Bonne Maman Blueberry Swirl Bundt Cake

An easy and delicious Blueberry Swirl Bundt Cake recipe made with Bonne Maman fruit spread that is perfect for dessert or a sweet treat.

Blueberry Swirl Bundt Cake

It’s blueberry season in NC, we have fresh berries available to pick or to buy at farm stands from June thru August. They are perfect as they are ,but are even more delicious in this Bonne Maman Blueberry Swirl Bundt cake. This cake can be served for dessert, as a sweet addition to your weekend brunch or with a cup of tea for an afternoon pick me up.

Why You Will Love This Blueberry Swirl Bundt Cake Recipe

• It is easy to make.
• Moist and delicious.
• Made with your favorite fruit spread or fresh blueberries.
• Perfect for dessert, brunch or as a snack.
• Freezes well and can be enjoyed all year long.

Why Make Blueberry Bundt Cake with preserves?

Many blueberry bundt cake recipes are made with fresh blueberries, but I made mine with Bonne Maman Wild Blueberry Preserves. Bonne Maman preserves are readily available all year long, and they taste just like my own homemade preserves. I love the iconic check lids and the jars that can be saved and used at a later date for storing nuts, seeds or to be used as drinking glasses or dessert cups.

Not to mention that you probably have a jar in your cabinet right now to use in this blueberry bundt cake. Oh, and they also have a jam, jelly and preserves Advent Calendar that sells out every year for Christmas just in case you have a jam lover on your list. In fact it is available now just in case you want to get prepared for the holidays early.

Blueberry Swirl Bundt Cake Ingredients

Recipe from Bonne Maman®

• unsalted butter, softened
• granulated sugar
• large eggs, room temperature
• fresh lemon zest
• vanilla extract
• all-purpose flour
•  kosher salt
•  baking soda
• sour cream, room temperature
• Bonne Maman Blueberry Fruit Spread or homemade fruit spread
• fresh blueberries
• powder sugar glaze

How to Make Blueberry Swirl Bundt Cake

• Preheat oven to 325 F.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy.
• Add the eggs one at a time and beat well after each addition. Then beat in the lemon zest and vanilla.
• In a medium bowl whisk together the flour, salt and baking soda.
• With the mixer on low gradually add the flour mixture to the butter mixture. Alternate flour mixture with sour cream. Begin and end with the flour mixture. Beat until just combined and stop to make sure to scrape the side and bottom.
• Spray the bundt(12 cup) pan liberally with baking spray then coat with sugar.
• Pour 2/3 of the batter into the pan. Tap the pan on the counter 4 or 5 times to release the air bubbles.
• Using the back of a spoon make a well in the center of the batter
• Stir together the fruit spread, the fresh blueberries  and 1/4 cup of the batter then gently spoon this into the well that you made with the back of the spoon.
• Use a knife to gently swirl the fruit mixture. Then pour or spoon the remaining batter over the top of the and gently spread the mixture to cover the entire pan.
• Bake the cake for 1 hour and 5 minutes or until a toothpick or a cake tester inserted into the center comes out clean.
• Remove the cake from the oven, cool on wire rack for 15 minutes then invert on a wire wrack and let cool completely.
• For the glaze. In a small bowl whisk together the powdered sugar, milk, lemon juice and vanilla until smooth. Pour or drizzle the glaze over the cooled cake. Let the glaze set before serving.

Tips to Make the Best Bundt Cake

• Read through the recipe first, then gather all of your ingredients.
• Make sure the eggs and sour cream are at room temperature.
• Make sure to spray the pan after you have prepared the batter, liberally coat it with sugar after spraying.
• When adding the blueberry batter make sure to keep it in the well, this will keep the berries and fruit from sticking to the side of the pan.
• Don’t over mix the batter.
• Place cake in the center of the oven.
• Be sure the oven is preheated.
• Test the cake at 55 minutes, make sure the skewer comes out clean. But do not over bake the cake or it will be dry.
• Let the cake cool 5 minutes in the pan before inverting it on a wire rack.
• Cool completely before adding the glaze or the glaze will melt.

More Blueberry Recipes

• Blueberry Lemon Lavender Bread
• Roasted Blueberry Yogurt Parfait
• Blueberry Handpies
• Blueberry Cheesecake Bars

My Favorite Blue Finds & Tools For Baking

THAT’S ALL FOR NOW

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Blueberry Swirl Bundt Cake

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An easy and delicious Blueberry Swirl Bundt Cake recipe that is perfect for dessert and a sweet treat for breakfast too.

• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

Recipe from Bonne Maman®

Cake:

11/2 cups unsalted butter, softened

3 cups granulated sugar

6 large eggs, room temperature

2 teaspoons lemon zest

1 teaspoon vanilla extract

31/2 cups all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 cup sour cream, room temperature

1/2 cup Bonne Maman Blueberry Fruit Spread or homemade fruit spread

3/4 cup fresh blueberries

Glaze:

1 cup powdered sugar sifted

1 tablespoon whole milk

11/2 teaspoons fresh lemon juice

1/2 teaspoon vanilla extract

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Instructions

1.Preheat oven to 325.

2. For the Cake: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Make sure to stop and scrape the bowl every minute or 2.

3. Add the eggs one at a time and beat well after each addition. Then beat in the lemon zest and vanilla.

4. In a medium bowl whisk together the flour, salt and baking soda.

5. With the mixer on low gradually add the flour mixture to the butter mixture. Alternate flour mixture with sour cream. Begin and end with the flour mixture. Beat until just combined and stop to make sure to scrape the side and bottom.

6. Spray the bundt(12 cup) pan liberally with baking spray then coat with sugar.

7. Pour 2/3 of the batter into the pan. Tap the pan on the counter 4 or 5 times to release the air bubbles. Do this on top of a dish towel so you do not damage your counter.

8. Using the back of a spoon make a well in the center of the batter and leave 1/2 in inch between the side of the pan and the well.

9. Stir together the fruit spread and 1/4 cup of the batter then gently spoon this into the well that you made with the back of the spoon.

10. Use a knife to gently swirl the fruit mixture. Then pour or spoon the remaining batter over the top of the and gently spread the mixture to cover the entire pan.

11. Bake the cake for 1 hour and 5 minutes or until a toothpick or a cake tester inserted into the center comes out clean.

12. Remove the cake from the oven, cool on wire rack for 15 minutes then invert on a wire wrack and let cool completely.

13. For the glaze. In a small bowl whisk together the powdered sugar, milk, lemon juice and vanilla until smooth. Pour or drizzle the glaze over the cooled cake. Let the glaze set before serving.

Store in an airtight container for 3 days or freeze for 1 month(without the glaze)

Notes

Read the recipe before you begin.

Be sure to have your ingredients at room temperature.

• Author: Elizabeth
• Prep Time: 10 minutes
• Cook Time: 65 minutes
• Category: cake
• Cuisine: american