Blueberry-Buttermilk Bundt Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Using frozen blueberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes. Ingredients:
3 cups all purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
1 2/3 cups sugar |
3/4 cup (1 1/2 sticks) unsalted butter, room temperature |
3 large eggs |
1 tablespoon grated orange peel |
2 teaspoons vanilla extract |
3/4 cup buttermilk |
2 cups frozen blueberries |
powdered sugar |
Directions:
1. Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 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.
2. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (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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