Whole Wheat Blueberry Bundt Cake

Cakes, Desserts

Whole Wheat Blueberry Bundt Cake | www.acozykitchen.com

I met Jessica a few years ago (gulp, maybe 3 years ago?), and she’s always been one of my favorite people in the food blogging community. Her recipes are fun, FUN!; her personality in person is exactly the same as her blog; and her photos make me want to leap into the computer screen and eat EVERYTHING she makes.

This book, Seriously Delish, is very much her in book form. Her personality shines through, there are tons of enchilada recipes (thank you, Jessica!) and the food looks slutty and gorgeous all at the same time.

It’s a keeper of a book. And I have a feeling I’ll be gifting it a lot this upcoming holiday season, which I don’t want to really believe is almost around the corner. Please, let’s not say the H-Word, T-Word or C-Word for a while. I can’t deal.

Whole Wheat Blueberry Bundt Cake | www.acozykitchen.com

Whole Wheat Blueberry Bundt Cake | www.acozykitchen.com_7

Whole Wheat Blueberry Bundt Cake | www.acozykitchen.com

This blueberry bundt cake is in the “lighter” chapter—meaning it’s healthy! Well, sorta. For cake at least. It’s about as easy as a cake can possibly be. The glaze is delicious and the crumb is like a quick bread: thick and hearty. I found the most delicious part to be the top, because it gets kinda crunchy and that followed by the soft interior is just a dream.

Whole Wheat Blueberry Bundt Cake | www.acozykitchen.com

This cake is summer-y. It’s like late summer-y which is perfect for right this very second. I’m still not ready to talk about fall and leaves and everyone’s obsession with pumpkin spiced lattes (plz can we not), but I did sit in front of my new air-conditioning unit and a few slices of my new favorite bundt cake.

Happy Monday…or Tuesday!

Whole Wheat Blueberry Bundt Cake | www.acozykitchen.com

Whole Wheat Blueberry Bundt Cake

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serving Size: 1 Bundt cake


  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2/3 cup loosely packed light brown sugar
  • 1/2 cup grapeseed oil
  • 1 cup plain full-fat or low-fat Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 pint fresh blueberries
  • 1 tablespoons whole wheat pastry flour
  • 1/2 cup fresh blueberries
  • 1 1/2 cup powdered sugar
  • 1/2 teaspoons vanilla extract
  • 2 tablespoons milk


  • Preheat the oven to 350 degrees F. Liberally spray a 6-cup Bundt pan with nonstick spray.
  • In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Add the eggs and brown sugar to the bowl of your electric mixer. Beat on medium speed until fluffy, 3 to 4 minutes. Add the grapeseed oil and beat for 1 to 2 minutes on low speed. Scrape down the sides of the bowl if needed. Add half of the yogurt and the vanilla extract and beat until combined. With the mixer on low speed, add the dry ingredients. Add the remaining yogurt and beat until just combined.
  • Toss the blueberries with the flour and add them to the batter. Fold them into the batter with a spatula, then pour the batter into the Bundt pan. Bake until the top of the cake is golden brown, 45 minutes. Remove the cake from the oven and let cool in the pan for 15 minutes.
  • For the blueberry glaze, add the blueberries to a food processor and blend until pureed. Add the powdered sugar, vanilla extract, and milk. Blend until creamy and combined.
  • Gently invert the pan on a cake plate to remove the cake. As soon as you remove the cake from the Bundt pan pour the glaze over the top.


Note from Jessica: Glazes can be tricky. If your blueberries are juicy, the glaze may need a bit more sugar. If the glaze is too thick, add more milk, 1 tablespoon at a time until it's pourable.
Nutrition Facts
Whole Wheat Blueberry Bundt Cake
Amount Per Serving (6 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Medeja September 2, 2014 at 2:48 am

    This bundt cake look seriously delish.. 😉

  • Reply Jessica September 2, 2014 at 3:42 am

    THANK YOU!!! xoxoxo

  • Reply Laura (Blogging Over Thyme) September 2, 2014 at 8:19 am

    Love! I had such a hard time figuring out what the heck I wanted to make out of the cookbook too (um…everything, please?), and this cake was at the top of the list. That glaze makes me swoon.

    It took me a minute to de-code the H, T, & C reference–but I so agree with you!! Especially when it is 90 million degrees outside this week.

    • Reply Adrianna Adarme September 3, 2014 at 3:41 pm

      Enchiladas are next. They have to be.

      • Reply Adrianna Adarme September 3, 2014 at 3:42 pm

        I just read my post again and thought, Oh Gosh I hope people don’t think I’m referring to the other c-word because I meant Christmas!!! Christmas!

  • Reply Tracy | PeanutButter and Onion September 2, 2014 at 10:16 am

    I’m so dying to get my copy!!!! This looks amazing!

  • Reply RLT September 2, 2014 at 10:18 am

    Serving size = 6? So this is a smaller-than-normal bundt cake pan?

    Is there another option for a pan?

    • Reply Adrianna Adarme September 3, 2014 at 3:39 pm

      You know, it kinda varies when it comes to serving size. Like, how many slices are people going to eat? I say two per person so this could easily give you like 14 slices. The recipe calls for a 6-cup bundt pan, which is a very standard size. I say ignore my maybe-not-accurate serving size and go with the your standard 6-cup bundt pan. Sorry for the confusion! I feel like I eat more cake than most people. 🙂

  • Reply Jenny Ramsey September 2, 2014 at 10:24 am

    The cake looks delicious, but I want to take the blueberry sauce and drizzle it on everything.

  • Reply Maddie (Hungry Curious) September 2, 2014 at 11:46 am

    Yum! Can’t wait to get my hands on that book!!

  • Reply Millie l Add A Little September 2, 2014 at 1:07 pm

    I love the gorgeous colour! I can’t wait to get my hands on a copy!

  • Reply Mary Frances September 2, 2014 at 1:54 pm

    This bundt is beautiful! Especially that blueberry glaze, what a gorgeous color!

  • Reply Katrina @ Warm Vanilla Sugar September 2, 2014 at 4:04 pm

    Oh man, that sauce!! Love this!

  • Reply Christina @ The Beautiful Balance September 2, 2014 at 4:32 pm

    I need to snag her cookbook asap! This looks incredible but I think I would end up eating the glaze with a spoon before it reached the cake!

  • Reply jenna @ just j.faye September 2, 2014 at 8:58 pm

    All of Jessica’s recipes are always so amazing. I’m so excited to check out her book!

  • Reply Whole Wheat Blueberry Bundt Cake - The Recipe Daily September 2, 2014 at 11:57 pm

    […] (Read more… ) […]

  • Reply Taylor @ greens & chocolate September 3, 2014 at 5:12 am

    I can’t wait to get my hands on a copy of Seriously Delish! This cake looks like something I’ll be putting on my ‘Must Make’ list!

  • Reply Ashley Nathalie September 3, 2014 at 7:29 am

    Definitely agree with you on the whole premature pumpkin errythang obsession this year. I like to savor each season appropriately, people need to calm down now haha

  • Reply Debbi smirnoff September 3, 2014 at 3:07 pm

    Which bundt mold did you use? I love how this came out! My copy ordered as well!

    • Reply Adrianna Adarme September 3, 2014 at 3:38 pm

      Hi Debbi, The recipe calls for a 6-cup bundt pan but I totally broke the rules and used an 8-cup vintage bundt pan. This one was a gift from my boyfriend (we give each other kitchenware like nerds), but you can definitely find really pretty (and inexpensive) vintage cookware on ebay!

  • Reply Sarah @ The Gold Lining Girl September 3, 2014 at 4:18 pm

    I’ve been digging into the cookbook yesterday and today whenever I have a spare minute and I’ve loved every word of it! Her recipes are SO creative. I met her at her book signing yesterday and she was the warmest, nicest person ever. I’m excited to try the recipes. Thanks for sharing this one!! I want to eat that glaze straight from the bowl like soup!!

  • Reply Lisa Cowart Baron September 3, 2014 at 5:18 pm

    This recipe looks fantastic! How would using regular whole wheat flour &/or unbleached APF change the cake? Also does the bunt pan do anything special? I was thinking of using a mini loaf pan or muffin pan.


    • Reply Adrianna Adarme September 3, 2014 at 5:27 pm

      Hi Lisa,

      I’m not quite sure about the flour change because I made it as Jessica wrote it. I have a feeling that it’ll be ok–just a bit less tender and nutty. It should work! Since this cake had a slightly larger crumb, I’d say it would work just fine in another pan. It’ll be way too much batter for a mini loaf pan. I’m thinking it’ll probably fill up two 8×5-inch loaf pans (standard size) or probably give you at least a few dozen muffins. Again, these are just guestimates because I only made it in the bundt pan and with whole wheat flour. Hope this helps!

  • Reply Rhea {Hot Dog It's a Food Blog} September 3, 2014 at 5:55 pm

    I am LOVING this! I just got her cookbook yesterday after talking about it non-stop for months to anyone who would listen. I have decided to cook my way through it Julie/Julia style, so thanks for showcasing what I have in store for me, which looks to be some seriously delish eats!!!!

  • Reply Liz @ Tip Top Shape September 3, 2014 at 6:44 pm

    This is just gorgeous!!!

  • Reply Ordinary Blogger (Rivki Locker) September 10, 2014 at 5:46 pm

    Blueberries and whole wheat DEFINITELY make this healthy. Checking out the book now. I certainly have enough cookbooks but this looks like a great addition.

  • Reply Oh Happy Dane March 10, 2015 at 8:54 am

    OMG! That cake looks so tempting!! I love blueberries!! and I DO love that bundt pan!!! Hugs http://www.ohhappydane.com