon zest. It brightens the berries.
Cool in the pan first. Twenty minutes helps the cake release cleanly.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for storing cream cheese frosted cakes.
Grease the bundt pan with a pastry brush and melted shortening, then dust it with flour. Every groove needs a thin coat, because a missed spot grabs the cake and tears it during release. Tap out the extra flour so the crust does not look pale and dusty.
If the cake sticks, set the warm pan on a damp towel for a few minutes. The steam loosens the edges so the cake slides out. Glaze or frost only once the cake has cooled fully, and chill it for thirty minutes first if you want neat, clean slices.
Frequently Asked Questions About Blueberry Cream Cheese Bundt Cake
How do you keep blueberry cream cheese bundt cake from sticking?
Grease every groove with shortening and dust it with flour, then cool the cake in the pan for twenty minutes.
Can you make blueberry cream cheese bundt cake ahead of time?
Yes. Bake the cake a day early and frost it the day you serve it.
Can you use frozen berries in blueberry cream cheese bundt cake?
Yes. Add the berries straight from the freezer without thawing.
How do I know the cake is done?
A toothpick inserted in the thickest part comes out clean.
Can I skip the frosting?
Yes. A dusting of powdered sugar works too.
Blueberry Cream Cheese Bundt Cake
Equipment
- 12 cup Bundt pan
- Electric mixer
- Mixing bowls
Ingredients
Main Ingredients
- 2 cup all purpose flour plus 1/2 cup more
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 12 oz unsalted butter room temperature
- 8 oz cream cheese room temperature
- 2 cup granulated sugar
- 1 tsp vanilla extract
- 5 large eggs room temperature
- 2 cup blueberries fresh or frozen
- 4 oz cream cheese for the frosting
- 2 oz unsalted butter for the frosting
- 2 cup powdered sugar plus 1/2 cup more
- 1 pinch salt
- 1 tbsp heavy cream plus 1/2 tablespoon more
Instructions
Cooking
- Heat. Heat the oven to 325 F and grease and flour a bundt pan.
- Mix. Beat the butter, cream cheese, and sugar until creamy, then add the vanilla and eggs.
- Fold. Mix in the dry ingredients and fold in the blueberries.
- Bake. Bake 65 to 75 minutes, cool 20 minutes, and invert.
- Frost. Beat the frosting ingredients and spread over the cooled cake.
