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  • Writer's pictureThe Crooked Ladle

BLUEBERRY BRANDY BUNDT CAKE - Perfect for Any Time of the Year...

BLUEBERRY BRANDY BUNDT CAKE - Tastes homemade yet begins with a boxed mix then supplemented with plenty of fresh ingredients.

Blueberry Brandy Bundt Cake

Okay, know this - every once in a while I will offer up a semi-homemade recipe. This will happen only if I truly believe the end result tastes absolutely homemade. And this my friends is one of those gold medal finds.

Serves: 8 to 10

Prep Time: 25 minutes

Bake Time: 45 to 50 minutes

Suggested Tools:

· Bundt cake pan

. Electric mixer

· Large mixing bowl

· Small bowl

· Spatula

· Measuring cups

· Measuring spoons

· Medium sized mixing spoon


· Yellow cake mix

· Large packet of instant vanilla pudding

· 4 eggs

· ¾ cup canola oil

· 1/3 cup brandy

· ¼ cup water

· 1/4 teaspoons nutmeg

· 2 tablespoons flour

· 1 cup blueberries – either fresh, frozen or canned (drained) - any size berry

Optional: Dust with powdered sugar and serve with whipped cream or vanilla ice cream.


1. Add all of the ingredients into the mixing bowl, except for the flour and blue berries.

2. Mix on medium speed until just blended (avoid over mixing).

3. Add the flour to the small bowl along with the blue berries and gently toss the blue berries around in the flour so they are slightly coated. This will help keep the blue berries suspended in the batter and not sink to the bottom of the pan.

4. Gently fold in the blue berries into the cake batter (do not include any surplus flour).

5. Pour cake batter into a prepared Bundt pan. [I liberally spray mine with canola oil spray and it easily comes right out of the pan].

6. Tap the bottom of the pan on the counter a few times to avoid air bubbles.

7. Bake at preheated oven at 350 degrees for 45 to 50 minutes.

Turning out the baked cake:

Let the cake cool pan side down for 10 to 15 minutes before turning out onto the serving platter. Before turning out, gently shake the pan a bit to determine if it is somewhat loosened. If it is not apparent that the cake will easily turn out, run a rubber spatula along the inside ridges of the pan to loosen the cake away from the pan.

Then cover the pan with the platter and turn it

upside down. Voila!

The Crooked Ladle

Savor the taste...

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