Blueberry bundt cake

By emtoothfxr

Ingredients

• 3 cup(s) all-purpose flour
• 2 cup(s) sugar
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp table salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup(s) Friendship Lowfat buttermilk, fat-free
• 3 large egg(s)
• 1/2 cup(s) canola oil
• 3 tsp lemon zest, grated
• 1/2 tsp vanilla extract
• 2 cup(s) fresh blueberries, fresh, or frozen

Details

Servings 24

Preparation

Step 1

Preheat the oven to 350°F. Spray a 10-inch Bundt pan with nonstick spray then dust with flour; set aside.


Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.


Combine the buttermilk, eggs, oil, lemon zest, and vanilla in another bowl. Add the buttermilk mixture to the flour mixture and stir just until the flour is moistened. Stir in the blueberries and pour into the Bundt pan.


Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour and 10 minutes. Let cool in the pan on a rack 15 minutes. Remove the cake from the pan and let cool completely on the rack. Cut into 24 slices. Yields 1 slice per serving.

Notes
This cake makes a delicious and decadent breakfast treat when toasted and topped with fruit preserves. Cut any leftover cake into single-serve slices, wrap in foil, place in a zip-close freezer bag, and freeze for up to three months. For best results, defrost the wrapped cake by leaving it out on the counter the night before.

To prevent the cake from sticking, be sure to get into all the crevices of the pan with both the nonstick spray and the flour. You can use a plain 10-inch tube pan if you don’t have a Bundt pan. If you are using frozen blueberries in this cake, there is no need to thaw them.