Blueberry Bundt Cake

Victoria Ross

By
@fairygirl3869

Love making things with fresh blueberries when they are in season. Found this recipe in a Penzey Spice catalog and gave it a try. Loved the texture and flavors of the lemon and blueberries. My cake I made was gone in 2 days!! Hope you enjoy making the best use of your blueberries with this cake!


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Comments:

Serves:

16-20

Prep:

15 Min

Cook:

1 Hr 5 Min

Method:

Bake

Ingredients

2 c
sugar
1 stick
butter, slightly softened
4 oz
cream cheese, slighty softened
3
eggs
1
egg white
3 c
all purpose flour
2 c
fresh blueberries(1 pint), you can use frozen
1 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
8 oz
vanilla or lemon yogurt
2 tsp
pure vanilla extract

GLAZE

1/2 c
powdered sugar
4 tsp
fresh lemon juice

Directions Step-By-Step

1
Preheat oven to 350 degrees. Thoroughly grease and flour a large fluted tube pan or Bundt pan and set aside.
2
In a mixing bowl, beat together the sugar, butter and cream cheese until blended.
3
Add the eggs and egg white and beat well.
4
Sift the flour into a separate bowl. Remove 2 tbs. of the flour and toss with blueberries in a seperate bowl. Add the baking powder, baking soda and the salt to the bowl with the flour. Mix together.
5
Start adding the flour mixture into the butter mixture alternating with the yogurt, ending with the flour. When fully combined, mix in the vanilla. Gently fold in blueberries.
6
Pour batter into prepared and pan and smooth out the top. Bake for 65-75 minutes. Start checking at 55 minutes. Mine took 60 minutes to bake. Bake until browned, risen and not jiggly in the middle.
7
Cool cake in pan for 15 minutes. Invert onto cake taker or plate.
8
If you chose to glaze, mix powdered sugar and lemon juice. Drizzle over cooled cake before serving.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American