Blueberry Bundt Cake: A Timeless Treat
Blueberry Bundt Cake is a perfect balance of moist cake, bursting blueberries, and a golden crust. Whether you’re hosting a tea party, celebrating a family occasion, or simply treating yourself, this cake is sure to impress
The History of Bundt Cakes
Bundt cakes originated in Germany and Austria, where they were known as “Gugelhupf.” The Bundt pan, as we know it today, was popularized in the U.S. in the 1950s by Nordic Ware. These cakes are defined by their iconic ring shape, which ensures even baking and a stunning presentation.
Ingredients
For the Cake
- 2 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)
Optional Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a Bundt pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined—do not overmix.
- Add Blueberries: Gently fold in the floured blueberries using a spatula. The flour prevents the berries from sinking to the bottom of the cake.
- Bake: Pour the batter evenly into the prepared Bundt pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Optional Glaze: While the cake cools, mix the powdered sugar, lemon juice, and vanilla extract to make the glaze. Drizzle over the cooled cake.
Benefits of Blueberries in Your Cake
- Antioxidant Power: Blueberries are rich in antioxidants, which help combat free radicals in the body.
- Heart Health: These berries support cardiovascular health by improving cholesterol levels.
- Low-Calorie Nutrient Bomb: Blueberries are low in calories but packed with vitamins C and K, manganese, and fiber.
Nutrition Information (per slice, approximately)
- Calories: 320
- Protein: 5g
- Carbohydrates: 45g
- Fats: 13g
- Fiber: 2g
Tips for the Perfect Bundt Cake
- Always grease the pan thoroughly, even if it’s non-stick.
- Toss blueberries in flour to prevent them from sinking.
- Use room-temperature ingredients for a smoother batter.
- Let the cake cool slightly before removing it from the pan to avoid sticking.
Conclusion: A Cake for All Occasions
Blueberry Bundt Cake isn’t just a dessert—it’s a celebration of flavors, textures, and history. The rich buttery base, juicy bursts of blueberries, and tender crumb make it irresistible. Whether you’re enjoying it plain or with a zesty glaze, this cake will always be a crowd-pleaser.
For the Cake Lovers
This cake is for anyone who loves a classic, comforting dessert with a fruity twist. Serve it with coffee, tea, or a dollop of whipped cream, and share it with loved ones—or savor it all to yourself!
Enjoy baking your masterpiece! Let me know if you’d like to tweak this recipe