Blueberry Bundt Cake Recipe – with Lemon Powdered Sugar

blueberry bundt cake, bundt cake recipe, bundt cake

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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, bundt cake recipe, bundt cake

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

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

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

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

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  • 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.

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  • 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.

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  • 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

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

blueberry bundt cake, bundt cake recipe, bundt cake

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?

Questions? Comments? Leave them HERE

 

 

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