Blueberry Muffin Bundt Cake




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Making a blueberry muffin bundt cake with yogurt drizzle

My Blueberry Muffin Bundt Cake with a sweet yogurt glaze is a delicious mash up and officially the best way to wow a brunch crowd, welcome overnight guests, or treat yourself on a lazy weekend.  This blueberry packed coffeecake is basically permission to eat dessert for breakfast.

a slice of blueberry muffin bundt cake with a sweet yogurt drizzle

A blueberry muffin bundt cake is a brunch mash-up that just makes so much sense.  

Why fuss with all those individual muffin tins and liners when you can bake it all up into one glorious blueberry breakfast cake?  I admit I’ve got a crazy little obsession for bundt cakes going on lately, specifically bundt cakes that take their cues from other breakfast type treats…remember that Apple Cider Doughnut Bundt Cake? Or the Glazed Old Fashioned Doughnut Bundt Cake?  Once you go down this road it’s hard to turn back…trust me.

Drizzling a blueberry muffin cake with yogurt glaze

Don’t be stingy with the blueberries, I pack as many as I can into this cake.

Mixing up batter for a blueberry muffin bundt cake

I swear this blueberry muffin cake is no more trouble to make than a boxed cake mix.

The batter for this blueberry cake is super low tech, you’ll just need a big bowl, a whisk, and a spatula.  Do you use silicone ‘spoonulas‘?  (I can’t get along without mine.) I don’t know who invented them but they’re genius.  

Baking a blueberry muffin bundt cake in a bundt pan

As you can see, the batter is thick.  I smooth it out a bit before popping it in the oven.  You could top it with a sprinkle of raw sugar if you like, but since I knew I wanted to use a yogurt drizzle on mine, I went plain.

Making a blueberry muffin bundt cake with yogurt drizzle

Ever since I discovered my new favorite cookie at Trader Joe’s, I can’t stop thinking about using yogurt in baking.  This recipe uses it in the batter as well as the glaze, and it works really well with the muffin vibe. Don’t be confused…this is not dessert, it’s a breakfast or coffee break type treat.  So fair warning: if you’re expecting a rich sweet dessert you’ll be disappointed. But if you’re in the market for a little something delicious to have with your coffee, you’ll be super pleased!

How to make a sweet yogurt glaze

  • Mix full fat yogurt with a little milk to thin it down.  
  • Sweeten with the sweetener of your choice, I used confectioner’s sugar.  
  • Stir well, and add more milk if it gets too thick.  
  • You can add a touch of vanilla extract,  lemon juice, or lemon zest if you like.  
  • This yogurt glaze contains less sugar than a regular sweet glaze, so it won’t harden up.  

blueberry muffin bundt cake with yogurt glaze

Tips for a blueberry muffin bundt cake ~

  • When I was developing this concept I really wanted my cake to taste like a blueberry muffin, so I based it on a blueberry muffin recipe, rather than adopt a cake recipe.  I’m glad I did, because the flavor and, more importantly the texture, are spot on.
  • If you use frozen berries, don’t defrost them before using.
  • Because this is based on a muffin recipe, you don’t want to risk over baking.  Muffins are more bread than cake, and less rich and sweet overall ~ they can be easily dried out by over baking.
  • This cake is delicate so be gentle when flipping the cake upside down to remove it from the pan.  I put a plate or platter securely over the top before flipping.
  • You can serve your bundt with the rounded side up, or the rough side up, it’s your choice.  I chose to show the rough side because it looks more like a muffin.

a slice of blueberry muffin bundt cake

 

Making a blueberry muffin bundt cake with yogurt drizzle
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3.07 from 49 votes

Blueberry Muffin Bundt Cake

My Blueberry Muffin Bundt Cake with a sweet yogurt glaze is a delicious mash up and officially the best way to wow a brunch crowd, welcome overnight guests, or treat yourself on a lazy weekend.  This blueberry packed coffeecake is basically permission to eat dessert for breakfast.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Yield 12

Equipment

  • a standard 10-12 cup bundt pan

Ingredients

wet ingredients

  • 1 stick plus 2 Tbsp or 140 grams unsalted butter, melted
  • 1 cup or 225 grams granulated sugar
  • 1 1/2 cups or 375 grams full fat yogurt or for a richer cake, use sour cream :)
  • 2 large eggs

dry ingredients

  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 cups or 384 grams all purpose flour

berries

  • 3 cups or 375 grams blueberries
  • 1 tsp flour

yogurt drizzle

  • 2/3 cup or 165 grams yogurt
  • 2-3 Tbsp powdered sugar
  • dash of vanilla
  • milk to thin

Instructions

  • Preheat the oven to 350F Butter and flour a standard non stick 10-12 cup bundt pan, don't skip this step.
  • Whisk together the wet ingredients until smooth.
  • Add in the baking powder, soda, and salt, and whisk well. Then stir in the flour, just until combined, don't over mix.
  • Toss the berries with the teaspoon of flour and then gently fold into the batter. The batter is thick, so do this gently.
  • Spoon the batter into the bundt pan and gently smooth out evenly.
  • Bake for 45-50 minutes, testing with a toothpick. Don't over bake.
  • Let cool 15 minutes on a rack, then carefully turn out the cake to finish cooling. Loosen the edges and the center tube area with a flexible spreader before attempting to remove the cake.
  • Let cool completely before drizzling.
  • To make the yogurt drizzle whisk the yogurt, sugar, and vanilla with enough milk to thin it down so you can drizzle it over the cooled cake.

Notes

I used the blueberry muffin recipe from Smitten Kitchen as a base for this cake.

 

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16 Comments

    Leave a Reply

  • Reply
    Some guy
    September 27, 2019 at 8:26 am

    I beat this last night and it didn’t turn out well at least the first time I baked it to a tea and it rose a little too fast and it round on the top but the middle was still undone after 55 minutes so I cut off the bottom and rebake it again for the exact same amount of time and then it turned out okay. I’m not really overly impressed with the taste of it I found that it was a little too rich course I also did use sour cream instead of yogurt but it was a little too rich and the glaze was a little too rich so all together it was way too rich

  • Reply
    Gerlinde @Sunncovechef
    August 23, 2019 at 7:35 am

    Hopefully, I will get to make this delicious looking cake soon.

  • Reply
    Kristine
    August 22, 2019 at 4:33 pm

    I made this with the frozen black raspberries and after I tossed them with the flour, I carefully folded them into the batter quickly, and it worked out fabulously! This is a wonderfully flavored cake, great recipe!

    • Reply
      Sue
      August 24, 2019 at 7:08 pm

      Thanks for your feedback Kristine, black raspberries sound delicious.

  • Reply
    Mary
    August 22, 2019 at 4:17 pm

    Cake is in the oven! My house smells wonderful Wondering if I can freeze?

  • Reply
    Mary Ann | The Beach House Kitchen
    August 22, 2019 at 3:34 pm

    Nothing beats a bundt I always say! And nothing beats a blueberry muffin either. This looks totally delicious Sue. I’m thinking Saturday morning baking project!

  • Reply
    Michelle
    August 22, 2019 at 9:29 am

    Made this last night, house smelled wonderful. Cake turned out great. Didn’t use the glaze as I want to wrap pieces to go. Thanks for the recipe.

    • Reply
      Sue
      August 22, 2019 at 11:37 am

      I love this quick feedback Michelle :)

  • Reply
    Kathy
    August 22, 2019 at 5:30 am

    Can I use another pan rather than a bunt pan

    • Reply
      Sue
      August 22, 2019 at 6:18 am

      I’m not sure how it would do in a 9×13 pan but you could try. Or maybe 2 loaf pans?

  • Reply
    Kristine Godsey
    August 21, 2019 at 8:33 pm

    Love your recipes!!!
    Could I substitute frozen raspberries for the blueberries? Would the dough begin to cook before the berries got too mushy?
    Thanks so much for all your hard work!!

    • Reply
      Sue
      August 22, 2019 at 6:20 am

      Raspberries do go soft fast when you cook them, but the main issue with this recipe is that the dough is really thick, so blending them into the batter would probably break them up into pieces…you’d get a pink cake for sure!

  • Reply
    Gigi
    August 21, 2019 at 2:29 pm

    How can this recipe be adapted for loaf pans?

  • Reply
    Lorraine Parente
    August 21, 2019 at 1:00 pm

    I make your doughnut bundts all the time. Happy to add this one to the collection.
    How do you think it would be with some oat flour? I think that is what makes your cakes stand out.

    • Reply
      Sue
      August 21, 2019 at 1:42 pm

      Great question Lorraine, I didn’t think to add oat flour because I was using the muffin recipe as a base, but you can’t go wrong adding oat flour to this. Let us know if you try it!

  • Reply
    Tricia B.
    August 21, 2019 at 8:07 am

    Perfectly brilliant Sue! That crusty top looks so delicious and love the drizzle too. I can’t wait to try this muffin/cake!