Blueberry-Buttermilk Bundt Cake

Vegetarian
Health score
1%
Blueberry-Buttermilk Bundt Cake
45 min.
12
398kcal

Suggestions


Indulge in the delightful flavors of our Blueberry-Buttermilk Bundt Cake, a perfect dessert that combines the sweetness of blueberries with the rich, tangy notes of buttermilk. This vegetarian treat is not only a feast for the taste buds but also a visual delight, making it an ideal centerpiece for any gathering or celebration.

Imagine slicing into a beautifully baked cake, revealing a moist and tender crumb speckled with juicy blueberries. The hint of orange peel adds a refreshing twist, elevating this classic dessert to new heights. With just 45 minutes of preparation time, you can whip up this scrumptious cake that serves 12, making it perfect for family gatherings, brunches, or simply a sweet ending to your day.

Each slice is a harmonious blend of flavors, with a light dusting of powdered sugar on top that adds a touch of elegance. Whether enjoyed with a cup of coffee or as a standalone treat, this Blueberry-Buttermilk Bundt Cake is sure to impress your guests and leave them craving more. So, gather your ingredients and get ready to bake a cake that will not only satisfy your sweet tooth but also create lasting memories around the table.

Ingredients

  • cups flour 
  • tablespoon double-acting baking powder 
  • cups blueberries frozen
  • 0.8 cup buttermilk 
  • large eggs 
  • tablespoon orange zest grated
  • 12 servings powdered sugar 
  • teaspoon salt 
  • 1.7 cups sugar 
  • 0.8 cup butter unsalted room temperature ()
  • teaspoons vanilla extract 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • hand mixer
  • kugelhopf pan

Directions

  1. Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan.
  2. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries.
  3. Pour batter into prepared pan.
  4. Bake until tester inserted near center of cake comes out clean, about 1 hour.
  5. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.)
  6. Transfer cake to plate, sift powdered sugar over, and serve.

Nutrition Facts

Calories398kcal
Protein5.55%
Fat30.53%
Carbs63.92%

Properties

Glycemic Index
25.67
Glycemic Load
38.32
Inflammation Score
-5
Nutrition Score
7.9634782542353%

Flavonoids

Cyanidin
2.09mg
Petunidin
7.78mg
Delphinidin
8.74mg
Malvidin
16.67mg
Peonidin
5mg
Catechin
1.3mg
Epigallocatechin
0.16mg
Epicatechin
0.15mg
Luteolin
0.05mg
Kaempferol
0.41mg
Myricetin
0.32mg
Quercetin
1.89mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:397.71kcal
19.89%
Fat:13.67g
21.03%
Saturated Fat:8.02g
50.12%
Carbohydrates:64.39g
21.46%
Net Carbohydrates:62.9g
22.87%
Sugar:38.96g
43.29%
Cholesterol:78.65mg
26.22%
Sodium:336.24mg
14.62%
Alcohol:0.23g
100%
Alcohol %:0.21%
100%
Protein:5.6g
11.19%
Selenium:15.38µg
21.96%
Vitamin B1:0.27mg
17.86%
Folate:65.87µg
16.47%
Vitamin B2:0.26mg
15.3%
Manganese:0.3mg
15.21%
Iron:1.88mg
10.45%
Phosphorus:99.67mg
9.97%
Vitamin B3:1.98mg
9.92%
Calcium:93.94mg
9.39%
Vitamin A:462.22IU
9.24%
Fiber:1.49g
5.96%
Vitamin K:5.93µg
5.65%
Vitamin D:0.66µg
4.39%
Vitamin B5:0.43mg
4.34%
Vitamin E:0.63mg
4.21%
Copper:0.08mg
3.89%
Vitamin C:3.07mg
3.72%
Vitamin B12:0.2µg
3.41%
Zinc:0.5mg
3.3%
Magnesium:12.1mg
3.03%
Potassium:96.34mg
2.75%
Vitamin B6:0.05mg
2.74%
Source:Epicurious