Blueberry Bundt Cake

Blueberry Bundt Bread

This Blueberry Bundt Bread is a breakfast bread meets a Bundt cake. It’s spotted throughout with fresh blueberries and topped with a delicious, vibrantly colored blueberry glaze.

5 from 1 vote
Blueberry Bundt Cake
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Blueberry Bundt Bread

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Breakfast
Servings: 7
Calories: 488kcal
Author: Gina Fontana


For the Bundt Bread:

  • 1 cup (140 g) cassava flour
  • ½ cup plus 2 tablespoons (75 g) banana flour
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (4 g) baking powder
  • 1 teaspoon (2.6 g) ground cinnamon
  • 1 teaspoon (2.6 g) ground cardamom
  • cup (60 g) unsweetened dark chocolate chips
  • ¼ teaspoon (1.5 g) kosher or fine sea salt
  • 1 cup (148 g) fresh blueberries
  • 1 medium banana , mashed
  • ½ cup (118 mL) milk of choice (I use plant milk)
  • ¼ cup (60 mL) grapeseed oil
  • 1 teaspoon (5 mL) pure vanilla extract
  • ½ cup (118 mL) pure maple syrup
  • ¼ cup (64 g) peanut butter or sunflower seed butter (or other nut butter, if desired)

For the Blueberry Glaze:

  • 1 cup (148 g) fresh blueberries
  • 1 teaspoon (5 mL) lemon juice
  • 1 tablespoon (15 mL) water
  • ¼ cup (56.5 g) butter or dairy-free butter
  • 2 cups (250 g) powdered sugar
  • ¼ cup (60 mL) milk of choice (I use plant milk)


  • Preheat the oven to 350°F. Grease a 9-inch Bundt pan.
  • In a large bowl, whisk together the dry ingredients.
  • In a separate bowl, mix together the wet ingredients, then add the wet ingredients to the dry and stir to combine.
  • Pour the batter into the Bundt pan and bake for 35-40 minutes. Remove from the oven and set aside while you make the glaze.
  • In a blender or food processor, add the blueberries, lemon juice and water and blend until very smooth.
  • In your mixer (or using a hand beater) beat the butter until smooth, then add the powdered sugar, ¼ cup at a time. Slowly pour in the milk, with the mixer on low. Finally, mix in the blueberries and beat for an additional couple of minutes. Pour the glaze over the Bundt bread.


You can enjoy this warm with the glaze or let it cool. Store leftovers, covered tightly, on the counter for up to 3 days (2 is better). Alternatively, you can slice and freeze half of it for later.


Nutrition Facts
Blueberry Bundt Bread
Amount Per Serving
Calories 488 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g20%
Cholesterol 4mg1%
Sodium 334mg14%
Potassium 252mg7%
Carbohydrates 83g28%
Fiber 2g8%
Sugar 59g66%
Protein 5g10%
Vitamin A 90IU2%
Vitamin C 7mg8%
Calcium 164mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Blueberries Bread Bundt Cake Gina Fontana
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