Best 2 Blueberry Buttermilk Bundt Cake Recipes
Indulge in a delightful culinary journey with our irresistible blueberry buttermilk bundt cake, a symphony of flavors that will tantalize your taste buds. This classic bundt cake recipe is elevated with the addition of fresh blueberries, buttermilk, and a hint of lemon, resulting in a moist, tender crumb and a burst of sweet-tart blueberry flavor in every bite. Whether you're a seasoned baker or just starting your baking adventures, this easy-to-follow recipe will guide you through the process of creating a stunning centerpiece for your next special occasion or a delightful treat for everyday enjoyment.
Accompanying the blueberry buttermilk bundt cake recipe, you'll also find a collection of equally enticing recipes that offer a diverse range of baking experiences and flavors. From the zesty lemon blueberry muffins that burst with citrusy goodness to the decadent chocolate chip bundt cake that's perfect for chocolate lovers, these recipes cater to every palate and occasion. Whether you're looking for a quick and easy weekday breakfast or a showstopping dessert for your next gathering, you'll find inspiration and deliciousness in every recipe.
BLUEBERRY-BUTTERMILK BUNDT CAKE
Categories Bread Cake Milk/Cream Mixer Fruit Breakfast Brunch Bake Blueberry Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
BLUEBERRY BUTTERMILK BUNDT CAKE
This is one of the BEST whole grain bundt cake recipe's I've ever made. It is very moist, sweet and flavorful with 2 full cups of blueberries! NOTE:If you cannot find the following items at your grocery store, you'll be able to find them at your local health food store
Provided by orphan71
Categories Dessert
Time 1h15m
Yield 1 Bundt cake
Number Of Ingredients 18
Steps:
- Preheat oven to 350 F Spray and flour 10 inch diameter Bundt pan Whisk all the flour, baking powder and salt in medium bowl.
- Whisk in Splenda using an electric mixer (on lowest speed the entire time) beat margarine into dry ingredients until light and fluffy (do NOT over mix as it will cause the gluten in the flour to make the mixture"tough" when baked)
- Beat in eggs one at a time. Beat in orange peel and vanilla. Fold in blueberries.
- Spoon batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 40-45 min (when baking whole grains keep a close watch near the end to prevent over baking and browning)
- Cool cake in pan on rack for 15 min. Using plastic spatula loosen the sides and center.
- Turn cake out onto rack and cool completely before cutting. Wrap in plastic wrap and store in refrigerator.
- When you are ready to serve transfer cake to plate and sprinkle powdered sugar over if desired. It can be made a day in advance.
Tips:
- Use fresh or frozen blueberries: Fresh blueberries are ideal for this recipe, but frozen blueberries can also be used. If using frozen blueberries, thaw them before adding them to the batter.
- Don't overmix the batter: Overmixing the batter can result in a tough cake. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
- Let the cake cool completely before glazing: This will help the glaze to set properly.
- Store the cake in an airtight container at room temperature for up to 3 days: The cake can also be frozen for up to 2 months.
Conclusion:
This blueberry buttermilk bundt cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and fluffy crumb, sweet and tangy glaze, and abundance of fresh blueberries, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this blueberry buttermilk bundt cake a try. You won't be disappointed!
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