Six Cup Bundt Pan Buttermilk Blueberry Bundt Cake
Buttermilk Blueberry Bundt Cake
Servings 8
Ingredients
- 1 cup all-purpose flour 135 grams
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ scant teaspoon salt
- ½ cup plus 2 tablespoons sugar 125 grams
- ½ tablespoon lemon zest
- 4 tablespoons unsalted butter softened (60 grams)
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil or olive oil
- ¼ cup buttermilk you can use whole or low fat
- ¾ cup blueberries tossed in ½ 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 ½ 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.
