Blueberry-Buttermilk Bundt Cake

Blueberry-Buttermilk Bundt Cake
Blueberry-Buttermilk Bundt Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 3

    cups all-purpose flour

  • 1

    tablespoon baking powder

  • 1

    teaspoon salt

  • 1 2/3

    cups sugar

  • 3/4

    cup unsalted butter - (1 1/2 sticks) room temperature

  • 3

    large eggs

  • 1

    tablespoon grated orange peel

  • 2

    teaspoons vanilla extract

  • 3/4

    cup buttermilk

  • 2

    cups frozen blueberries

  • Powdered sugar

Directions

Preheat oven to 350 degrees. 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. This recipe yields 12 servings.

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