This blueberry and cream bundt cake is incredibly soft, tall and fragrant, with a tender batter enriched by blueberries that make it irresistible at the first bite.
If you love soft and fruity desserts, this blueberry and cream bundt cake is perfect. The cream makes the batter tender and delicate, while the blueberries add freshness and a slightly tart note that balances the sweetness — it reminds me a lot of the layered apple cake with blueberries. It’s a simple recipe but truly indulgent, ideal for breakfast or a snack; its softness wins you over at the first bite.
Here are three foolproof, delicious blueberry recipes
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
To make this soft bundt cake you only need a few simple ingredients that together create a tall, soft and fragrant dessert.
- 3 eggs
- 3/4 cup granulated sugar
- 2 1/2 cups 00 flour (all-purpose flour)
- 1/2 cup sunflower seed oil
- 1 cup heavy cream (whipping cream)
- 1 packet baking powder
- lemon zest (grated)
- 1 cup blueberries
- powdered sugar (for dusting)
Try these other soft desserts too
Chocolate and cream bundt cake Lemon cream and coconut loaf cake Creamy strawberry and cream cake
Steps
The preparation is easy and quick: in a few steps you’ll get a tall, soft and perfectly fragrant bundt cake.
Prepare the eggs: separate the yolks from the whites. Beat the yolks with the sugar until they are very thick and fluffy, then add the oil to the yolks, the grated lemon zest and finally the sifted flour mixed with the baking powder.
Now the soft part: whip the egg whites to stiff peaks and then gently fold them into the yolk mixture. Whip the cream and fold it into the batter gently as well, and finally, add the blueberries.
Pour and bake: pour the batter into a bundt pan about 9.5 in (24 cm) roughly buttered and floured or, if you prefer, lined with parchment paper. Bake at 356°F for about 35–40 minutes but always do the toothpick test and adjust to your oven. Once baked, dust with powdered sugar.
Tips…
Use fresh cream for a softer result and keep the eggs at room temperature so they whip faster you can also use frozen blueberries
