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Recipes

Blueberry-Buttermilk Bundt Cake

By Rozanne GoldIllustration by Luca Trovato

3.8

(56)

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Recipe information

  • Yield

    Makes 12 Servings

Ingredients

3

cups all purpose flour

1

tablespoon baking powder

1

teaspoon salt

1⅔

cups sugar

¾

cup (1½ sticks) unsalted butter, room temperature

3

large eggs

1

tablespoon grated orange peel

2

teaspoons vanilla extract

¾

cup buttermilk

2

cups frozen blueberries

Powdered Sugar

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°. Butter and flour 10-inch-diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1⅔ cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.

    Step 2

    Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely.

    Do Ahead: Can be made 1 day ahead. Wrap in plastic and store at room temperature. Transfer cake to plate, sift powdered sugar over, and serve.

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