BLUEBERRY BUTTERMILK BUNDT CAKE

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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

extra almond flour, for dusting the bundt pan
pam butter-flavored cooking spray (for bundt pan)
1 1/2 cups almond flour (also called almond meal, It is cheaper to buy online, I buy at www.almondsonline.com)
1 cup whole wheat pastry flour (ie Arrowhead Mills)
1/2 cup soy flour
1/4 cup whole wheat flour
1/4 cup unprocessed fine natural bran
3 1/4 teaspoons bread enhancer (It will help to make your whole-grain baking lighter in texture)
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups Splenda sugar substitute (the one that measure spoonful to spoonful like sugar)
3/4 cup soft margarine (i.e. Brand Canoleo or any other brand that is low in saturated fat and no hydrogenated oils)
3 large eggs
1 tablespoon orange zest
1 teaspoon vanilla extract
3/4 cup 1 1/2% buttermilk
2 cups frozen blueberries (frozen berries will keep from sinking to the bottom of the pan as it bakes)
powdered sugar (a few pinches to dust the top when done baking)

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.

Komal Ahmed143
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I made this cake for my family and they loved it! It was a big hit.


Twene Prosper
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This cake was easy to make and turned out delicious! I will definitely be making it again.


Duku Shafic
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This is the best blueberry bundt cake I've ever had! It's so moist and flavorful, and the glaze is the perfect finishing touch.


lara assi
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This cake was a bit bland for my taste. I think it needed more sugar or vanilla extract.


aisha ismail
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I love this recipe! The cake is always moist and fluffy, and the blueberries add a nice sweetness and tartness.


Muhammad Zobair
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This cake was a little too dense for my taste, but the flavor was good.


Rita Chase
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This is my new favorite blueberry bundt cake recipe! It's so easy to make, and it always turns out perfectly.


Jasmine Saleh
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I'm not sure what went wrong, but my cake turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.


Tddd Fh
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This cake was delicious! The blueberry flavor was perfect, and the cake was moist and fluffy.


hani shaker
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This cake was okay, but I've had better. The glaze was a little too sweet for my taste.


R k Tamang
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I've tried this recipe twice now, and both times the cake has turned out dense and heavy. I'm not sure what I'm doing wrong.


Patience Nsoh
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This cake was a disappointment. It was dry and crumbly, and the blueberries were not evenly distributed.


Portia Atteh
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I'm not a baker, but this recipe was easy to follow and the cake turned out great! It's definitely a keeper.


Gta Gta1
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This cake was a hit at my party! Everyone loved it. It was so easy to make, too.


Billy Calahan
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I was a little hesitant to try this recipe because I'm not a big fan of blueberries, but I'm so glad I did! The cake was amazing! The blueberries were not overpowering at all, and the cake was perfectly moist and fluffy.


Ayuba Yakubu
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This cake is so moist and delicious! The blueberries add a nice sweetness and the buttermilk gives it a tangy flavor. I will definitely be making this again.


M sarfaz
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I've made this cake several times now, and it always turns out perfectly. It's one of my go-to recipes for potlucks and bake sales.


RainbowGaming2.0
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This blueberry buttermilk bundt cake was an absolute delight! The cake was incredibly moist and fluffy, with a perfect crumb. The blueberries were perfectly distributed throughout the cake, adding a burst of sweetness and tartness in every bite. The


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