Description
This Blueberry Bundt Cake is a moist and fluffy dessert filled with fresh blueberries and a touch of lemon zest. Ideal for any occasion, its simple to prepare and will delight your guests with its delicious flavor and beautiful presentation.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup blueberries (fresh or frozen)
- 1 cup chopped walnuts or pecans (optional)
- 1 tablespoon lemon zest (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your Bundt pan generously with butter or non-stick cooking spray, and dust lightly with flour.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Gradually add the buttermilk, mixing on low speed until just combined.
- Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the blueberries, nuts, and lemon zest (if using).
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes on a wire rack.
- Carefully invert the Bundt pan onto a serving plate and gently tap to release the cake.
- Dust the top with powdered sugar if desired.
- Slice the cake and serve warm or at room temperature.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
- For added flavor, consider using lemon zest in the batter.
- This cake pairs beautifully with coffee or tea.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes