Ultimate Blueberry Donut Bundt Cake: A Moist & Delicious Glazed Dessert
Who says donuts are only for breakfast? Break free from tradition with this show-stopping **Blueberry Donut Bundt Cake**, a delightful dessert that beautifully captures the essence of a classic blueberry donut in an elegant cake form. This recipe allows you to whip up an adorable, incredibly moist, and flavorful treat that will impress at any gathering, from a casual Sunday brunch to an elegant evening dessert.
Crafting Your Donut Cake in a Bundt Pan
This simple **donut cake recipe** combines all the beloved flavors of a fresh blueberry donut within the charming and distinctive shape of a **Bundt cake**. Bursting with juicy, fresh blueberries nestled throughout the tender crumb, and finished with a luscious, smooth vanilla glaze cascading over its ridges, this homemade dessert is a refreshing and satisfying treat to savor at any time of day. Its inviting aroma and irresistible taste make it a staple for anyone craving a touch of sweetness.
This **blueberry Bundt cake** is so utterly delicious and addictive, you might find yourself wanting to devour half of it in one sitting! It boasts a wonderfully thick and tender texture, yet remains incredibly moist and gooey – a true testament to a well-made cake. Honestly, the versatility of this **glazed donut cake** knows no bounds. Serve it as a sophisticated dessert after Sunday dinner, a delightful centerpiece for brunch, a comforting treat on a weeknight, or even as an indulgent breakfast on a leisurely Saturday morning. Its ease of preparation ensures that everyone, from novice bakers to seasoned pros, will find joy in making and, more importantly, eating this crowd-pleaser!
Other Irresistible Bundt Cakes You’ll Adore:
- Pumpkin Bundt Cake Recipe
- Blood Orange Cake in a Bundt Pan
- Honey Cake in Bundt Pan
- Blueberry Lemon Cake with Mascarpone Frosting
- Air Fryer Pumpkin Cake
What is the Difference Between a Bundt Cake and a Regular Cake?
While often categorized together, a **Bundt cake** is most famously distinguished by its unique and ornate shape, a direct result of being baked in a specialized Bundt pan. This old-fashioned cake typically features a round, fluted design with a large hole in the middle, a characteristic inspired by European kugelhopf cakes. Beyond this visually striking appearance, the primary difference between a Bundt cake and a traditional round or sheet cake is primarily the pan itself, rather than the cake batter or ingredients. The distinctive hole in the center of a Bundt pan allows for more even heat distribution during baking, ensuring that the cake cooks uniformly and thoroughly, preventing a raw center while the edges brown too quickly. This thoughtful design also results in a higher crust-to-interior ratio, which many bakers and eaters adore. Essentially, the “Bundt” refers to the pan and the resulting shape, rather than a specific type of cake batter. In fact, many standard cake recipes can be adapted for a Bundt pan, often simply by adjusting the baking time to accommodate the pan’s volume and the unique thermal properties.
How Do You Keep a Bundt Cake from Sticking to the Pan?
Given that most Bundt cake pans feature an intricate, beautifully textured design, it’s quite common for your cake to cling to these delicate lines and details if not properly prepared. To ensure your **blueberry donut Bundt cake** releases flawlessly and retains its stunning shape, it’s crucial to take a few extra, yet simple, preventative steps. These tips are vital for a successful, stick-free unmolding experience:
- Choose the Right Pan: Start with a high-quality nonstick Bundt cake pan. Dark, coated Bundt pans are excellent choices, as their nonstick properties help immensely. Alternatively, consider using a silicone pan. Silicone’s flexibility makes it incredibly easy to release the cake, often without the need for extensive greasing and flouring, though a light spray can still offer added insurance.
- Thorough Greasing with Cooking Spray: While butter is a common choice for greasing traditional cake pans, its solid form can make it challenging to get into every nook and cranny of a detailed Bundt pan. For optimal coverage, a nonstick cooking spray is your best friend. Make sure to thoroughly coat the entire interior surface of your Bundt pan, including the central cone and all the intricate designs. Don’t be shy; aim for a light, even layer in every single indentation before pouring in your cake batter.
- Dust the Pan with Flour (or Cocoa Powder): After greasing, a light dusting with flour creates an additional nonstick barrier. This fine layer of flour not only helps prevent sticking but also absorbs any excess grease, ensuring the cake doesn’t become oily or develop a gummy texture on the outside. To prevent unsightly clumps of flour on your finished cake, place the flour in a fine mesh strainer and lightly tap it to evenly dust the inside of the pan. Once coated, invert the pan and gently tap its sides to release any excess flour. For chocolate-flavored cakes, consider using cocoa powder instead of flour to avoid white streaks and enhance the chocolate flavor.
How to Remove a Bundt Cake from the Pan Successfully
Since this delightful **blueberry donut cake** is prepared in a Bundt pan, the method for removing it differs slightly from a traditional cake pan. The cake bakes inverted, meaning it will need to be carefully flipped over once cooled. Patience is key here to ensure your beautifully shaped cake emerges perfectly intact. Here’s a detailed two-step process for a successful Bundt cake release:
- Gently Loosen the Edges from the Pan: Even with meticulous greasing and flouring, there might be a few stubborn spots where the cake edges are slightly adhered to the pan’s intricate design. Before attempting to flip your Bundt cake, take a moment to carefully loosen all the edges. Using a thin butter knife or a flexible, flat silicone spatula, gently slide the end of the tool between the cake and the pan. Work your way slowly and deliberately around the entire circumference of the cake, including around the central cone. Be very gentle to avoid tearing the cake or scratching your pan’s nonstick coating. The goal is to separate the cake from the pan without dislodging it.
- Confidently Flip the Pan Over onto a Wire Rack or Serving Plate: Once the cake has cooled sufficiently in the pan (typically 10-15 minutes, allowing it to firm up but not completely stick) and the pan is safe to handle, place your serving platter, cake plate, or a wire cooling rack directly on top of the Bundt cake pan. Hold both the sides of the pan and the sides of the plate/rack firmly between your thumbs and forefingers. With a quick, confident, and steady motion, swiftly flip the entire assembly over so that the pan is now resting upside down on your chosen surface. Gently tap the bottom and sides of the pan a few times – this helps gravity do its work and encourages the cake to release. Then, very carefully pull the Bundt pan upward. If the cake doesn’t immediately release, continue with a few more gentle taps until it pops out. Do not force it; patience is crucial. If it’s still stubborn, you might try letting it cool for another 5 minutes before trying again, or even briefly placing a warm, damp cloth over the inverted pan to help loosen it, though this is rarely needed if greased correctly.
Once your glorious **blueberry donut cake** has been successfully removed from its pan, it will likely need to rest on a wire rack for a few more minutes to cool completely. This prevents the bottom from becoming soggy. After it’s fully cooled, you can beautifully decorate your **donut cake** with its creamy vanilla glaze, slice it into generous pieces, and finally, enjoy the fruits of your labor!
How to Bake the Perfect Blueberry Donut Cake
Ingredients for a Blissful Bake
This classic **blueberry donut cake** recipe relies on a handful of simple, readily available ingredients that, when combined, create a truly memorable dessert. The harmonious blend of a rich vanilla cake batter and plump, fresh blueberries results in a dessert that’s perfect for any time you crave a sweet indulgence, whether it’s breakfast, an afternoon snack, or a grand finale to a meal. To create this magnificent **blueberry Bundt cake**, gather the following:
- Butter – 2 sticks, softened to room temperature. Softened butter creams beautifully with sugar, creating a light, airy base for your cake.
- Sugar – 1 1/2 cups, granulated. Provides sweetness and helps create a tender crumb.
- Eggs – 4 large, at room temperature. Room temperature eggs emulsify better with the butter, resulting in a smoother batter and a lighter cake.
- Vanilla Extract – 1 tbsp. Essential for that classic, comforting vanilla flavor that pairs perfectly with blueberries.
- All-Purpose Flour – 3 1/2 cups. The structural backbone of our cake.
- Baking Powder – 1 tbsp. A leavening agent that helps the cake rise and achieve a light texture.
- Baking Soda – 1/2 tsp. Another leavening agent that reacts with acidic ingredients (like buttermilk, if used, or some in the blueberries) to create lift.
- Salt – 1/8 tsp. A pinch of salt enhances all the other flavors.
- Milk – 1/2 cup, at room temperature. Like eggs, room temperature milk integrates more smoothly into the batter.
- Blueberries – 1 cup, fresh or frozen and thawed. If using frozen, make sure to thaw them and pat them dry to prevent excess moisture in the batter. Sprinkling them with about 2 tablespoons of sugar helps prevent them from sinking to the bottom of the cake and adds extra sweetness.
For the exquisite **vanilla glaze** that crowns this cake, you’ll need:
- Powdered Sugar – 2 1/2 cups. The base for our smooth, pourable glaze.
- Milk – 1/4 cup. Adjust as needed to achieve your desired consistency.
- Vanilla Extract – 1 tsp. Adds a depth of flavor to the glaze.
Step-by-Step Instructions to Bake Your Donut Cake:
- Prepare the Wet Ingredients: In the mixing bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This step is crucial for incorporating air, which contributes to the cake’s tender texture. Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Finally, stir in the vanilla extract, blending until fragrant.
- Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the dry mixture.
- Alternate Wet and Dry: Gradually add the dry flour mixture to the wet butter-sugar mixture, alternating with the room temperature milk. Begin and end with the flour mixture. Blend on low speed between additions just until combined, being careful not to overmix. Overmixing can develop the gluten in the flour, leading to a tough cake.
- Fold in Blueberries: Remove the mixing bowl from the stand mixer. Gently fold in the sugared blueberries using a spatula. Folding helps prevent the blueberries from breaking and coloring the batter too much, and the sugar coating helps them suspend evenly in the batter rather than sinking to the bottom.
- Prepare and Fill the Bundt Pan: Thoroughly grease your Bundt pan with nonstick cooking spray, ensuring all crevices are coated. Then, lightly dust the interior of the pan with flour, tapping out any excess. Carefully pour the prepared cake batter into the Bundt pan, distributing it evenly.
- Bake to Perfection: Place the filled Bundt pan into a pre-heated 350°F (175°C) oven. Bake for 45 to 50 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. If you notice the top of the cake browning too quickly, loosely cover it with aluminum foil and continue baking until done.
- Cooling Process: Once baked, remove the cake from the oven and let it cool in the Bundt pan on a wire rack for 10 minutes. This crucial cooling time allows the cake to firm up slightly, making it less likely to break when inverted. After 10 minutes, carefully invert the cake onto the wire rack to cool completely. This ensures air circulates around the entire cake, preventing condensation and sogginess. Once fully cool, transfer the cake to a cake plate or cake stand.
- Prepare and Glaze: While the cake is cooling, prepare the glaze. In a medium-sized bowl, combine the powdered sugar, milk, and vanilla extract. Whisk until the mixture is smooth, lump-free, and has a pourable, yet thick, consistency. If the glaze is too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar. Gently pour the glaze over the top of the cooled **donut cake**, allowing it to beautifully spill over the outside edges and drip into the central hole, thoroughly coating and “icing” the cake.
- Set and Serve: Allow the glaze about 30 minutes to set and harden slightly before slicing. Once set, cut your gorgeous **blueberry donut cake** into 2-inch thick pieces, serve, and delight in every tender, fruity, and sweet bite! Enjoy this homemade masterpiece!
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Blueberry donut cake
petro
Pin Recipe
Equipment
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mixing bowl
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stand mixer
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spatula
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bundt pan
Ingredients
For the cake
- 2 sticks Butter softened
- 1 1/2 cups Sugar
- 4 Eggs large
- 1 tbsp Vanilla
- 3 1/2 cups Flour
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1/2 cup Milk
- 1 cup Blueberries Washed & sprinkled with about 2 tbsp sugar
For the glaze
- 2 1/2 cups Powdered Sugar
- 1/4 cup Milk
- 1 tsp Vanilla
Instructions
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In the mixing bowl of a stand mixer, mix the softened butter and sugar, until light and fluffy. Add the eggs one at a time, and blend after each addition. Add the vanilla, and blend again. In a separate bowl add the flour, baking powder, baking soda and salt and mix well. Add the flour mixture to the wet mixture, alternating with the milk and blending between additions until all ingredients have been added.
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Remove the mixing bowl from the stand and add the sugared blueberries, and gently fold into the batter.
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Grease and flour the Bundt pan and pour the cake batter into the Bundt pan.
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Place in a pre-heated 350 degree oven for 45 – 50 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too fast, cover loosely with foil, and continue baking until done.
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When the cake is done, remove from the oven to a wire rack to cool for 10 minutes. After 10 minutes, invert the cake onto the wire rack to cool completely. When the cake is cool place on a cake plate or cake stand.
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Make the glaze: in a medium size bowl, add the powdered sugar, milk and vanilla and stir until smooth. Pour the glaze gently over the top of the donut cake, allowing the glaze to spill over the outside edges and into the center to ice the Cake. Allow the glaze about 30 minutes to set. Cut in 2 inch pieces, serve and enjoy!
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