Rustic Blueberry Bundt Cake

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Bundt cakes are always fun to bake. They are easy to make and we usually have all the ingredients at home. This recipe has flour and cornmeal. You might be thinking why cornmeal? The answer is simple: Cornmeal gives a sandy texture, a nice crunchy crust and it gives that nice brownish color that you want for a homemade cake.

Also, I’m hunting for new Fall/Winter bundt cake pans, so far I haven’t seen any that I like so if you have any recommendation on where should I look, please let me know.

Let’s start with the recipe.


2 cups all purpose flour

1 cup cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon (optional)

2 1/4 cups light brown sugar

1 cup unsalted butter at room temperature

3 large eggs at room temperature

2 teaspoons vanilla extract

3/4 milk (of any kind). If you have buttermilk, you can use that too.

1 pint fresh blueberries. I don’t recommend using frozen ones because they will make your batter blue, but if that’s all you have, you are welcome to use frozen, just be careful when you fold them into the batter and try to use them straight out from the freezer.

To decorate : Powdered sugar and more blueberries (optional)


1.- Preheat oven to 350 F. Grease a 12 cup bundt cake pan and dust with flour. Take your time for this step so you don’t have problems when you try to take the cake out of the pan.

You can use a pastry brush to brush the pan with melted butter, making sure to get into the details of the pan. Then, sprinkle flour and coat the whole pan with. Discard the excess flour.

2.-In a bowl, mix flour, cornmeal, baking powder, baking soda, salt, cinnamon(optional). Set aside.

3.- In a bowl of a stand up mixer, mix butter for about 2 minutes. Add brown sugar until fluffy (about 3 minutes). Add eggs (one by one) and mix after each addition. Stir in the vanilla.

4.- Add the dry ingredients mixture in 3 additions, alternating with the milk in 2 additions. ALWAYS end with the dry mixture.

5.- Stir in the blueberries and with the help of a spatula fold them into the batter.

6.- Bake for about 1 hour and 15 minutes. Let the cake cool completely in the pan. When it’s all cooled, invert the cake onto a wire rack.

7.- Sprinkle with powdered sugar and decorate with fresh blueberries.

8.- Slice, serve and enjoy!


  1. Susan says:

    How many blueberries? thanks..going to make this today. Also I may have to sub the cornmea, don’t think I have at this time? Almond flour? thanks!

    • SandraWidick says:

      Like the recipe says 1 pint. About 2 cups. I don’t think Almond flour will work well. You can use regular flour if you would like to but the texture won’t be the same. Cornmeal makes it soft and crumbly.

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