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Blueberry swirl cake with a slice taken out of it
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Blueberry Swirl Bundt Cake

A lovely moist bundt cake with a surprise blueberry swirl inside, glazed in a brilliant purple blueberry glaze.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Dessert
Servings: 20
Author: Karie

Equipment

  • 10-cup bundt pan
  • Stand mixer

Ingredients

Blueberry Jam

  • 2 cups blueberries fresh or frozen
  • 1/4 cup sugar
  • 1 pinch salt
  • 1 teaspoon lemon juice

Bundt Cake

  • 2 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • zest of 1 lemon
  • 1/2 cup brown sugar
  • 3/4 cup sugar
  • 8 ounces unsalted butter room temperature
  • 4 eggs room temperature
  • 1 teaspoon vanilla
  • juice of 1 lemon
  • 1 cup plain whole-milk yogurt

Blueberry Glaze

  • 1 1/2 cups powdered sugar sifted
  • 1/2 cup blueberries fresh or frozen & thawed
  • 1 teaspoon fresh lemon juice

Instructions

For the jam:

  • Place blueberries, sugar, and salt in a small saucepan. If using frozen blueberries, add 2 tablespoons of water. Bring to a boil; reduce heat to a simmer and cook, stirring often, until thickened, about 15 minutes. Allow to cool while making the cake batter.

For the cake:

  • Spray a 10-cup bundt pan generously with pan spray. Put in freezer until ready to use. Preheat oven to 350° F.
  • Sift together flour, baking powder, baking soda, and salt in a large bowl. Stir in lemon zest.
  • In the bowl of a stand mixer fitted with the paddle attachment, whip the butter until fluffy and soft, 1-2 minutes. Add sugars; cream until light and fluffy, another 2-3 minutes. Add eggs one at a time, scraping bowl with a spatula in between each addition. Stir in vanilla.
  • Combine lemon juice & yogurt in a liquid measuring cup or small bowl.
  • Alternate adding the dry ingredients and the yogurt mix into the stand mixer, starting and ending with flour mix. Scrape down bowl with spatula as necessary.

For the swirl:

  • Remove prepared bundt pan from freezer. Pour half of cake batter into pan and use a spatula to even it out.
  • Create a trough in the batter using the back of a spoon. Pour about 3/4 of the blueberry jam evenly into trough. Using a knife, swirl the jam with the cake batter. Repeat this process with remaining batter and jam.
  • Bake until toothpick inserted in the center of cake comes out clean, about 45-55 minutes.
  • Allow to cool for about 20 minutes. While still just slightly warm, invert cake onto a cooling rack and remove from pan. Allow to finish cooling completely.

For the glaze:

  • Puree the blueberries using a food processor or emulsion blender. Strain through a fine-mesh sieve to remove skins. You should end up with 3-4 tablespoons of blueberry juice.
  • Stir together powdered sugar, lemon juice, and 3 tablespoons of blueberry juice. You may need to add a little more juice or powdered sugar to achieve the desired thickness. You want it to be thick but pourable.
  • Spoon glaze onto cooled cake, allowing it to drip over the sides.