Blueberry Bundt Cake is a deliciously moist and tender dessert that highlights the sweet-tart flavor of fresh blueberries in every bite. The cake’s beautiful shape makes it a stunning centerpiece for any gathering, while the combination of buttery vanilla and juicy blueberries creates a delightful balance of flavors. Perfect for brunch, dessert, or even a cozy afternoon snack, this cake is easy to make and is sure to impress family and friends. Drizzled with a light glaze or served plain, it’s a delightful way to celebrate the seasonal bounty of blueberries!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
For the Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons milk or lemon juice
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix.
- Fold in Blueberries: Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
- Pour into Bundt Pan: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Glaze (optional): In a small bowl, whisk together the powdered sugar, milk or lemon juice, and vanilla extract until smooth. Drizzle over the cooled cake.
This Blueberry Bundt Cake is a delightful way to showcase fresh blueberries, offering a sweet and satisfying treat that’s perfect for any occasion!