Blueberry Bundt Cake with Elderflower Glaze

It’s been a while since I dusted off my mixing bowls, and wow—it felt good to be back in the kitchen. There’s just something about creaming butter, folding flour, and sneaking blueberries that makes the world feel right again. This Blueberry Bundt Cake with Elderflower Glaze was my “welcome back” bake, and let’s just say… my niece and her two friends made sure there wasn’t much left to photograph. I actually had to divide the leftovers so everyone could take some home. Always a good sign.

Anyway, back to the good stuff—this cake. It’s one of those easy bakes that looks fancy, smells incredible, and makes you feel like you’re better at baking than you probably are (been there). The batter’s thick—don’t panic. Once the blueberries burst in the oven, the cake turns out soft, tender, and packed with juicy pops of fruit. The elderflower glaze gives it a light, floral sweetness that just screams summer. You could totally serve this at brunch or wrap it up as a gift and look like you spent hours baking, when really… you just stirred things together and pretended not to eat the batter.


Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours
Serves: 10


Ingredients

For the Cake

  • 2 sticks (1 cup) unsalted butter, softened
  • ¼ cup vegetable oil
  • 3 cups plus 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1½ teaspoons baking powder
  • 1¾ cups granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup Greek yogurt
  • 2 cups fresh blueberries

For the Glaze

  • 1 cup powdered sugar
  • 2 tablespoons elderflower cordial (like Belvoir or IKEA’s syrup)

Instructions

Preheat your oven to 350°F. Lightly oil a 10-cup Bundt pan and set it aside. (If your pan has a lot of grooves, use a pastry brush to make sure every corner is coated—nobody likes half a Bundt.)

In the bowl of a stand mixer, beat the butter and sugar together on medium speed for about 5 minutes, until it’s light, pale, and fluffy. Add the oil and mix another minute—your batter should smell heavenly already.

Turn the speed down low and add the eggs one at a time, mixing well after each addition so everything stays smooth and happy.

In a separate bowl, whisk together the flour, salt, and baking powder. Add the vanilla, Greek yogurt, and about three-quarters of that flour mixture to your wet ingredients. Mix just until it’s combined—then ditch the mixer and fold in the remaining flour by hand. (Trust me, this part matters. Overmixing = rubbery cake.)

Fold in half the blueberries gently, then spoon half the batter into your Bundt pan. Scatter the remaining blueberries over that layer, then cover them with the rest of the batter. Smooth the top and take a deep breath—your kitchen’s about to smell amazing.

Bake for 60 to 75 minutes, or until a toothpick poked into the middle comes out clean. Cool the cake in the pan for 20 minutes, then flip it onto a wire rack and let it cool completely. Don’t rush this part—the glaze needs a cool surface to cling to.

For the Glaze:
Sift your powdered sugar into a small bowl. Stir in the elderflower cordial, then add a few drops of water—just enough to make a thick drizzle. You want the glaze to flow gently down the sides of the cake, not drown it.

Pour or spoon the glaze over the cooled Bundt, watch it drip in slow motion, and maybe taste-test one of those drips (for quality control, obviously).


There’s something magical about the mix of tart blueberries and that soft floral sweetness on top—it’s like spring and summer decided to throw a party in your kitchen. Every slice looks like a little celebration, and if you’re anything like me, you’ll keep going back for “just one more bite” until you realize half the cake’s gone.