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Blueberry-Buttermilk Bundt Cake

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Blueberry-Buttermilk Bundt CakeLUCA TROVATO

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

Recipe information

  • Yield

    Makes 12 servings

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

Preparation

  1. Step 1

    Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.

    Step 2

    Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.

TagsCakeDessertAmericanButtermilkDairyBlueberryBerryFruitOrangeCitrusBreakfastBrunchNut FreeVegetarianEasyMake AheadBakingElectric MixerSummerSpringBon Appétit

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