Print This Post
Blueberry Buttermilk Bundt Cake
The last fresh Michigan blueberries of the year were used for this delicious cake. It’s a simple, rich, thick and moist bundt cake that looks beautiful and old-fashioned with a thick layer of blueberries glistening on top.
Blueberry Topping
- Butter - 4 Tblsp., plus some to butter the pan
- Brown Sugar - 1/2 cup
- Juice - 2 Tblsp.
- Vanilla Extract - 1 tsp.
- Blueberries - 1 1/2 cups
Cake
- Flour - 2 1/4 cups
- Sugar - 2 cups
- Baking Powder - 1 1/2 tsp.
- Baking Soda - 1/2 tsp.
- Butter - 12 Tblsp.
- Buttermilk - 3/4 cup
- Vanilla Extract - 2 tsp.
- Lemon Juice - 2 Tblsp.
- Eggs - 5
- Preheat the oven to 350 degrees and butter a large (12-cup) bundt cake pan.
- To make the topping, combine the butter, brown sugar and lemon juice in a medium saucepan over medium heat, stirring frequently until sugar dissolves.
- Remove from heat and add vanilla and blueberries. Mix well.
- Pour the blueberry mixture evenly into the pan.
- To make the cake, combine all of the dry ingredients in a large bowl. Add the butter in chunks and mix on medium speed until the mixture becomes crumby. This takes 2-4 minutes, depending on the mixer you are using.
- Combine the buttermilk, vanilla and lemon juice in a cup and blend well with a fork. Add to the flour mixture and beat at medium speed.
- Add eggs one at a time, continuing to beat at medium speed.
- Beat until the mixture becomes light and fluffy, about 3 minutes.
- Pour batter over the berries into the pan; make sure the batter does not come more than 2 inches from the top. I thought my (old, large) pan was regulation 12-cup but it is actually 11 cups. I found this out after I poured all of the batter in; it overflowed somewhat while baking. Not enough to fall out, but I had to cut it off when it was cooled.
- Bake until a toothpick comes out clean or the cake springs back when pressed, about 45 to 50 minutes.
- Cool for about 30 minutes, and then run a knife along the edges and turn out onto a serving platter.
Tastes better as it sits, and will stay fresh for a few days if wrapped well in plastic.
Recipe from Get Grilling by The Food Network Kitchens
Blueberry Buttermilk Bundt Cake
Tags: blueberries, cake, Summer
man does that look good. i could eat a blueberry-based food every day. and you are not messing around with this bundt. only 2 1/2 total cups of sugar and 16 total tablespoons of butter? i think i gained four pounds just reading this recipe, but-GOOD GOD!!-it sounds great.
Funny it really doesn’t taste like it has that much sugar and butter. But it does. It’s a “big boned” cake; a little goes a long way.