Bundt cakes are so very underrated. I swear. I have a whole Pinterest board of them. They are easy to make, delicious, and if you have fancy pans (I do not), can even be fancy. Plus, I like using the word ‘fancy’. Also, I’m pretty sure they are just giant muffins, which means it counts as breakfast.
This is my current favorite. Although, I wanna make a cranberry orange one – that could take over if it goes well. This is definitely sweet, so don’t get all crazy and try to put a glaze on it or anything.
If you use frozen blueberries, they won’t sink to the bottom of the batter. Plus, you can buy the ingredients and then get too lazy to make it for days on end without losing your berries. Not that I’d ever do that.
|Blueberry Buttermilk Bundt Cake|| |
- 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
- 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.
- 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.