Blueberry Cake Recipe

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This blueberry bundt cake is moist and buttery. It's scented with vanilla and loaded with delicious blueberry goodness!

Course Breakfast, Dessert, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 45

Servings servings

Calories 182

Author Lily Ernst

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 optional
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.
2 cups (250g) all-purpose flour, 2 tsp baking powder, 1/2 tsp salt
In a large bowl, beat the butter and granulated sugar until light and fluffy.
1/2 cup (113g) unsalted butter, 1 cup (200g) granulated sugar
Add the eggs and vanilla extract, and beat until combined.
2 large eggs, 2 tsp vanilla
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.
2/3 cup (170ml) milk, 2 cups 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.

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