Tuesday, July 16, 2013

blueberry buttermilk bundt cake

I had quite a few boxes of blueberries in my freezer - they were on sale a few weeks ago and I sort of got carried away and bought, perhaps, a few boxes too many.

Since I had bookmarked this recipe to try out a while ago, I thought this was as good a time as any to bring out the Bundt cake pan and the blueberries.

What I did not expect was how tender the cake turned out to be. I am usually very wary of pound cake recipes because so many turn out to be dry. :( But not this cake. I think it is largely due to the buttermilk that was added to the batter.

In a mixing bowl, I creamed the butter and the sugar.

While that happened, I sifted the flour, bicarbonate of soda and cinnamon into a bowl. Using a hand whisk, I mixed them.

Once the butter and sugar mixture had become light and fluffy, I added the eggs, one at a time and mixed thoroughly.

The result should be a thick, creamy mixture.

The flour mixture and buttermilk were added in the sequence flour-buttermilk-flour-buttermilk-flour, and folded into the mixture after each addition.

The blueberries were then gently folded with a spatula into the batter.

The batter was placed into a very well-greased Bundt cake pan and the cake was baked for 50-60 minutes, or until a skewer inserted into the deepest part of the cake emerged clean.

Let the cake cool in the tin for about 15 minutes before transferring it (very carefully) onto a cooling rack.

The cake is really delicious - there is a hint of cinnamon which goes really well with blueberries.

This recipe is a keeper. I am definitely making this again, maybe with a different berry or even a mixture of berries!

Blueberry Buttermilk Bundt Cake (Serves 8-10)
Adapted from recipe on foodnetwork.com

1 cup butter, softened
1 1/2 cups white sugar
2 large eggs
2 tsp pure vanilla extract
1 cup buttermilk
3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 cups fresh blueberries (if using frozen, thaw the blueberries first)

1. Preheat oven to 160C. Spray a nonstick Bundt pan with cooking spray and set aside.
2. In a large mixing bowl, beat butter and sugar until light and fluffy.
3. Beat in eggs, one at a time, then vanilla.
4. In a separate bowl, whisk together flour, baking soda, salt, and spices.
5. Add the dry ingredients and buttermilk to butter-sugar mixture in the sequence flour-buttermilk-flour-buttermilk-flour and beat on low speed after each addition till just combined.
6. Gently stir in blueberries and transfer batter to prepared Bundt pan.
7. Bake 50 -60 minutes, until a skewer inserted in the middle emerges clean.
8. Cool in cake pan for 15 minutes before transferring to a cooling rack to cool completely.


  1. Hihi, can I use normal cake pan?

    1. Hi Doreen, yes you can. Halve the recipe and bake in a 13x9-inch loaf pan!