Last Call for Blueberries

Slim Pickings

Literally, that’s what we found after embarking on our much-anticipated annual blueberry picking adventure. We’re spoiled with riches of wild raspberries all across our county, but blueberries? Those round, sweet gems are a bit harder to come by, and even the farms were sorely lacking this year. After being turned away due to poor picking conditions once already, we were determined not to go home empty handed yet again.

Arriving near the tail-end of their growing season, it’s reasonable to expect a less than bountiful harvest, but this was downright pitiful. Shriveled, grey berries remained where they once blossomed and were forgotten, while others had over-ripened to the point of bursting, like weak balloons filled with shaving cream. Regardless, with a bit of careful, diligent plucking, there were still enough berries to fill a small bucket, and satisfy the peckish picker, of course.

The effort, though more demanding than usual, was rewarded by modest heap of fresh, juicy blueberries, far more flavorful than anything store bought. After hungrily wolfing down about half of our plunder whole and plain, I was itching to make more of this seasonal treasure. Colorful filling to sandwich cookies started the wheels in motion, but I wanted more; something seriously blueberry-filled, rich and ripe.

Cake, the universal party centerpiece, fit the bill with ease. More of a simple tea cake or even breakfast treat, white whole wheat flour contributes a more hearty texture, without any overbearing wheat flavor. Touches of lemon brighten up the soft and tender bundt, although orange could also be a delightful accent instead. Though it may sound unremarkable on paper, trust me, the cut slices are anything but ordinary.

Marbled in striking blue and golden tones, this easy yet stunning dessert is like summer condensed into cake form. Now that the days have begun to cool off considerably, a warm oven is a welcome thing again, and there’s never been a better time to bake with blueberries. Handpicked berries or not, this is one recipe that’s sure to make repeat appearances in kitchen, many times over.

Yield: Makes 12 - 14 Servings

Marbled Blueberry Bundt Cake

Marbled Blueberry Bundt Cake

Marbled in striking blue and golden tones, this easy yet stunning dessert is like summer condensed into cake form.

Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes


Bundt Cake:

  • 3 Cups White Whole Wheat Flour
  • 2 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 1/2 Cups Granulated Sugar
  • 2/3 Cup Olive Oil
  • 1 Cup Plain, Unsweetened Vegan Yogurt
  • 1 Cup Plain Non-Dairy Milk
  • 2 Teaspoons Apple Cider Vinegar
  • 2 Teaspoons Vanilla Extract
  • 1 1/2 Cups Blueberries, Divided
  • 1 Teaspoon Fresh Lemon Juice
  • 1 Teaspoon Lemon Zest

Lemon Syrup:

  • 3 Tablespoons Fresh Lemon Juice
  • 1 Cup Granulated Sugar


  1. Preheat your oven to 350 degrees, and lightly grease and flour a 10-cup capacity bundt pan. Set aside.
  2. In a large bowl, whisk together the flour, baking powder and soda, salt, and sugar. Separately, mix the olive oil, “yogurt,” non-dairy milk, vinegar, and vanilla to combine. Pour the wet ingredients into the bowl of dry, and with a wide spatula, fold the two together just until you achieve a fairly smooth batter. A few lumps are just fine; be careful not to over-mix. Divide the batter equally into two parts, pouring half off into a separate bowl.
  3. Turning your attention now to the blueberries, toss 1 cup of them into your blender or food processor, along with the lemon juice. Thoroughly puree, until smooth but still with their naturally rough, slightly seedy texture intact. Add the blended berries into one of the bowls of batter, along with the remaining 1/2 cup of whole blueberries, and stir well to fully incorporate.
  4. With a clean spatula, mix the lemon zest into the other bowl of batter until distributed throughout.
  5. Lay down a thin layer of the blueberry batter in small dollops along the bottom of your prepared bundt pan. Top that with a ribbon of the lemon batter; it’s fine if it doesn’t entirely cover, but do your best to keep them neat and even. Repeat as many times as possible, until you run out of batter. Take a spatula and swirl it through the whole assemblage ONLY ONCE to create a neat but discernible swirl throughout the cake.
  6. Move the whole bundt into the center of your oven, and bake for 60 – 70 minutes, until a wooden dowel inserted into the center of the cake pulls out clean. Let cool completely in the pan, and then turn out on a wire rack.
  7. To finish the cake off, a thin glaze of lemon syrup is a nice touch to keep everything moist. Simply place both the lemon juice and sugar in a small sauce pan, and stir to combine. Heat over medium heat until the sugar has fully dissolved. Brush the syrup evenly over the whole bundt- Chances are you won’t need it all. (Save the extra for sweetening tea!)
  8. Slice and serve right away, or store it covered, in the fridge, for 4 – 5 days.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 348Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 2mgSodium: 273mgCarbohydrates: 59gFiber: 3gSugar: 40gProtein: 5g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.


29 thoughts on “Last Call for Blueberries

  1. Fabulous, Hannah! However, I can’t get past your offhandedly commenting on your plethora of raspberries. Over here, even when they’re in season, raspberries cost at least $8 a punnet (5oz :( )

    1. Eek! It’s true, I’m very spoiled by the local berries, but it’s no easy task to collect those little morsels, either. Whereas the blueberries are all pretty much at eye-level and easy to get to, raspberries hide, stab with thorns, and are much more spread out within a larger area, rather than amassing in lots of tight clusters. Anyway, it’s still worth the work, especially considering the price tag otherwise!

  2. I’m jealous you even found any! Blueberries have been long gone where I live. But I guess I can’t complain…working on a farm, I ate more than my share of blueberries this year. When they’re ripe, they’re definitely one of my favorite fruits…especially in pancakes!

  3. Gorgeous! I love blueberries. I have quite a giant bag in the freezer that I should really use up before I move apartments. Perhaps a cake is in order.

    1. No, that would be a disaster! It’s too much batter for one cake pan, for starters- Split it up between two 8-inch rounds. Then bake the two at 350 degrees for closer to 25 – 35 minutes, until a toothpick inserted into the centers comes out clean.

  4. Hello Hannah, Where can I purchase Plain, Unsweetened Vegan Yogurt? Also, any hints on where to get your bundt pan would be great as well! I can’t wait to make this. Blueberries are my favorite.

    1. Hi Alice,

      Wildwood makes an unsweetened soy yogurt which is my top pick. Whole Soy makes a plan yogurt and while it technically contains a very small amount of sugar, is not sweet and is a good choice as well. Both of these brands should be available at most Whole Foods Markets and many smaller health food stores.

      The bundt pan can be found right here:


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