Blueberry Bundt Cake Recipe

Name: Blueberry Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 2/3 cups sugar; 3/4 cup butter, room temperature; 3 large eggs; 1 tablespoon orange zest; 2 teaspoons vanilla extract; 3/4 cup buttermilk; 2 cups frozen blueberries

Servings: persons

3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups sugar
3/4 cup butter, room temperature
3 large eggs
1 tablespoon orange zest
2 teaspoons vanilla extract
3/4 cup buttermilk
2 cups frozen blueberries

1
Preheat oven to 350u00b0F.
2
Butter and flour bundt pan making sure to get all the nooks and crannies.
3
Whisk flour, baking powder, and salt in medium bowl.
4
Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy.
5
Beat in eggs, one at a time.
6
Beat in orange peel and vanilla.
7
Beat in dry ingredients in 3 additions alternately with buttermilk.
8
Fold in blueberries.
9
Pour batter into prepared pan. Bake for 1 hour or until toothpick instered in center of cake comes out clean.
10
Cool cake in pan on rack 10 minutes.
11
Turn cake out onto rack and cool completely.
12
Transfer cake to plate, sift powdered sugar over, and serve.

1422

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, 1 2/3 cups sugar, and more.

Yes, Blueberry Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Bundt Cake

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