Blueberry Bundt Cake
This Blueberry Bundt Cake uses frozen blueberries, so it can be made at any time of year. The cake is moist, dense and pops out of the pan easily.
Servings 12
Calories 404kcal
Ingredients
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 2/3 cups granulated sugar
- 12 tbsp unsalted butter softened
- 3 large eggs
- 2 tsp vanilla extract
- 3/4 cup full fat buttermilk
- 2 cups frozen blueberries
- 3 tbsp fresh lemon juice
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F. Butter and flour a 10-inch-diameter Bundt pan.
- Whisk flour, baking powder, and salt in a medium bowl.
- With a hand or stand mixer, beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time. Beat in the vanilla.
- Add one third of the flour mixture and beat on low speed until combined. Add one half of the buttermilk and beat on low speed. Repeat the process with a third of the flour, then the remaining half of the buttermilk, then the remaining third of the flour, until a smooth batter is achieved.
- Fold in the blueberries. Scoop the cake batter into the prepared pan and smooth the top.
- Bake for about 1 hour, until a cake tester inserted near the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes and then invert the pan onto a plate or cake stand to remove the cake.
- When ready to serve the cake, whisk together the lemon juice and powdered sugar until smooth. Drizzle the glaze over the top of the cake and serve.
- The cake will keep, covered in plastic wrap at room temperature, for up to two days.
Nutrition
Calories: 404kcal | Carbohydrates: 67g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 336mg | Potassium: 99mg | Fiber: 1g | Sugar: 41g | Vitamin A: 456IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 2mg