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.
- 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
- 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