Blueberry Pancake Bundt Cake Recipe

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Snuggle up with a steamy cup of coffee and this warm, moist Blueberry Pancake Bundt Cake made with fresh juicy blueberries, pancake mix, creamy buttermilk, zesty lemon, and a touch of cinnamon. Bonus — it’s low sugar!

Easy as a fresh blueberry muffin, fluffy as buttermilk pancakes, you will find this is the Best Blueberry Bundt Cake Recipe, also called a blueberry pancake ring – instantly becoming a family favorite for all! 

Here are a few more popular coffee cake recipes you can make the next time you need a quick and easy cake. Try Starbucks Copycat Coffee Cake, Amazing Apple Crumb Cake, and the Easy Pumpkin Spice Coffee Cake for the fall season right around the corner. 

Gluten-Free Blueberry Bundt Cake Recipe

You can make this an entirely gluten-free recipe with all the goodness and tasty satisfaction of indulging. Choose a gluten-free pancake mix and ensure your cinnamon and vanilla extract is a GF brand like Spicely Organic Cinnamon and Rodelle Vanilla Extract. 

Simple Ingredients for Blueberry Pancake Bundt Cake Recipe

Full instructions are in the printable recipe card at the end of this post.

• Buttermilk | Buttermilk makes cake recipes that much more tender. Don’t want to buy it? See image below for how to DIY your own buttermilk.
• Eggs | Use large eggs for this recipe and ensure they are at room temperature.
• Cooking Oil | An oil like vegetable or canola without too much flavor is best. I used Avocado oil.
• Sugar | I use organic cane sugar, but you may use white or even brown sugar if desired
• Vanilla Extract | I use Rodelle because it’s the best. 
• Lemon Zest and Juice | Amazing difference this little ingredient makes, brightens all the flavors.
• Pancake Mix | I use whole grain, Bob’s Red Mill Buttermilk Pancake Mix
• Baking Soda and Salt | Make sure the baking soda is fresh.
• Cinnamon | Optional or reduced according to taste.
• Blueberries | I love fresh blueberries, but frozen is perfect for those months when the berries are not in season. If you use frozen, do not thaw and then toss them a tablespoon of dry mixture before adding to the recipe so they do not all stick together, and water down the recipe.

How to Make the Best Breakfast Bundt Cake

Step 1 | Prep the pan 

Grease and dust some all purpose flour in a Bundt pan generously, or you can use a good baking spray with flour. I recommend La Tourangelle baking spray or Bak-Klene.

Start by preheating the oven so it is up to temperature and ready for that yummy cake batter. 

Step 2 | Wet Ingredients

In a large bowl, add the buttermilk, large egg, oil, sugar, lemon zest, and vanilla extract. In the mixing bowl whisk the milk mixture until it’s a silky smooth batter and is totally combined. A few tiny lumps are okay, but not super lumpy.

Step 3 | Mix Dry Ingredients

Measure the dry ingredients in a small bowl, whisking to combine: the pancake mix, baking soda, salt, and cinnamon (if using). 

Scoop out about one tablespoon, set it aside if you’re using frozen blueberries, and toss your blueberries to coat. (This keeps the blueberries from turning your batter blue and from sinking to the bottom.)

Step 4 | Combine the pancake batter and berries

Now it is time to add the dry ingredients to the wet ingredients. Fold the delicate batter just enough until it’s well combined. Be careful not to over-mix. Gently fold in the blueberries, making sure not to break the berries. 

Step 5 | Pour and bake

Spoon the thick batter into prepared pan and bake until an inserted skewer comes out clean. Keep an eye on your cake, and if the cake starts browning too quickly, add a sheet of aluminum foil loosely over the top. You’re looking for a nice golden brown color.

Step 6 | Set timer and cool

Once the cake is fully cooked to a beautiful golden brown, remove this pancake mix cake from the oven and place it on a cooling rack. For best results, set a timer for 10 minutes and allow cake cool in the pan. (It’s best to use a timer, so you don’t get busy and forget.)

Now place the cooling rack on top of the Bundt pan and carefully turn the cake, inverting onto the cooling rack. Cool cake entirely before adding your glaze, and get ready to enjoy!

Glaze Blueberry Pancake Bundt Cake Recipe

Add 1 teaspoon of maple extract, and replace one tablespoon of cream with maple syrup instead.

In a medium bowl, whip all ingredients at low speed it until it’s light and fluffy. Then microwave in several 30-second bursts, stirring in between until it’s liquid enough to pour quickly over the top of the cake. This icing sugar glaze will harden quickly, so rewarm the mixture if needed.

To cool quickly sufficient to glaze, allow the cake to cool as directed in Step 6, then transfer on a wire rack to the refrigerator for 20-30 minutes; if it is not quite cool enough– then glaze. 

Variations & Substitutions

• Change it up and use other fruits like strawberries, raspberries, or even cherries. 
• Add chopped pecans or almonds for a little crunch or a few chocolate chips. 
• It’s also delicious with a dusting of powdered sugar instead of the glaze. 
• Make a lemon glaze instead by combining 1 cup of confectioners’ sugar, 2 tablespoons whole milk, and 1 tablespoon lemon juice.
• Top with a spoonful of your favorite blueberry jam or serve with this fresh blueberry syrup.
• Replace the oil with melted unsalted butter.
• Try it with the cream cheese frosting from my cinnamon roll recipe!

Storage Tips

Your Easy Blueberry Coffee Cake will store on the counter in an airtight container for up to 2-3 days, or keep longer by transferring it to the fridge for five days. 

If you want to make it ahead of time for a quick breakfast cake, freeze it for up to 3 months. Always better if you frost after thawing, but the glaze may be frozen too — thaw overnight in the fridge, slice and serve.

Frequently Asked Questions

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Recipe heavily adapted from Sunglow Kitchen.

I hope you loved this not to sweet, great cake recipe today, this easy lemon blueberry bundt cake will become a favorite! Be sure to comment and rate the recipe below.

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