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 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.
Don’t be stingy with the blueberries, I pack as many as I can into this 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.
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.
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.
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.
Blueberry Muffin Bundt Cake
- a standard 10-12 cup bundt pan
- 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
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cups or 384 grams all purpose flour
- 3 cups or 375 grams blueberries
- 1 tsp flour
- 2/3 cup or 165 grams yogurt
- 2-3 Tbsp powdered sugar
- dash of vanilla
- milk to thin
- 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.
Questions and Reviews
Vacationing in Maine and we went blueberry picking. I wanted to make muffins but the rental we are in only had a bundt pan, so I was delighted to find this recipe. It is exactly as advertised – blueberry muffins in the shape of a bundt cake! It turned out delicious…i am so glad to have found the recipe ??
Thanks Michelle, I can’t think of a better place to enjoy this!
Forget the blueberry muffins! This cake is amazing! I started out thinking I’d make my winter go-to blueberry muffins but glad I tried your cake. This says “Spring “ and is way more delicious! I topped it with a lemon cream cheese glaze.
Thanks Denise, glad you liked it 🙂
I liked the recipe and thought I could use up my last summer’s frozen raspberries . It did not bake well, as the cake came out a bit soggy and heavy. I simply did not think! I did not consider that the raspberries get really wet when thawed. In any case, I cut the cake in slices and re-ovened it with the fun on for 10 min. Delicious! Great recipe!
That’s so interesting because the same issue came up in a comment on another cake recently. Blueberries are so nice because they’re completely incased in their skins and don’t really get soggy. Glad you salvaged it!
You are spot on Sue! That’s why there are no famous raspberry muffins. Now I know for next time; error and trial – not the other way around.
Made exactly as directed (a rarity for me) using sour cream. Simple powdered sugar glaze …no yogurt.
I think I was very lucky with timing …just at the point of doneness but still moist, still crumbly.
Thanks Tom, glad they were a hit!
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
Sorry this wasn’t to your liking Guy.