This Blueberry and Buttermilk Bundt cake is a delightful addition to your collection of cake recipes for tea time. Its tender crumb and bursts of sweet blueberries make it an inviting treat, perfect for a quiet afternoon or sharing with friends. You’ll find this elegant cake surprisingly simple to bake.
Key Ingredients & Substitutions:
- All-Purpose Flour: You can use a gluten-free baking blend if needed.
- Buttermilk: If you don’t have buttermilk, combine regular milk with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
- Fresh Blueberries: Frozen blueberries work too; just don’t thaw them before adding.
- Unsalted Butter: Margarine can be used in a pinch, but butter offers the best flavor.
- Lemon Zest: Orange zest can be a lovely alternative.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh blueberries
- 1 tablespoon all-purpose flour (for dusting blueberries)
- Zest of 1 lemon
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Servings: 10-12
- Calories per serving: Approximately 380-420 (cake only)
- Tools Needed: 10-12 cup Bundt pan, electric mixer, mixing bowls
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan, ensuring every crevice is coated to prevent sticking. This crucial step guarantees an easy release for your beautiful cake.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the 2 ½ cups of flour, baking powder, baking soda, and salt. Set this aside. This ensures even distribution of your leavening agents.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This creates air pockets for a tender cake texture.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest. Your mixture should look smooth and creamy.
5. Alternate Dry and Wet Ingredients
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
6. Fold in Blueberries
In a small bowl, gently toss the fresh blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of your cake. Carefully fold the floured blueberries into the batter until evenly distributed.
7. Bake the Bundt Cake
Pour the batter evenly into your prepared Bundt pan. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool and Glaze
Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely. Once cool, whisk together the powdered sugar and lemon juice for the glaze. Drizzle the glaze over the cooled cake. This adds a lovely citrusy finish, perfect for cake recipes for tea time.
Variation Ideas:
- Orange Bundt: Use orange zest and orange juice in the glaze instead of lemon.
- Nutty Bundt: Fold in ½ cup of chopped pecans or walnuts with the blueberries.
- Cream Cheese Swirl: Before baking, swirl in dollops of softened cream cheese mixed with a little sugar.
Storage Instructions:
Store your Blueberry and Buttermilk Bundt cake at room temperature, covered tightly, for up to 3 days. For longer storage, you can freeze individual slices in an airtight container for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
- Can I use frozen blueberries? Yes, you can. Do not thaw them before tossing with flour and adding to the batter.
- Why did my cake stick to the Bundt pan? You likely didn’t grease and flour the pan thoroughly enough. Ensure all nooks and crannies are coated.
- Can I make this as cupcakes? Yes, bake in muffin liners at 350°F (175°C) for 20-25 minutes.
- My cake is dry, what happened? Overmixing the batter or overbaking can lead to a dry cake. Mix just until combined and check for doneness with a skewer.
- What if I don’t have buttermilk? You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- Is this good for tea time? Absolutely! This is one of the classic cake recipes for tea time, known for its pleasant flavor and elegant appearance.