Blueberry Bundt Cake


You've never had a bundt cake quite like this one by blogger Yossy Arefi. Unexpected flavors from cardamom, rye flour, and a berry-citrus glaze will have everyone asking what your secret ingredient is.

blueberry bundt cake
Photo: Carson Downing
Hands On Time:
15 mins
Total Time:
3 hrs 30 mins



  • 2 cup all-purpose flour, plus more for dusting pan

  • 1 cup rye flour or whole wheat flour

  • 1 ½ teaspoon baking powder

  • 1 ½ teaspoon kosher salt

  • ½ teaspoon baking soda

  • ½ cup unsalted butter, softened

  • ¼ cup neutral oil (such as canola)

  • 1 ¾ cup granulated sugar

  • 1 lemon (zested and juiced)

  • 2 teaspoon ground cardamom

  • 3 eggs, room temperature

  • 1 ¼ cup plain whole milk yogurt

  • 2 teaspoon vanilla

  • 2 cup fresh blueberries

Blueberry Glaze

  • ½ cup fresh blueberries

  • 2 tablespoon fresh lemon juice

  • ¾ cup powdered sugar


  1. Preheat oven to 325°F. Grease and flour a 10-inch fluted tube pan.

  2. In a medium bowl whisk together flours. Reserve 2 Tbsp. flour mixture in another medium bowl. Whisk baking powder, salt, and baking soda into remaining flour mixture.

  3. In a large mixing bowl beat butter, oil, sugar, lemon zest (reserve juice for glaze), and cardamom on medium-high 5 minutes or until light and fluffy.

  4. Add eggs one at a time, completely incorporating each egg before adding the next. Stir in yogurt and vanilla. Add flour mixture all at once. Beat on low until almost completely combined.

  5. Add 2 cups blueberries to reserved flour mixture; toss to combine. Using a rubber spatula, gently fold berries into batter, scraping bowl for even mixing. (Batter will be thick.)

  6. Spoon batter into prepared pan. Smooth top; tap pan on counter a few times to release any large air bubbles. Bake about 60 minutes or until top is golden and a skewer inserted in center comes out clean. Let cool in pan on a wire rack 15 minutes. Invert cake onto rack. Let cool completely.

  7. For glaze: In a small saucepan combine 1/2 cup blueberries and 2 Tbsp. lemon juice. Using a fork, crush berries. Cook over medium 5 minutes or until berries have softened and released their juices. Cook 3 minutes more or until mixture has reduced to 1/4 cup, stirring occasionally. Let cool slightly. Whisk in powdered sugar until smooth. Add additional lemon juice, if necessary, for drizzling consistency. Drizzle glaze over cake just before serving. Serves 10 to 12.


To store: wrap uniced cake in plastic wrap and store at room temperature up to 1 day. Drizzle with icing before serving.

Nutrition Facts (per serving)

502 Calories
18g Fat
78g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 502
% Daily Value *
Total Fat 18g 23%
Saturated Fat 8g 40%
Cholesterol 84mg 28%
Sodium 334mg 15%
Total Carbohydrate 78g 28%
Total Sugars 49g
Protein 9g
Vitamin C 5.3mg 27%
Calcium 94mg 7%
Iron 1.9mg 11%
Potassium 127mg 3%
Folate, total 59.4mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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