Best 2 Blueberry Buttermilk Bundt Cake Recipes

Blueberry buttermilk bundt cake is a delicious and classic dessert that is perfect for any occasion. With its moist and tender crumb, sweet and tangy buttermilk flavor, and bursts of juicy blueberries, this cake is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a beginner in the kitchen, this recipe is easy to follow and will guide you through the process of creating a delicious and visually stunning blueberry buttermilk bundt cake.

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY-BUTTERMILK BUNDT CAKE

Blueberry-Buttermilk Bundt Cake image

Categories Bread Cake Milk/Cream Mixer Fruit Breakfast Brunch Bake Blueberry Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 11

Ingredients

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon grated orange peel
2 teaspoons vanilla extract
3/4 cup buttermilk
2 cups frozen blueberries
Powdered sugar

Steps:

Preheat 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, 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. 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 at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.

BLUEBERRY BUTTERMILK BUNDT CAKE

Blueberry Buttermilk Bundt Cake image

This is one of the BEST whole grain bundt cake recipe's I've ever made. It is very moist, sweet and flavorful with 2 full cups of blueberries! NOTE:If you cannot find the following items at your grocery store, you'll be able to find them at your local health food store

Provided by orphan71

Categories Dessert

Time 1h15m

Yield 1 Bundt cake

Number Of Ingredients 18

Ingredients

extra almond flour, for dusting the bundt pan
pam butter-flavored cooking spray (for bundt pan)
1 1/2 cups almond flour (also called almond meal, It is cheaper to buy online, I buy at www.almondsonline.com)
1 cup whole wheat pastry flour (ie Arrowhead Mills)
1/2 cup soy flour
1/4 cup whole wheat flour
1/4 cup unprocessed fine natural bran
3 1/4 teaspoons bread enhancer (It will help to make your whole-grain baking lighter in texture)
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups Splenda sugar substitute (the one that measure spoonful to spoonful like sugar)
3/4 cup soft margarine (i.e. Brand Canoleo or any other brand that is low in saturated fat and no hydrogenated oils)
3 large eggs
1 tablespoon orange zest
1 teaspoon vanilla extract
3/4 cup 1 1/2% buttermilk
2 cups frozen blueberries (frozen berries will keep from sinking to the bottom of the pan as it bakes)
powdered sugar (a few pinches to dust the top when done baking)

Steps:

Preheat oven to 350 F Spray and flour 10 inch diameter Bundt pan Whisk all the flour, baking powder and salt in medium bowl.
Whisk in Splenda using an electric mixer (on lowest speed the entire time) beat margarine into dry ingredients until light and fluffy (do NOT over mix as it will cause the gluten in the flour to make the mixture"tough" when baked)
Beat in eggs one at a time. Beat in orange peel and vanilla. Fold in blueberries.
Spoon batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 40-45 min (when baking whole grains keep a close watch near the end to prevent over baking and browning)
Cool cake in pan on rack for 15 min. Using plastic spatula loosen the sides and center.
Turn cake out onto rack and cool completely before cutting. Wrap in plastic wrap and store in refrigerator.
When you are ready to serve transfer cake to plate and sprinkle powdered sugar over if desired. It can be made a day in advance.

Tips:

Use fresh blueberries for the best flavor. If using frozen blueberries, thaw them completely before using.
Make sure the buttermilk is at room temperature before using. This will help the cake batter to mix together smoothly.
Do not overmix the batter. Overmixing can make the cake tough.
Bake the cake in a bundt pan that has been greased and floured. This will help the cake to come out of the pan easily.
Let the cake cool completely before glazing it. This will help the glaze to set properly.

Conclusion:

Blueberry buttermilk bundt cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist crumb, sweet blueberry flavor, and tangy buttermilk glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special cake to make, give blueberry buttermilk bundt cake a try. You won't be disappointed!

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