Moist Blueberry Bundt Cake Recipe
Ingredients
This moist blueberry bundt cake is perfect for any occasion. To make this delicious cake, you will need two and a half cups of all-purpose flour, one teaspoon of baking powder, one teaspoon of baking soda, a half teaspoon of salt, one and a half cups of granulated sugar, one cup of unsalted butter, at room temperature, three large eggs, one teaspoon of vanilla extract, one cup of buttermilk, one and a half cups of fresh or frozen blueberries, and one teaspoon of lemon zest.
Instructions
Start by preheating your oven to 350 degrees Fahrenheit. Grease a 12-cup capacity bundt pan and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer on medium speed, mix together the sugar and butter until creamy, about two minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the buttermilk in two additions. Mix until just combined. Gently fold in the blueberries and lemon zest. Scoop the batter into the prepared bundt pan and spread evenly. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes before inverting onto a cooling rack.
Nutrition
This moist blueberry bundt cake is delicious and packed with flavor. Every slice of this cake contains 345 calories, 19 grams of fat, 4.5 grams of saturated fat, 44 grams of carbohydrates, 1 gram of fiber, 25 grams of sugar, and 4 grams of protein. Although this moist blueberry bundt cake is high in sugar, the addition of fresh or frozen blueberries adds a boost of antioxidants and vitamins to the cake.
Serving Suggestions
This moist blueberry bundt cake is perfect for any occasion. Serve it as a dessert after a delicious dinner or as a snack on a lazy Sunday morning. To make it even more delicious, you can top it with a simple glaze or your favorite ice cream. You can also add some lemon zest or blueberries to the top of the cake for a festive look. Enjoy this moist blueberry bundt cake with your loved ones.
Storage
This moist blueberry bundt cake can be stored at room temperature in an airtight container for up to three days. If you want to store the cake for longer, you can put it in the refrigerator for up to one week. You can also freeze the cake for up to three months. To thaw, simply leave the cake out at room temperature for one hour before serving.
Tips
This moist blueberry bundt cake is super easy to make and is sure to be a hit with family and friends. When making the cake, make sure to measure your ingredients accurately to ensure a perfect cake. If you're using frozen blueberries, make sure to thaw and drain them before adding them to the batter. When greasing the bundt pan, make sure to use a pastry brush to evenly coat the pan with butter or non-stick cooking spray. Finally, make sure to cool the cake completely before inverting it onto a cooling rack.
Conclusion
This moist blueberry bundt cake is the perfect addition to any occasion. It's easy to make and is sure to be a hit with family and friends. With its moist texture and sweet flavor, this cake is sure to be a crowd pleaser. Enjoy this delicious cake with your loved ones and enjoy its sweet taste.
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