Blueberry Buttermilk Bundt Cake

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1 1⁄2 hours 12 Servings Print RecipeEmail Recipe


3cupall-purpose flour
1tablespoonbaking powder
1 2⁄3cupsugar
3⁄4cupunsalted butter (room temperature)
1tablespoongrated orange peel
2teaspoonvanilla extract
2cupfrozen blueberries
  powdered sugar


Heat oven to 350°F. Butter and flour 10-inch diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1-2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, one at a time. Beat in orange peel and vanilla. beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.

Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.

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