Blueberry Bundt Cake
Serve this delicious bundt cake for breakfast or dessert.
This beautiful (and delicious!) bundt cake is the perfect dessert or breakfast.
Blueberry Bundt Cake
Butter & flour a bundt pan, set aside.
Preheat oven to 350F.
To a large mixing bowl, add:
2 3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Sift together, set aside.
To the bowl of a stand mixer, add:
1 3/4 cups sugar
1 cup butter, softened
Using the paddle attachment, cream together for ~2 minutes, until lightened.
One at a time, mixing after each, add:
4 eggs
Once combined, pour in:
2 Tbsp lemon juice
2 tsp lemon zest
1 tsp lemon extract
1 tsp vanilla
Mix until smooth.
Alternately add, ~half of each, and fold together:
1 cup buttermilk
Flour mixture
Finally, fold in:
1 1/4 cup blueberries (fresh or frozen)
Pour into prepared bundt pan.
Bake at 350F for 50-60 minutes, until a toothpick comes out clean.
Allow to cool for 10 minutes then turn out on a wire rack, allowing to cool completely.
Drizzle with glaze:
Lemon Glaze
To a small mixing bowl, add:
1 1/2 cups sugar
1 Tbsp lemon juice
Thin out with:
1 Tbsp water
Repeat water until desired thickness is achieved.
Pour over cooled cake. Serve.
Brenda’s tips:
Serving size: 16-24
No bundt pan? Substitute 2-3 loaf pans OR a 13”x9” baking pan
Blueberry Bundt Cake for High Elevation
Serve this delicious bundt cake for breakfast or dessert.
This beautiful (and delicious!) bundt cake is the perfect dessert or breakfast.
Below is the recipe you’ll want if you live ~5k ft above sea level, or higher.
Blueberry Bundt Cake for High Elevation
Butter & flour a bundt pan, set aside.
Preheat oven to 350F.
To a large mixing bowl, add:
3 1/4 cups flour
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
Sift together, set aside.
To the bowl of a stand mixer, add:
1 1/2 cups sugar
1 cup butter, softened
Using the paddle attachment, cream together for ~2 minutes, until lightened.
One at a time, mixing after each, add:
4 eggs
Once combined, pour in:
2 Tbsp lemon juice
2 tsp lemon zest
1 tsp lemon extract
1 tsp vanilla
Mix until smooth.
Alternately add, ~half of each, and fold together:
1 1/4 cup buttermilk
Flour mixture
Finally, fold in:
1 1/4 cup blueberries (fresh or frozen)
Pour into prepared bundt pan.
Bake at 365F for 40-50 minutes, until a toothpick comes out clean.
Allow to cool for 10 minutes then turn out on a wire rack, allowing to cool completely.
Drizzle with glaze:
Lemon Glaze
To a small mixing bowl, add:
1 1/2 cups sugar
1 Tbsp lemon juice
Thin out with:
1 Tbsp water
Repeat water until desired thickness is achieved.
Pour over cooled cake. Serve.
Brenda’s tips:
Serving size: 16-24
High Elevation: this recipe is written for ideal baking at 5k-6.5k ft above sea level
Original recipe: perfect at 0-3k ft, works reasonably well at 3k-5k . . .
OR adjust following Brenda’s How To: Cakes at Different Elevations infographic
No bundt pan? Substitute 2-3 loaf pans OR a 13”x9” baking pan