Blueberry Bundt Cake

Far moister than any blueberry muffin from any coffee shop, this blueberry bundt cake is perfect for tea and especially appropriate for when your mother’s friends are over.20140628-093018-34218284.jpg

I do recommend that everyone invest in a bundt pan sooner or later. They’re heavy and strong and seem to produce fail-proof cakes every time. 20140628-093016-34216781.jpg

There’s also something about the adorable shapes that make even a simple cake like this seem much  more impressive. I used the Fleur de Lis Bundt Pan from Nordic Ware for this cake and am hoping to buy the castle bundt pan soon!20140628-093015-34215984.jpg



  • 1 cup unsalted butter (soft)
  • 2 cups caster sugar
  • 3 large eggs
  • 1 tbsp vanilla
  • 2 ¾ cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ¼ cup buttermilk
  • zest of 2 lemons
  • 1 lb (450 g) blueberries (washed & dried)



  1. Set oven to 165°C (325°F) and spray a bundt pan with non-stick spray
  2. Cream together the butter and sugars until light and fluffy
  3. Add the eggs and vanilla and beat well
  4. In a separate bowl mix together the flour, powder, soda & salt
  5. Alternately add the dry ingredients and buttermilk until both are fully incorporated
  6. Beat in the lemon zest
  7. Fold in half blueberries carefully by hand
  8. Pour the batter into the pan and sprinkle the remaining blueberries on top
  9. Bake for 65-80 minutes or until a skewer comes out clean


From A spicy perspective

2 thoughts on “Blueberry Bundt Cake

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s