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jamie's blueberry bundt cake with sauce

★★★★★ 5
a recipe by
jamie Beecham
Nashville, NC

A very refreshing dessert on a hot summer's day. Serve warm out of the oven with a scoop of ice cream and drizzle with blueberry walnut sauce.

Blue Ribbon Recipe

This blueberry bundt cake is fantastic! It's buttery and moist with pops of sweetness from the blueberries. The cake's soft on the inside with a crunchy crust. Yummo! The blueberry sauce is heavenly. Not overly sweet, it intensifies the blueberry flavor in this delicious dessert. Don't like walnuts? Leave them out. We taste-tested the sauce both ways and it was divine either way.

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 10-12
prep time 30 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For jamie's blueberry bundt cake with sauce

  • 5
  • 2 c
  • 2 c
    all-purpose flour
  • 2 stick
    butter, room temperature
  • 1/2 c
  • 1 c
  • 11/2 tsp
    baking powder
  • 1/2 tsp
  • 1 tsp
    vanilla extract
  • 1 c
  • 1 c
  • 1 c
  • 1/4 c
    butter, cold
  • 1/2 c
    chopped walnuts

How To Make jamie's blueberry bundt cake with sauce

  • Dry ingredients sifted together and in a bowl.
    Sift the flour, baking powder, and salt together. Set aside.
  • Pouring dry ingredients into the creamed butter, shortening, eggs, and sugar.
    Beat the eggs, sugar, Crisco, and butter together. Add in the flour slowly and beat until blended.
  • Adding vanilla to the batter.
    Add in the milk and vanilla. Beat on medium speed about 2 minutes or well blended.
  • Folding in blueberries.
    Add in the blueberries. Stir by hand.
  • Baking the cake in the oven.
    Pour into a greased bundt pan. Bake 1 hour at 350 degrees.
  • Letting the cake cool on a wire rack.
    Cool in pan on cake rack 10 minutes then turn onto a cake plate.
  • Blueberries, butter, and sugar simmering in a pot.
    While cake is cooling, in a sauce pot place the butter, blueberries, and sugar. Let cook until thickened then remove from the heat.
  • Poking holes in the bottom of the cake.
    With a fork, poke some holes in the bottom of the cake while in the pan cooling.
  • Pouring some of the sauce over the cake.
    With a slotted spoon, remove the excess berries so you can use the juice. Take a spoonful of juice and go slowly over the cake letting the juice soak in several layers.
  • Flipping cake out of pan and pouring additional sauce on top.
    After 10 minutes turn cake onto a plate. Poke some more holes in the cake and do this again over the top and drizzle into the inside hole so it will soak up into the cake.
  • Adding walnuts to the additional sauce.
    Take the leftover juice and add the walnuts to it; mix well. If not much juice is left in the pot, add a little sugar and water. Put back on the stove and let cook to incorporate the flavors and for the sauce to thicken a little more with the nuts. Pour into a serving bowl to have to drizzle over your ice cream.

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