blueberry raspberry bundt cake“A really delicious berry bundt cake that is so moist it needs no frosting or glaze. It cleanly cuts into neat slices too.

 I use this superb old-fashioned recipe to make blueberry muffins or any  combination of berries I have on hand. It makes 16 muffins,  just bake them for 15-20 minutes.   Enjoy!” 

Servings: 16


1/2 cup butter or margarine
1 cup sugar
2 eggs
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup blueberries
1 cup raspberries
1/8 cup flour 


1. Preheat oven to 350º.
2. Grease or spray a 12-cup bundt pan.
3. In a large bowl, cream the butter and sugar together on medium speed until fluffy.
4. Add the eggs and mix well.
5. In a small bowl, combine the 2 cups of flour, baking powder, and salt.
6. Mix the dry ingredients into the butter mixture.
7. Add the milk and vanilla extract, beat on medium speed, scraping the sides and bottom of the bowl to mix the batter well so there are no clumps.
8. In a small bowl,  gently coat the berries with the 1/8 cup flour.
9. With a rubber spatula, gently fold the berries into the batter, being careful to be quick and gentle so the berries don’t bleed into the batter.
10. Pour batter into the prepared pan.
11. Bake for 30-35 minutes or until a cake tester inserted in the middle comes out clean.
12. Cool cake on wire rack for 30 minutes.
13. Loosen the cake from the edges of the pan with a butter knife, then invert it onto a
serving plate. Dust the top with confectioner’s sugar if you wish.
14. Store the cake covered on top of the counter.

Nutritional Information

Blueberry Raspberry Bundt Cake

Yield Per Recipe: 16 slices
Amount Per Serving: 1 slice
Calories: 174
Calories from Fat: 58

* % Daily Value *
* Total Fat 6g 10%
* Saturated Fat 4g 22%
* Cholesterol 35mg 12%
* Sodium 234mg 10%
* Total Carbohydrates 27g 9%
* Dietary Fiber 0g 1%
* Protein 3g 5%
* Sugars 14g
* Vitamin A 6%
* Vitamin C 4%
* Calcium 2%
* Iron 5%

* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


  1. dianefox106 July 28, 2014 at 4:43 pm

    I love both of those berries but have never mixed them. You know I will now! Thanks for a wonderful idea for a delightful, finger friendly cake recipe. Love you lady !

    1. ang1m July 28, 2014 at 6:53 pm

      Love you too Diane! And I use this all the time for muffins. I have tried other recipes, but keep going back to this one. Sometimes I use just one berry too, it depends on what is in my frig or freezer! Amy’s favorite muffin recipe also!

  2. ang1m July 28, 2014 at 11:53 am

    Thanks for your kind words, Judi! I did just that… this was made for my latest coffee hour at church! 🙂

  3. July 28, 2014 at 9:21 am

    I love your fruit-filled bundt cake – great way to serve a crowd for breakfast/brunch 🙂


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