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