Blueberry Buttermilk Bundt Cake

How is it already August? I feel like I still have so much that I want to do this summer and it’s about to end in about a month or so. I’m SO dreading the time change. It’s probably one of the most depressing days of the year for me.

With the end of summer coming, it’s as if everyone is trying to shove every ounce of plans in before we all get back into school mode or for us, who don’t have kids, we’re just getting ready to go into a depressed hole, haha just kidding. August is such a ridiculously busy month for Jason and I. This past weekend it was go, go, go all day Saturday. It was so exhausting that by 945 Saturday night, I was already in bed and fast asleep. It’s funny to think that in college, we were still getting ready to go out. Oh, how times change so fast. We have a wedding to go to next weekend, a going away party, and then the weekend after we’re going to see The Book of Mormon at The Kennedy Center and then we have my dad’s birthday lunch. THEN I’m traveling to California later that week and then the week after that, we’re flying down to Baton Rouge and then driving to Pensacola, FL for the weekend. Phew, I need to breathe just typing that out!

I like being busy, though. I feel inadequate when I’m not busy. Twiddling my thumbs is not an excuse for me. I must be doing something. Which reminds me, I already know what we’re doing this fall. We’re painting our entire house. I can’t wait. A part of me really wants to hire someone to do it because I’m so OCD that it’s going to bug the crap out of me that there’ll be phases where some parts of the house are painted and some parts aren’t, but then I’m like..do we really need to spend thousands of dollars for painting when we can do that on our own? I don’t know, what do you think? I think it’s worth the money. Contractors can usually get it done in a day or two. Jason and I would be spending like two months on it. We’re also going to start getting furniture for Jason’s man-cave in the basement. That’s the last room we haven’t done. I’m getting so excited, I love when things start coming together. Although, we’re still far from that. Baby steps, Julie, baby steps.

I went to the wholesale store a month or so ago and bought four pounds of blueberries. I love me some blueberries! They were perfect to use in this blueberry buttermilk bundt cake. It was seriously one of the moistest cakes I’ve ever had and I loved the thick sugary glaze on top. The cake isn’t overly sweet but it is definitely bursting with blueberry flavor! I love that there’s blueberry in every bite!

Blueberry Buttermilk Bundt Cake

This blueberry buttermilk bundt cake is filled with fresh blueberries, topped with a thick sugar glaze, and will stay super tender and moist for several days!

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 8 slices

Author: Julie Chiou

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Ingredients 

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US CustomaryMetric

• ▢ 3 cups plus 2 tbsp. all-purpose flour
• ▢ 2 ½ teaspoon baking powder
• ▢ 1 ¼ teaspoon salt
• ▢ 1 cup unsalted butter, room temperature
• ▢ 1 ¾ cup granulated sugar
• ▢ ¼ cup vegetable oil
• ▢ 4 large eggs, room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ cup buttermilk
• ▢ 2 cups blueberries

For the glaze:

• ▢ 2 ½ cups confectioners sugar
• ▢ 1 tablespoon unsalted butter, room temperature
• ▢ 4-5 tablespoon milk

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Equipment

• Bundt pan
• Stand mixer
• Hand mixer

Cook Mode(toggling this on will prevent your screen from going dark)

Instructions

• Preheat oven to 350 °F and grease and flour a 12-cup bundt pan. Set aside.
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vegetable oil together on medium speed, until light and fluffy, about 5 minutes. Reduce speed to low and beat in the eggs, one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scrape down the sides of the bowl as needed, and then add the remaining flour mixture and beat about 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
• Toss the blueberries with the remaining 2 tbsp. of flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan, Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter and smooth out the top.
• Bake until cake is golden brown and toothpick inserted into the center comes out clean, about 1 hour to 1 hour and 10 minutes.
• Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife along the edge of the pan to loosen the cake then invert onto the rack to cool completely.
• Meanwhile, make the glaze. Whisk the confectioners sugar, butter, and 4 tbsp. of milk together in a bowl. If the glaze is too thick, whisk in one more tbsp. of milk, a little at a time.
• Once cake has cooled, transfer to a cake stand (or whatever you want to serve it on), pour the glaze over the cake and let it drip down the sides. Slice and serve.
• Store in an airtight container for up to one week.

Recipe Notes

Source: Food Network Magazine, July/August 2013, page 192

NUTRITION FACTS

Serving: 1 slice | Calories: 836 kcal | Carbohydrates: 124 g | Protein: 9 g | Fat: 35 g | Fiber: 2 g | Sugar: 89 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Cake

Cuisine: American

Keyword: cake recipe