Description
This blueberry bundt cake is moist and buttery. It’s scented with vanilla and loaded with delicious blueberry goodness!
Ingredients
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 2/3 cup (170ml) milk
- 2 cups blueberries
- powdered sugar for dusting
- whipped cream for serving (optional)
Instructions
- Preheat oven to 350F. Generously grease a 10″ bundt pan or tube pan. Set aside.
- In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract, and beat until combined.
- Mix in 1/3 of the flour mixture, followed by 1/2 of the milk. Continue alternating between the flour and the milk. Then fold in the fresh blueberries.
- Transfer the batter into the prepared pan. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before inverting the cake onto a cooling rack.
Notes
Leftovers can be tightly wrapped in saran wrap or store in an airtight container for up to 3-4 days at room temperature.
To freeze – Let cool completely and tightly wrap in a double layer of saran wrap or aluminum foil. Store in the freezer for up to 3 months. Thaw overnight on the counter and consume within 3 days.