Blueberry Buttermilk Bundt Cake Recipe

Name: Blueberry Buttermilk Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: extra almond flour, for dusting the bundt pan; pam butter-flavored cooking spray (for bundt pan); 1 1/2 cups almond flour (also called almond meal, It is cheaper to buy online, I buy at www.almondsonline.com); 1 cup whole wheat pastry flour (ie Arrowhead Mills); 1/2 cup soy flour; 1/4 cup whole wheat flour; 1/4 cup unprocessed fine natural bran; 3 1/4 teaspoons bread enhancer (It will help to make your whole-grain baking lighter in texture); 1 tablespoon baking powder; 1 teaspoon salt; 1 2/3 cups Splenda sugar substitute (the one that measure spoonful to spoonful like sugar); 3/4 cup soft margarine (i.e. Brand Canoleo or any other brand that is low in saturated fat and no hydrogenated oils); 3 large eggs; 1 tablespoon orange zest; 1 teaspoon vanilla extract; 3/4 cup 1 1/2% buttermilk; 2 cups frozen blueberries (frozen berries will keep from sinking to the bottom of the pan as it bakes); powdered sugar (a few pinches to dust the top when done baking)

Servings: persons

extra almond flour, for dusting the bundt pan
pam butter-flavored cooking spray (for bundt pan)
1 1/2 cups almond flour (also called almond meal, It is cheaper to buy online, I buy at www.almondsonline.com)
1 cup whole wheat pastry flour (ie Arrowhead Mills)
1/2 cup soy flour
1/4 cup whole wheat flour
1/4 cup unprocessed fine natural bran
3 1/4 teaspoons bread enhancer (It will help to make your whole-grain baking lighter in texture)
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups Splenda sugar substitute (the one that measure spoonful to spoonful like sugar)
3/4 cup soft margarine (i.e. Brand Canoleo or any other brand that is low in saturated fat and no hydrogenated oils)
3 large eggs
1 tablespoon orange zest
1 teaspoon vanilla extract
3/4 cup 1 1/2% buttermilk
2 cups frozen blueberries (frozen berries will keep from sinking to the bottom of the pan as it bakes)
powdered sugar (a few pinches to dust the top when done baking)

1
["Preheat oven to 350 F Spray and flour 10 inch diameter Bundt pan
2
Whisk all the flour, baking powder and salt in medium bowl.", "Whisk in Splenda using an electric mixer (on lowest speed the entire time) beat margarine into dry ingredients until light and fluffy (do NOT over mix as it will cause the gluten in the flour to make the mixture""tough"" when baked)", "Beat in eggs one at a time.
3
Beat in orange peel and vanilla.
4
Fold in blueberries.", "Spoon batter into prepared pan.
5
Bake until tester inserted near center of cake comes out clean, about 40-45 min (when baking whole grains keep a close watch near the end to prevent over baking and browning)", "Cool cake in pan on rack for 15 min.
6
Using plastic spatula loosen the sides and center.", "Turn cake out onto rack and cool completely before cutting.
7
Wrap in plastic wrap and store in refrigerator.", "When you are ready to serve transfer cake to plate and sprinkle powdered sugar over if desired. It can be made a day in advance."]

1496

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: extra almond flour, for dusting the bundt pan, pam butter-flavored cooking spray (for bundt pan), 1 1/2 cups almond flour (also called almond meal, It is cheaper to buy online, I buy at www.almondsonline.com), 1 cup whole wheat pastry flour (ie Arrowhead Mills), and more.

Yes, Blueberry Buttermilk 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.

That's it — enjoy your meal!

Blueberry Buttermilk Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions