Blueberry Bundt Cake
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Ready for summer? This easy-to-make bundt cake is perfect for breakfast with family and friends. The combination...
Ready for summer? This easy-to-make bundt cake is perfect for breakfast with family and friends. The combination of blueberries, lemon, Country Crock® and sour cream makes for a deliciously moist cake!
- 3 Cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 Teaspoon salt
- 1/4 Teaspoon baking soda
- 1 Cup Country Crock Spread
- 2 1/4 Cups granulated sugar, divided
- 4 large eggs
- 2 1/2 Teaspoons vanilla extract, divided
- 1 Cup sour cream
- 2 Cups fresh blueberries, rinsed, dried and tossed with 1 Tbsp. flour
- 1 1/2 Cup confectioners sugar
- 1 1/2 Tablespoon fresh lemon juice
- 1 Teaspoon grated lemon peel
- 2 cups all-purpose flour, plus more for dusting pan
- 1 cup rye flour or whole wheat flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- ½ teaspoon baking soda
- ½ cup unsalted butter, softened
- ¼ cup neutral oil (such as canola)
- 1 ¾ cups granulated sugar
- 1 lemon (zested and juiced)
- 2 teaspoons ground cardamom
- 3 eggs, room temperature
- 1 ¼ cups plain whole milk yogurt
- 2 teaspoons vanilla
- 2 cups fresh blueberries
- ½ cup fresh blueberries
- 2 tablespoons fresh lemon juice
- ¾ cup powdered sugar
Preheat oven to 325°F. Grease and flour a 10-inch fluted tube pan.
In a medium bowl whisk together flours. Reserve 2 Tbsp. flour mixture in another medium bowl. Whisk baking powder, salt, and baking soda into remaining flour mixture.
In a large mixing bowl beat butter, oil, sugar, lemon zest (reserve juice for glaze), and cardamom on medium-high 5 minutes or until light and fluffy.
Add eggs one at a time, completely incorporating each egg before adding the next. Stir in yogurt and vanilla. Add flour mixture all at once. Beat on low until almost completely combined.
Add 2 cups blueberries to reserved flour mixture toss to combine. Using a rubber spatula, gently fold berries into batter, scraping bowl for even mixing. (Batter will be thick.)
Spoon batter into prepared pan. Smooth top tap pan on counter a few times to release any large air bubbles. Bake about 60 minutes or until top is golden and a skewer inserted in center comes out clean. Let cool in pan on a wire rack 15 minutes. Invert cake onto rack. Let cool completely.
For glaze: In a small saucepan combine 1/2 cup blueberries and 2 Tbsp. lemon juice. Using a fork, crush berries. Cook over medium 5 minutes or until berries have softened and released their juices. Cook 3 minutes more or until mixture has reduced to 1/4 cup, stirring occasionally. Let cool slightly. Whisk in powdered sugar until smooth. Add additional lemon juice, if necessary, for drizzling consistency. Drizzle glaze over cake just before serving. Serves 10 to 12.
To store: wrap uniced cake in plastic wrap and store at room temperature up to 1 day. Drizzle with icing before serving.
Let This Blueberry Bundt Cake Pull You Out of Your Baking Rut
You don’t need a special occasion for this showstopping treat, finished with a jewel-toned glaze.
My loaf pan has gotten a mighty workout amid the pandemic baking frenzy. But not so much the Bundt pan, which had been languishing in a high cabinet, waiting for an occasion grand enough to warrant its ornateness.
But as fancy as Bundt cakes look, making them isn’t any harder than throwing together your average loaf cake. In fact, most are just scaled-up loaf cakes: easy to bake, hard to stop eating once you do.
The charm of a Bundt cake lies in its fanciness, which, if your family has become as complacent on the homemade baked goods front as mine, might be just the thing to jolt them out of their doldrums.
I tried this recently with a blueberry Bundt cake, adding the berries both to the sour cream-enriched batter, and to the glaze, which turned appealingly purple.
To make enough for 10 to 12 servings, you’ll need a 10- to 12-cup Bundt pan. (If it’s loaf pan or bust, use two 9-by-5-inch pans. You can freeze or give away the second cake.) Brush the pan well with melted butter, taking care to reach every crevice. Then sprinkle it with granulated sugar, gently shaking and rotating the pan, so the sugar gets into all the nooks. The sugar helps the batter brown and form a sweet, brittle exterior that helps with unmolding. Tap any excess sugar into the sink.
Heat the oven to 350 degrees.
In a medium bowl, whisk together your dry ingredients: 3 ½ cups/450 grams all-purpose flour, 2 teaspoons baking powder, ¾ teaspoon fine sea salt and ½ teaspoon baking soda.
Using an electric mixer (either hand-held or a stand mixer), cream 1 cup/225 grams room-temperature unsalted butter (2 sticks) with 1 ½ cups/300 grams granulated sugar, letting the mixer go until the butter is light and fluffy. The softer the butter is to start with, the more quickly this will go.
What to Cook This Weekend
Sam Sifton has menu suggestions for the weekend. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.
- In this slow-cooker recipe for shrimp in purgatory, the spicy red pepper and tomato sauce develops its deep flavors over hours.
- Deploy some store-bought green chutney in this quick, saucy green masala chicken. could be good for dinner, and some blueberry muffins for breakfast.
- For dessert, watermelon granita? Or a poundcake with macerated strawberries and whipped cream?
- And for Memorial Day itself? You know we have many, many recipes for that.
Beat in 4 eggs, one at a time, letting the first one disappear into the batter before adding the next. Beat in 2 teaspoons vanilla extract, or a tablespoon bourbon or brandy, or ½ teaspoon almond extract. Or go crazy and add all three. I also mixed in a teaspoon of grated nutmeg, but a teaspoon grated lemon zest would also be lovely with the blueberries.
Now pour in half of the flour mixture, beating briefly to incorporate it, then mix in ½ cup/120 milliliters sour cream. Add the remaining flour, then ½ cup/120 milliliters milk. You have other dairy options here instead of sour cream plus milk. A cup of buttermilk or plain yogurt, or 1 cup of whole milk plus 1 tablespoon lemon juice will also work. (Add it to the batter ½ cup at a time as you would the sour cream and milk.)
Once the batter is nice and smooth, switch to a spatula and fold in 2 cups blueberries, either fresh or frozen (no need to thaw). Scrape the batter into the buttered, sugared pan, smooth the top, and bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few crumbs clinging to it. If you see any wet batter, keep baking, tenting the top of the cake with foil if it gets too brown.
When it’s done, transfer to a wire rack to cool for 15 minutes, then unmold the cake onto the rack and let it cool completely.
In the meantime, make the glaze: In a small saucepan, heat ½ cup blueberries with 1 tablespoon lemon juice, letting the mixture bubble away for about 5 minutes, until the berries burst.
Use a fork or potato masher to smush the berries into jam. Stir in 2 cups/245 grams unsifted confectioners’ sugar, adding a little more if needed to make a thick but pourable glaze. If it seems too thick, stir in a few drops of lemon juice or milk. Pour glaze over the cake. Note: I did not strain this glaze, and it looked smooth enough to me. Perfectionists can strain at will. In either case, let the glaze set for at least 30 minutes before slicing.
Then serve the berry-speckled slices on your prettiest dessert plates. Because even easy Bundt cakes deserve the best.
Tried It Tuesday: Blueberry Pancake Ring
Food is love they say. So, what better way to show my amazing team of coworkers – no, friends, how much I appreciate them? Feed them, of course!
I decided to make this recipe from a video I saved on my Facebook feed from Tasty entitled Amazing Ways to Use a Bundt Pan.” Seemed easy enough – blueberries, pancake mix, bundt pan – to whip up on a weeknight and bring into school for a morning meeting.
I decided to create this blog entry as a “Tried It Tuesday” so I didn’t stray from the video. Then I could give you my thoughts and let you know if it was worth making. A review, of sorts. So here goes. . .
I gathered all my ingredients and supplies and pulled up the video. Typically, there’s a link attached to the videos that gives the actual recipe. I clicked the link but it lead me to Walmart’s website to purchase a bundt pan. That wasn’t any use to me. . .I already have one of those. So, I had to put my chef skills to work and figure out a few things.
Since I’ve never made an actual cake out of pancake mix, I wasn’t really sure how much batter to make. I followed the directions on the back of the box but added some additional mix and milk to ensure I had enough batter to fill my bundt pan.
After that, the rest was easy. I simply followed the directions according the the video and it was done. Easy as pie. . .or cake, I should say.
Here’s the verdict: Would I make it again? Yes.
Would I do a few things different? Most definitely.
The cake was good but a bit dense. Next time, I would use the whip attachment on my KitchenAid to mix the pancake batter. I think the whipping motion would incorporate more air into the batter making it lighter and fluffier. I ended up baking it a little longer than the 30 minutes the video recommended. . .but couldn’t get it as browned as I wanted. I highly recommend serving the cake warm – right out of the oven. I was able to warm my syrup at school but not the cake itself.
In the end, I’d say it was a success. Half the fun of cooking is sharing it with those you care about. My teammates are the most supportive group of ladies, both in and out of school. They are willing taste testers and I’m happy to share! Enjoy. . .there’s more to come!!
Blueberry Pancake Ring
Directions according to Tasty’s Facebook Post/Video
- Preheat oven to 350 degrees.
- In a large bowl, combine pancake mix and milk until throughly mixed. Batter should be fairly smooth with no lumps.
- Spray a bundt pan with nonstick spray.
- Sprinkle blueberries around the entire pan.
- Add batter to pan.
- Lightly tap pan on the counter a few times to remove and large air bubbles.
- Bake 30 minutes or until browned (toothpick inserted should come out clean).
- Serve with a sprinkle of powdered sugar and a drizzle of syrup. Enjoy!!
Other serving suggestions:
- You could swap out the blueberries for anything you’d like – nuts, chocolate chips, peaches, strawberries just to name a few.
- Top with a scoop of ice cream and a dollop of whipped cream.
- Add vanilla and a little bit of sugar to your batter to sweeten it up a bit.
- I substitute milk for water in any box mix recipe for a richer flavor.
Follow the links for Tasty’s Website, Facebook page, and the Inspiration Video for this recipe.
Blueberry Breakfast Bundt Cake
Awhile back my daughter had a sleepover with several of her girlfriends. It can be time consuming to make breakfast for so many people, so I like to make life easier and come up with breakfast dishes that can serve a crowd. Typically I would serve my classic Egg, Sausage & Cheese Breakfast Casserole or one of my other favorite easy breakfasts…but…I wanted to make something more fruity and “girlie” looking. So I baked a Breakfast Blueberry Bundt Cake instead!
Many of the recipes I found for Blueberry Bundt Cake were either made with white or lemon cake mix and or lemon/lemon juice…neither of which I had! So given the ingredients I had on hand, I simply adjusted many recipes to make this Breakfast Blueberry Bundt Cake…that everyone loved!
From the recipes I found, I also halved the recipe because I did not have enough sour cream. However, the recipe card below will be for a full batch.
Buttermilk Blueberry Bundt Cake
Last updated on November 6, 2019 By Anna 8 Comments This post may contain affiliate links.
Up until now the Sour Cream Blueberry Loaf has been my favorite blueberry bread, but this petite Buttermilk Blueberry Bundt Cake baked in a 6 cup Bundt pan is a close second. Or maybe I like this one a little better? It’s hard to say, but I enjoyed the taste testing process! This one is a bit sweeter and especially good when made with whole milk buttermilk blend (Kemp’s, for instance), but any buttermilk will work.
As for the size of the cake, I made this one in the six cup Bundt pan I bought at Target years ago. It’s easier to find heavier, more expensive small Bundt pans these days, but the little green one we purchased back in 2013 has served us well through the years. If you don’t have a small Bundt pan, I’m sure this would work in a loaf pan, though I haven’t tested that yet.
For the oil I used canola, but next time I might try it with a light olive oil since olive oil pairs so well with lemon. I may also switch out the blueberries for blackberries or maybe even a mixture of blackberries, blueberries and raspberries. Its hard to go wrong with this type of cake.
How to Make the Glaze
Glaze recipe (makes about 1 cup):
– 1 Cup Powdered sugar
– 2 Tbsp. melted Butter
– 4-6 Tbsp. Milk
– ½ Tsp. Vanilla extract
In the medium bowl, stir together until glaze is smooth.
By Sue Lau | Palatable Pastime
My recipe of the day is for an easy to make 5-ingredient Bundt cake with the Bundt Bakers group. This month we are tasked with posting recipes with relatively few ingredients.
At first I was a bit flummoxed because I really couldn’t think of much to make that wouldn’t just be terribly plain. I mean, I imagine others have very great ideas on that, but I have never been exactly known for having short ingredient lists.
I do love playing around with lots of ingredients and flavors! Nothing wrong with that.
Easy is Good
But obviously, easy is also fantastic if you can make it work, and these ingredients do. And nobody said I couldn’t use a cake mix. In fact I have done it before and think it is a great timesaver. As well as a money saver if you can get a box on sale for a buck or so.
I know I have made dump cake before, which is really more like a cobbler, but it was really yummy!
Sour Cream Romance
And this one is really sort of like that but still comes out on top as a cake. And dig that crazy glaze- I even found a way to squeeze some sour cream in there since I have been amorous of using sour cream lately.
I get that way. It will pass. Do you ever find yourself using an ingredient over and over then suddenly drop it?
And I haven’t gotten over sour cream just yet. I can almost taste it on baked potatoes…
January 2020: 5-Ingredient Bundt Cakes
- by Patty’s Cake by Making Miracles
- Five-Ingredient Blueberry Bundt Cake by Palatable Pastime (You are Here!) by A Day in the Life on the Farm by Food Lust People Love by Sneha’s Recipe by All That’s Left Are The Crumbs by Patyco Candybar by Sweet Sensations
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page. We take turns hosting each month and choosing the theme/ingredient.
Blueberry Almond Bundt Cake
After seeing how much you guys LOVED my Cherry Almond Bundt Cake, I figured a blueberry variation was necessary. Thus, we have, Blueberry Almond Bundt Cake. Truth be told, blueberry is way more my speed than cherry. I would devour a blueberry muffin any day if you put it in front of me.
This blueberry almond bundt cake is actually a traditional pound cake swirled with a homemade blueberry filling and topped with a cream cheese glaze. Both the cake and the glaze are also flavored with an almond extract. It subtle but nice.
A long time ago, I made a lemon blueberry bundt cake using a similar recipe, but the difference between the two, is that this cake utilizes a blueberry filling (or sauce rather) rather than just fresh blueberries.
The blueberry sauce is made on the stovetop, and it&rsquos a simple recipe. It only requires blueberries (duh!) some sugar, flour and water.
This happens to be the same recipe I use for my Blueberry Cheesecake Poke cake, which also contains a video that shows you how to make the blueberry sauce. It&rsquos super simple. The sauce is not meant to be completely smooth, you&rsquoll still have chunks of blueberries in there like you see in this cake.
This is a traditional pound cake recipe in that is requires a LOT of butter, sugar and eggs- all the good stuff. There is one requirement though, the butter, milk and eggs should all be at room temperature. This helps all the ingredients incorporate better and ultimately produces better baked goods.
Lucky for you, the blueberry sauce also needs to cool down a bit, so when you start your sauce, take your ingredients out of the fridge and by the time your sauce is ready and cooled you&rsquoll be ready to start baking!
You&rsquoll also need to exercise a bit of patience when it comes to creaming the butter and sugar and eventually adding the eggs.
The butter and sugar need about 5 minutes of time to be creamed together until it&rsquos really light and fluffy and all that air has been incorporated into the mixture. Then we add the eggs, one at a time, again making sure each one is well mixed before adding the next.
Since we&rsquore dealing with quite a bit of flour here, you should be adding about half of your flour and half of your milk, mixing and then repeating. Adding everything all at one time would likely produce an unevenly mixed batter.
When your batter is finally ready, make sure you generously grease your bundt pan. I am a firm believer is using Crisco shortening myself and lather that baby up so nothing sticks to the pan.
To layer the blueberry sauce, you&rsquoll pour half of the batter in the pan, then half of your blueberry sauce and use a knife to swirl it together. Then repeat one more time. I just love how the sauce is layered through the cake.
Since we&rsquore dealing with a long volume of batter, the baking time is over 60 minutes. Finally, after all of your patience and waiting, you can make the cream cheese frosting once the cake cools. I promise it&rsquos worth the wait.
I know that technically this Blueberry Almond Bundt Cake looks like dessert, but it is actually also perfect for brunch, or heck, even breakfast in my house!
Follow Beyond Frosting:
If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
How to make this super easy blueberry bundt cake
Just like the recipe title says, this is a super easy blueberry bundt cake to make! It takes approximately 15-20 minutes to prep the recipe and 85-90 minutes of baking. And while your bundt cake bakes, you can clean up!
Prep your baking tools
The key to a successful bundt cake rests in the hands—or rather can—of baking spray. Generously coat the inside of the bundt cake pan, and don't forget the center cone area. Don't ever skip this part.
Coat the blueberries
An easy step you might be tempted to skip, but it will help to keep your blueberries from sinking while baking. After rinsing and drying the blueberries, you'll place them with a little all-purpose flour into a ziploc bag. Close the bag, then give it a few shakes to coat the blueberries.
Make the batter
Whisk your dry ingredients first, then add them to the wet ingredients. Be careful not to over mix the batter! And make sure to use a spatula to fold in the coated blueberries into the batter.
You'll pour a little of the batter into the prepared bundt cake pan first, then sprinkle some of the cinnamon sugar mix over top. Repeat this until you've used up all the batter. You can save the cinnamon sugar mix for other recipes!
Bake the blueberry bundt cake for 85-90 minutes at 350ºF. Once you remove it from the oven, run a small pairing knife along the inside edges of the pan. This will help when you invert it a little bit later. Do not immediately invert it onto the cooling rack. You need to let your cake settle for 10-15 minutes first.