If you’re looking to impress without a lot of effort, a Bundt cake can be your best baking friend. The pan, with its fluted sides and center tube, ensures both even baking and a decorative edge, meaning cakes bake evenly and look so good they need only a dusting of powdered sugar or drizzle of glaze to be table-ready. Pound cakes like this Blueberry Bundt Cake one work great in Bundt pans, and a tart lemon glaze perfectly complements the sweetness of the wild blueberries.
We love this blueberry Bundt cake for its ease and elegance, making it perfect for a casual tea time gathering, special occasions (like Mother’s Day), or as a thoughtful gift during happy or troubled times. Rather than sprinkling the blueberries into the batter, they’re tossed with cinnamon and sugar, then spooned on top of the batter in alternating layers. This subtle nod to coffee cake only enhances the cake’s flavor, and let’s be honest, there’s nothing wrong with that.
- 2 1/2 cups, all-purpose flour
- 1 tbsp cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup milk, room temperature
- 2/3 cup heavy cream, room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups caster sugar (superfine sugar)
- 1 3/4 sticks unsalted butter, room temperature
- 5 eggs, room temperature
- 1 1/2 cups fresh blueberries
- juice from 2 lemons
- powdered sugar – enough added to juice to make thick syrupy glaze .. it varies depending on how thick or runny you like your glaze
- Preheat oven to 325F
- In a large bowl, stir together the flour, cornstarch, salt and baking soda; set aside.
- In another bowl, combine the milk, cream and vanilla. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with your electric mixer, cream together the sugar and butter.
- Add the eggs, one at a time, scraping down the sides and bottom of the bowl as needed.
- On low-speed, add the flour in three additions, alternating with the milk mixture, beginning and ending with the flour.
- Scrape down the bowl between additions. Once everything has been added, run the mixer/beater for an additional 20 seconds on low.
- Generously coat a Bundt pan with baking spray then dust lightly with flour, shaking off excess. Pour the batter evenly into the pan.
- Use a spatula to fold in the blueberries once the batter is in the pan.
- Bake for 50-60 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Place on a wire cooling rack and let cool in the pan for 5 minutes. After 5 minutes, place the wire rack face down on the cake. Invert and flip the rack; place on the counter. Give the cake a few seconds to let gravity do its thing, then, lift the pan off of the cake. Cool completely (or serve warm).
- Before serving, dust with sifted powdered sugar and then drizzle with the Lemon Glaze
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