Blueberry Bundt Cake Recipe
Picking wild blueberries in the summer is a treat here in Alaska. This delicious recipe is a perfect way to use some of those tasty berries anytime of the year!
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Equipment
- Stand mixer
- Bundt cake pan
- Measuring cups and spoons
- Small mixing bowl
- Wire rack
Ingredients
- 3 cups All-purpose flour Plus more for coating pan and blueberries
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Butter (2 sticks), softened
- 1 cup Honey
- 4 Eggs
- 1 cup Buttermilk
- 1 cup Blueberries, frozen
Instructions
- Preheat the oven to 350 degrees F. Butter and flour the bundt cake pan and set aside.
- In small mixing bowl, combine the flour, baking soda, and salt. Mix well and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed for about 2-3 minutes. Add in the honey and cream together for another 2-3 minutes.
- Add in the eggs one at a time, mixing well between each one.
- Pour in the buttermilk and mix well, scraping down the sides of the bowl with a spatula as needed.
- Turn the mixer to low and slowly pour in the flour mixture. Mix until just incorporated then turn the mixer off.
- Remove blueberries from the freezer and measure into the small mixing bowl. Sprinkle 1-2 tablespoons of flour onto the blueberries and stir until coated. Immediately add the blueberries to the batter and stir gently with a spatula until mixed in.
- Pour batter into the prepared bundt cake pan. Smooth and even out the top. Carefully tap the pan on the countertop a few times to help settle the batter.
- Bake for 50-55 minutes or until the cake is golden brown and a knife inserted into the middle comes out clean.
- Cool on a wire rack for 20-30 minutes in the pan. Then carefully tip out of the pan and continue to cool on the wire rack until ready to enjoy.
Notes
Grease your measuring cup with butter prior to measuring the honey to help it pour out more easily.
Don't have buttermilk? Simply pour 1 tablespoon of vinegar or lemon juice into a glass measuring cup then pour in enough milk to reach the 1 cup measurement. Allow to sit on the counter for a few minutes until it starts to curdle.
I like to use frozen blueberries for this recipe but you can use fresh as well. I keep them in the freezer until I'm ready to use them, coat them with a little flour, then quickly pour them into the batter and gently mix them in. The flour coating helps them to not bleed as much into the batter.
Store leftover cake in an airtight container at room temperature for up to 3 days.
Feel free to make an icing to drizzle on top of your cake! A cup of powdered sugar mixed with a little lemon juice or milk does the trick!
Servings: 8