Blueberry Buttermilk Bundt Cake
Delight your taste buds with this moist and flavorful Blueberry Buttermilk Bundt Cake—a showstopping dessert that blends the tangy richness of buttermilk with bursts of sweet, juicy blueberries in every bite. Perfectly baked in a classic bundt pan, this easy-to-make cake boasts a soft, tender crumb thanks to the combination of butter, eggs, and buttermilk, while the light dusting of powdered sugar adds an elegant finishing touch. A hint of vanilla elevates its flavor, while a simple technique of tossing the fresh blueberries in flour ensures even distribution throughout the batter. Whether you're serving it as a decadent brunch centerpiece or a casual afternoon treat, this homemade bundt cake is sure to impress family and friends.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for blueberries)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan, ensuring all the crevices are well-coated.
In a large mixing bowl, cream together the butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
In another small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake during baking.
Gently fold the floured blueberries into the batter using a spatula, ensuring even distribution.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the bundt pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar if desired. Slice and serve!
Nutrition Facts
Calories |
4378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 3272 mg | 142% | |
| Total Carbohydrate | 756.3 g | 275% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 459.5 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 486 mg | 37% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1268 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
