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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 CakeAmazing Apple Crumb Cake, and this Cinnamon Swirl Coffee Cake.

Blueberry Pancake Bundt Cake Recipe with cake frosted and on pedestal with slice removed and on plate.

Why You Will Love this Blueberry Bundt Cake Recipe

  • The perfect delicious recipe for a quick breakfast today and the next morning too! 
  • Perfect quick low sugar bundt cake for Sunday brunch!
  • This Bundt Cake Pancake Recipe is like eating blueberry pancakes drizzled with maple syrup without having to stand over a hot griddle on Sunday morning flipping multiple pancakes -YES!
  • A dense blueberry pound cake without using sour cream or butter, but loads of fresh berries makes this moist cake the best sweet treat.

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

Blueberry Pancake Bundt Cake recipe with whole cake on pedestal drizzled with maple glaze.

Healthy Twist

  • Use a whole-grain pancake mix, I used organic.
  • Instead of buttermilk, use plant-based milk like almond or oat and add 1 tablespoon of lemon juice and let it sit.
  • This recipe uses very little sugar, but reduce or omit sugar if preferred!

Simple Ingredients for Blueberry Pancake Bundt Cake Recipe

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

Ingredients labeled for Blueberry Pancake Bundt Cake recipe.
  • 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 your Own Buttermilk (Animal milk or Plant Based)

PIN for Later!

DIY Buttermilk how to make your own buttermilk image with simple step-by-step instructions on how to make buttermilk from cow or plant based milks.

Maple Butter Glaze Ingredients

Labeled ingredients for maple butter glaze.

I modified my Basic Vanilla Buttercream Glaze for this recipe, but it is optional. This blueberry cake is delectable and moist without the glaze – unless you want a sweeter cake.

The glossy glaze makes the presentation, and it tastes great too! All the deliciousness of blueberry pancakes with butter and maple syrup wrapped into this glaze.

  • You may pour the glaze over the top of the still warm cake, but know that it will soak into the cake and not be as pronounced as it is when it’s cooled — tho delish!
  • This is a dense, pancake-like Bundt cake coffee cake, so it’s not overly sweet.

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!

High Altitude Adjustments

  • Increase pancake mix by 2 tablespoons
  • Add one additional egg to batter
  • Increase heat to 375 degrees and bake 45-50 minutes
Removing a slice of blueberry pancake bundt cake from pedestal.
  • After the blueberry cake has cooled, firmly tap the sides and bottom of the pan a few times and gently shake. This will help loosen the cake so that it will come right out in one piece when you invert it. 

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!
Blueberry Pancake Bundt Cake with slice of bundt recipe on plate with fork and blueberries.

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.

Slice of blueberry pancake ring cake on rustic plate.

Frequently Asked Questions

What makes a Bundt cake turn out mushy?

It’s essential to follow the suggested cooling times. If a cake is left in the pan too long, it will become damp, which can cause it to be mushy.

Why did my Bundt cake fall?

One of the most common reasons is incorrect oven temperature. Ensure your oven has preheated to the correct temp before inserting your cake. Don’t open the oven door too early; always use fresh baking soda or baking powder because it will affect your cake. 

How high should the batter be when it’s poured into the Bundt cake pan? 

Typically you want to fill the cake pan between two-thirds to three-quarters full. 

More of our Popular Recipes

Recipe heavily adapted from Sunglow Kitchen.

Sometimes an important step can get overlooked because it sounds so simple. The cooling portion is one of the essential tips to make your bundt cake turn out perfectly.

That’s why I suggested you set a timer for 10 minutes. Usually, we’re multitasking and doing laundry or making beds in between steps. Set the timer! You will thank me later! 🙂

Easy Blueberry Pancake Bundt Cake pin with image of frosted and glazed blueberry bundt cake on pedestal.

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.

Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!

Blueberry Pancake Bundt Cake Recipe with cake frosted and on pedestal with slice removed and on plate.

Blueberry Pancake Bundt Cake Recipe

Author: Kathleen Pope
5 from 10 votes
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!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast Sweets
Cuisine American
Servings 12 slices
Calories 353 kcal


  • 2 cups buttermilk , (see notes for DIY or plant-based buttermilk)
  • 2 large eggs, use 3 eggs for high altitude
  • 3 tablespoons vegetable oil, such as Avocado oil, or replace with melted butter
  • 1/3 cup granulated sugar, reduce, omit or replace with monk fruit, brown sugar or other sugar
  • 2 teaspoons vanilla extract
  • 1 lemon zest, (optional)
  • 1/2 lemon , juiced
  • 3 cups pancake mix, I used Bob's Red Mill Whole-Grain Buttermilk (add 2 extra tablespoons for high altitude)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4-½ teaspoon cinnamon , optional
  • 1 ½-2 cups blueberries, fresh or frozen, tossed in 1 tablespoon dry ingredients

Maple Buttercream Glaze (optional)

  • 6 tablespoons butter, unsalted or salted, melted
  • 3 cups powdered sugar
  • 1 teaspoon maple flavoring or extract, optional
  • 1 tablespoon maple syrup, real maple syrup
  • 2-3 tablespoons heavy cream, may replace with milk, or plant based milk


  • Preheat the oven to 350 degrees (375 for high altitude) and grease and flour a 9-10 cup bundt pan generously. Or use a good baking spray with flour in it, I recommend La Tourangelle or Bak-Klene.
  • In a large batter bowl add buttermilk, eggs, oil, sugar, lemon zest and vanilla extract. Whisk until smooth and combined.
  • Mix together dry ingredients in a small bowl, whisking to combine. Package mix, baking soda, salt and cinnamon (if using). Reserve one tablespoon to toss blueberries (fresh or frozen) and toss to coat.
  • Add dry ingredients into the wet ingredients, folding just until combined, do not over mix. Carefully fold in blueberries.
  • Spoon the thick batter into the greased bundt pan and bake for 45-50 minutes until skewer inserted comes out clean. If cake starts browning too quickly add a sheet of aluminum foil loosely over the top.
  • Remove from the oven and place on cooling rack, cooling for 10 minutes (use a timer), then place the cooling rack on top of the bundt pan, invert pan cake cake onto cooling rack and cool completely before adding a glaze.

Maple Buttercream Glaze

  • Add all ingredients together and whip together until light and fluffy, then heat in microwave for 30 second bursts, stirring between heatings until desired pourable consistency.

✱ Kathleen’s Tips

High Altitude Adjustments
  • Add 2 tablespoons extra pancake mix
  • Add additional egg to the batter
  • Bake at 375 F degrees for 45-50 minutes
DIY Buttermilk 
Add 1 tablespoon of lemon juice or vinegar to a 1 cup liquid measuring cup and then pour in milk (whole, cows, or plant based milk) until the 1 cup mark. Stir and allow to sit for 5-10 minutes. The mixture will sour and thicken.
Notes | To cool quickly enough to glaze, allow to cool on wire rack for 30 minutes, then transfer on wire rack to refrigerator for additional 30 minutes, then glaze.
You may pour the glaze over the still warm cake, but know that it will soak into the cake and not be as pronounced as it is when it’s cooled.
Store on counter in airtight container for up to 2-3 days, then transfer to fridge for 5 days or may be frozen up to 3 months.
Recipe heavily adapted from Sunglow Kitchen.


Serving: 1 slice Calories: 353 kcal Carbohydrates: 51 g Protein: 5 g Fat: 15 g Saturated Fat: 6 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 4 g Trans Fat: 0.3 g Cholesterol: 76 mg Sodium: 359 mg Potassium: 161 mg Fiber: 1 g Sugar: 40 g Vitamin A: 415 IU Vitamin C: 5 mg Calcium: 130 mg Iron: 1 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!
Kathleen Pope, The Fresh Cooky.

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.

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