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blueberry buttermilk bundt cake
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Six Cup Bundt Pan Buttermilk Blueberry Bundt Cake

Buttermilk Blueberry Bundt Cake
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Author Cookie Madness

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

If you want to make this cake as a full size 12 cup Bundt, just double the recipe.