Blueberry Buttermilk Bundt Cake

Name: Blueberry Buttermilk Bundt Cake
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 473 milliliters blueberries (about 1 pint); 177 milliliters buttermilk; 591 milliliters confectioners sugar; 4 larges eggs, at room temperature; 710 milliliters all-purpose flour; 1 Tbsp granulated sugar; 414 milliliters granulated sugar; 4 Tbsps milk; 1 teaspoons salt; 473 milliliters strawberries, halved or quartered (about 1 pint); 1 Tbsp unsalted butter, at room temperature; 2 sticks unsalted butter, at room temperature, plus more for the pan; 1 teaspoon vanilla extract; 59 milliliters vegetable oil

Blueberry Buttermilk Bundt Cake might be just the dessert you are searching for. This vegetarian recipe serves 10. One serving contains 681 calories, 7g of protein, and 28g of fat. A mixture of vanillan extract, blueberries, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.

Instructions

Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan.

Ingredients you will need

Butter

Equipment you will use

Kugelhopf Pan

Oven

Whisk 3 cups flour, the baking powder and salt in a medium bowl.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla.

Ingredients you will need

Granulated Sugar

Vegetable Oil

Vanilla

Butter

Egg

Equipment you will use

Spatula

Blender

Bowl

Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated.

Ingredients you will need

Buttermilk

All Purpose Flour

Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined.

Ingredients you will need

Buttermilk

All Purpose Flour

Equipment you will use

Bowl

Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.

Ingredients you will need

All Purpose Flour

Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan.

Ingredients you will need

Blueberries

All Purpose Flour

Equipment you will use

Bowl

Frying Pan

Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top.

Ingredients you will need

Blueberries

Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes.

Equipment you will use

Toothpicks

Oven

Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.

Equipment you will use

Knife

Frying Pan

Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time.

Ingredients you will need

Powdered Sugar