Perfect Blueberry Bundt Cake

Simple, moist and not overly sweet ~ Perfect❣

Ingredients:

bundt cake pan butter & flour

2 cups fresh blueberries

2 cups + 1 tablespoon all purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1 1/4 cups sugar

1/2 cup (1 stick) unsalted butter, at room temperature

3 eggs, at room temperature

1 1/2 teaspoons (1/2 tablespoon) pure vanilla extract

1 tablespoon finely grated lemon peel

1/2 cup avocado oil

1/2 cup buttermilk, at room temperature

powdered sugar

ice cream, optional

whipped cream, optional

Method:

Preheat oven to 350*. Generously butter the bundt pan (even a non-stick one). Add 3 tablespoons of flour to the pan. Turn to coat the inside of the pan with a light dusting of flour. Turn upside down and tap the sides to remove any excess flour and set aside.

Rinse the berries and remove any stems.  Allow to dry on paper towels. 

Sift together 2 cups of the flour, baking powder, soda and salt. Set aside.

Add the butter and sugar to a large bowl. Beat with an electric mixer, at medium speed, for 3 minutes until fluffy and creamy. Add one egg at a time, beating at low speed for one minute after each egg. Beat in the vanilla and lemon peel. Beat in the oil until the mixture is glossy, creamy and smooth.

Gently toss the blueberries in a bowl together with the i tablespoon of flour. Set aside.

Add the flour mixture to the creamed ingredients and mix at lowest speed just until all of the dry ingredients are mixed in and smooth. Gently fold in the flour dusted blueberries.

Spoon the batter into the prepared bundt pan. Rotate the pan with circular movements to settle the batter evenly in the grooves of the cake pan. Bake for 35 minutes. If the top is golden browned, lightly cover with foil to prevent burning. Continue baking for another 2o minutes, or until a wooden pick inserted in the center comes out clean. (The sides of the cake should pull away from the pan when gently touched.)

Allow the cake to rest for 15 minutes on a cooling rack. Use a butter knife to gently loosen the cake from the sides of the pan. Invert on to the cooling rack and allow to cool completely.

Once the cake is completely cool, sift powdered sugar over the top. Slice into 10 to 12 portions. If desired, serve each portion with a scoop of ice cream or a dollop of whipped cream. Makes 10 to 12 servings. Store in an airtight container in the refrigerator.

Notes: This is a simple and delicious cake that my entire family enjoyed! My dear mother-in-law found the original recipe in her local newspaper. She gave the recipe to me, so of course I made a few adaptations and baked it for her. (She loved it.) 💜

My dear mother-in-law,
Danuta. 💜