Blueberry Buttermilk Bundt Cake
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Prep time: 
Cook time: 
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Serves: 12
 
Recipe courtesy of Bon Appétit
Ingredients
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1⅔ cups sugar
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 3 large eggs
  • 1 tablespoon grated orange peel
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk
  • 2 cups frozen blueberries
  • Powdered sugar
Instructions
  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 1⅔ 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.
  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.
Recipe by Running With Scissors at http://blog.angiekovacs.com/?p=184