Cake Dessert

Blueberry Bundt Cake


It’s been a while since I used my bundt pan. Therefore, I took it out to show it a little love by baking this super simple one bake. All you really need is your mixing bowl, and a measuring cup for your wet ingredients. Pour your wet ingredients into your dry, then fold in blue berries, and you are done! So simple, anybody can do it! 

I love my bundt pan for obvious reasons. It makes every cake that comes out from it so pretty, effortlessly. And I meant it when I say, every single one of them has turned out gorgeous. Whip up a simple drizzle of icing sugar and milk, then drizzle it over your cake for that extra touch. Totally optional though, the cake on it’s own was more than good enough.

blueberry cake 5

I love the gooey blueberries bursting with goodness in the cake. It makes the cake filled with pockets of oozy blueberry jam like filling. Very yum!


Blueberry Bundt Cake

Sharon of Delishar
Servings 12



  • 3 cups plain flour
  • 1-1/3 cups sugar
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup veg oil
  • 3 eggs 60g
  • 2 cups blueberries
  • 1 tbsp vanilla bean paste / extract


  • 1 cup icing sugar
  • 2-3 tbsp milk



  • Preheat oven to 175C.
  • Lightly grease your bundt pan
  • In a mixing bowl, add flour, sugar, salt, baking soda, and baking powder.
  • Mix to combine.
  • In a measuring cup, mix together oil, buttermilk, eggs, and vanilla extract until combined.
  • Drizzle in wet ingredients into dry ingredients with mixer on medium low speed.
  • Mix until just combined.
  • Fold in blueberries.
  • Transfer batter into bundt pan.
  • Bake for 60-70 minutes, or until skewer comes out with few moist crumbs or clean.
  • Let cool in pan for 10 minutes, then flip on to wire rack to cool completely.


  • Mix icing sugar with 2 tbsp milk.
  • Add more milk 1 tsp at a time until desired consistency.
  • Drizzle over cooled cake.


Make buttermilk by adding 1 tbsp vinegar or lemon juice into 1 cup milk.
Set aside for 5-10 minutes for it to curdle.
Adapted from
blueberry cake 4


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  • Reply
    8 September, 2015 at 12:08 am

    o wow new looks .. i guess u r shifted to wordpress 🙂 very nice work dear 🙂

  • Reply
    8 September, 2015 at 12:08 am

    such a lovely bundt cake

  • Reply
    30 December, 2015 at 7:59 am

    Can butter be used in place of oil?

    • Reply
      Sharon Lam
      31 December, 2015 at 5:21 am

      Yes you can use butter instead of oil.

      • Reply
        31 December, 2015 at 7:00 am

        Actually I just baked it last night. It taste good but it cracked when baking. Is it because the temperature is too high? It gives me a crust on TOP.

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