Blueberry Bundt Cake Recipe – with Lemon Powdered Sugar

The hubby gave me a new bundt pan for Christmas so when he needed a cake for a meeting my first thought was to try that baby out. It was a morning meeting so I needed to make something a little coffee cake like so I looked for a somewhat simple recipe and I found what I was looking for in one of my new cookbooks, Everyday Dorie by Dorie Greenspan. I have several of her cookbooks and I use them often. Here I used her recipe for Blueberry Bundt Cake and adapted it slightly as I had huckleberries and I added a lemon powdered sugar to the top. The recipe is written as blueberry cake since most people don’t have huckleberries but either berry can be used. I don’t know about you but I love a fruity bundt cake of any kind.

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Blueberry Bundt Cake

Serves 12

• • 2 cups plus 1 TBS all purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 pint blueberries or huckleberries (340 grams/2 cups)
  • 1 1/4 cups granulated sugar
  • zest of one lemon
  • 1 stick of butter at room temperature, cut into chunks
  • 1/4 tsp salt
  • 3 large eggs at room temperature
  • 1 1/2 tsp vanilla
  • 1/2 cup canola oil
  • 1/2 cup buttermilk or 1/4 cup sour cream mixed with 1/4 cup milk
  • 2 TBS confectioner’s sugar
  • 1 tsp lemon juice powder

• Preheat the oven to 350°
• Butter and flour your bundt pan – even if it is nonstick. This cake can stick

• Whisk together the 2 cups of flour, the baking powder and baking soda

• Mix the remaining TBS of flour with the berries and set aside
• Add the sugar and zest to the bowl of stand mixer.

• Using your fingers rub the sugar and zest together until the oils are released and the fragrance is released.
• Add the butter and salt then mix with paddle on medium until light and fluffy, about three minutes.
• Turn to low and add the eggs, one at a time until well combined
• Add the vanilla and oil.
• Mix in the buttermilk on low until combined. Remove the bowl from the stand.

• Fold in the flour mixture until combined then mix in the blueberries/huckleberries.
• Add the batter to the prepared pan. Drop the pan on your counter a couple of times to allow the batter to settle.

• Bake in the preheated oven for 55 – 60 minutes until a tester comes out clean.
• Cool on a wire rack for 15 minutes and unmold

• Let cool completely
• Mix the powdered sugar and powdered lemon juice together. Dust over the cake before serving.

How Was the Blueberry Bundt Cake?

As is often the case with the cakes I bake, I have no blessed idea.  The hubby took it off to his meeting and none came home. I guess that says something. He told me that everyone enjoyed it, several folk went back for seconds and most importantly he loved it. That’s about all I can ask for, eh?

I do love my new square bundt pan though, it sure makes for a pretty cake. Don’t you think?

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Blueberry Bundt Cake

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A light cake with blueberries or huckleberries all the way throughout.

• Author: Adapted from Everyday Dorie
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 1x
• Category: dessert
• Method: baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups plus 1 TBS all purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 pint blueberries or huckleberries (340 grams/2 cups)
• 1 1/4 cups granulated sugar
• zest of one lemon
• 1 stick of butter at room temperature, cut into chunks
• 1/4 tsp salt
• 3 large eggs at room temperature
• 1 1/2 tsp vanilla
• 1/2 cup canola oil
• 1/2 cup buttermilk or 1/4 cup sour cream mixed with 1/4 cup milk
• 2 TBS confectioner’s sugar
• 1 tsp lemon juice powder

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Instructions

• Preheat the oven to 350°
• Butter and flour your bundt pan – even if it is nonstick. This cake can stick
• Whisk together the 2 cups of flour, the baking powder and baking soda
• Mix the remaining TBS of flour with the berries and set aside
• Add the sugar and zest to the bowl of stand mixer.
• Using your fingers rub the sugar and zest together until the oils are released and the fragrance is released.
• Add the butter and salt then mix with paddle on medium until light and fluffy, about three minutes.
• Turn to low and add the eggs, one at a time until well combined
• Add the vanilla and oil.
• Mix in the buttermilk on low until combined. Remove the bowl from the stand.
• Fold in the flour mixture until combined then mix in the blueberries/huckleberries.
• Add the batter to the prepared pan. Drop the pan on your counter a couple of times to allow the batter to settle.
• Bake in the preheated oven for 55 – 60 minutes until a tester comes out clean.
• Cool on a wire rack for 15 minutes and unmold
• Let cool completely
• Mix the powdered sugar and powdered lemon juice together. Dust over the cake before serving.

Notes

The cake’s flavor develops over time and is better the next day

Keywords: bundt, bundt cake, blueberries, huckleberries