Blueberry-Buttermilk Bundt Cake

(from saymyname’s recipe box)

Using frozen blueberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes.

Source: Bon Appetit, 2004

Serves 12 people

Categories: Blueberries, Cake, Dessert

Ingredients

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 2/3 cups sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3 large eggs
  • 1 tablespoon grated orange peel
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk
  • 2 cups frozen blueberries
  • Powdered sugar

Directions

  1. Preheat oven to 350°F.

  2. Butter and flour 10-inch-diameter Bundt pan.

  3. Whisk flour, baking powder, and salt in medium bowl.

  4. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy.

  5. Beat in eggs, 1 at a time.

  6. Beat in orange peel and vanilla.

  7. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries.

  8. Pour batter into prepared pan.

  9. Bake until tester inserted near center of cake comes out clean, about 1 hour.

  10. Cool cake in pan on rack 10 minutes.

  11. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.)

  12. Transfer cake to plate, sift powdered sugar over, and serve.

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