Blueberry-Buttermilk Bundt Cake

Name: Blueberry-Buttermilk Bundt Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 710 milliliters all purpose flour; 1 Tbsp baking powder; 473 milliliters frozen blueberries; 177 milliliters buttermilk; 3 larges eggs; 1 Tbsp grated orange peel; 12 servings Powdered sugar; 1 teaspoon salt; 394 milliliters sugar; 177 milliliters (1 1/2 sticks) unsalted butter, room temperature; 2 teaspoons vanilla extract

You can never have too many dessert recipes, so give Blueberry-Buttermilk Bundt Cake a try. This recipe serves 12. Watching your figure? This vegetarian recipe has 397 calories, 5g of protein, and 13g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up orange peel, salt, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Oven

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, 1 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.

Ingredients you will need

Baking Powder

Blueberries

Orange Zest

Buttermilk

Vanilla

Butter

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Pour batter into prepared pan.

Equipment you will use

Frying Pan

Bake until tester inserted near center of cake comes out clean, about 1 hour.

Equipment you will use

Oven

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 at room temperature.)

Ingredients you will need

Wrap