Up until now the Sour Cream Blueberry Loaf has been my favorite blueberry bread, but this petite Buttermilk Blueberry Bundt Cake baked in a 6 cup Bundt pan is a close second. Or maybe I like this one a little better? It’s hard to say, but I enjoyed the taste testing process! This one is a bit sweeter and especially good when made with whole milk buttermilk blend (Kemp’s, for instance), but any buttermilk will work.
As for the size of the cake, I made this one in the six cup Bundt pan I bought at Target years ago. It’s easier to find heavier, more expensive small Bundt pans these days, but the little green one we purchased back in 2013 has served us well through the years. If you don’t have a small Bundt pan, I’m sure this would work in a loaf pan, though I haven’t tested that yet.
For the oil I used canola, but next time I might try it with a light olive oil since olive oil pairs so well with lemon. I may also switch out the blueberries for blackberries or maybe even a mixture of blackberries, blueberries and raspberries. Its hard to go wrong with this type of cake.
Recipe
Six Cup Bundt Pan Buttermilk Blueberry Bundt Cake
Ingredients
- 1 cup all-purpose flour 135 grams
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 scant teaspoon salt
- 1/2 cup plus 2 tablespoons sugar 125 grams
- 1/2 tablespoon lemon zest
- 4 tablespoons unsalted butter softened (60 grams)
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil or olive oil
- 1/4 cup buttermilk you can use whole or low fat
- 3/4 cup blueberries tossed in 1/2 T. flour
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 6 inch Bundt pan.
- Sift together flour, baking powder and baking soda, then stir in the salt.
- In a mixing bowl, combine the sugar and lemon zest and mix together until sugar is fragrant with lemon. Add the butter and beat with an electric mixer until creamy.
- Add the egg and beat for 30 seconds, then add egg yolk and beat for 30 seconds. Beat in the vanilla extract and the vegetable oil. Stir in the buttermilk.
- By hand or using lowest speed of mixer, add the flour mixture and stir until blended.
- Toss the blueberries with 1/2 tablespoon of flour and stir into the batter.
- Scrape batter into pan and bake at 350 degrees F. for about 40 minutes or until a cake tester comes out clean. Allow the cake to cool for 15 minutes, then turn from the pan
Notes
Anna
Yes, you can use frozen blueberries. The cake might take a little longer, as the cold blueberries will make the batter colder.
Carolyn
Can you use frozen Blueberry’s?
Anna
I’m glad you are letting it go for longer. I have only tested the small size cake, so I’m not sure how long the large size one will actually take. And yes, I waited for it to cool before dusting with sugar. I hope it works out for you! If you don’t like this one for some reason, there Blueberry Sour Cream Loaf Cake has been getting lots of good reviews. I wish I had more people around to test large size cakes on.
phyllis bienstock
it’s in the oven and looks like it needs more that the 40 min. because I made the 12″ bundt and doubled the recipe…. did you put confectionery sugar after it cooed?
thanks
Phyllis
Sue
I made this and we thought it was very good. I used a generous amount of grated lemon zest but mine could have used more lemon. Maybe I had a wimpy lemon? Lol! I think a lemon glaze would be a nice addition. The texture of this is really nice and the blueberries really stand out. I had to use low-fat buttermilk because that’s all the store I was at had. It worked just fine.
The recipe is very easy to put together.
d
That looks amazing! I have blueberries in the frig…
Anna
Do-Rite Donuts are so good! My favorite so far in Dallas are Hypnotic, but I have a lot more to try. Also, I hope you get a chance to try this cake. After writing this post I am thinking seriously about purchasing a better quality 6 cup Bundt pan. For a while they were hard to find but now they are everywhere.
Sue
The timing of this post is amazing. I’ve had blueberry buckle on my mind all day today. What started it was a trip to Do-Rite donuts in Chicago yesterday where I purchased my all time favorite donut which is their blueberry crumb donut. It occurred to me that the donut reminds me a lot of blueberry buckle which is just a funny name for blueberry coffee cake IMO.
This cake looks like it would be very tasty and a splendid stand in for blueberry crumb donuts.