Description
This Super Moist Blueberry Bundt Cake is a delightful and fluffy dessert bursting with fresh blueberries, perfect for any occasion. Made with simple ingredients like flour, eggs, and sugar, this cake is moist, flavorful, and beautifully presented in a Bundt pan. The light lemon zest enhances the blueberry flavor, making it an irresistible treat for blueberry lovers and cake enthusiasts alike.
Ingredients
Dry Ingredients
- 3 cups All purpose flour
- 2 tablespoons baking powder (packed)
- ¼ teaspoon salt
- 2 tablespoons flour (for dusting the blueberries)
Wet Ingredients
- 5 whole large eggs
- 2 cups granulated cane sugar
- 1 cup canola or vegetable oil (avocado or light tasting olive oil also works)
- 2 tablespoons vanilla extract
- 1 cup whole milk
- ½ teaspoon lemon zest (optional)
- Baking spray (not Pam, actual baking spray)
Fruit
- 2 cups fresh blueberries (medium or small size)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake evenly.
- Whisk Eggs, Sugar, and Vanilla: Using an electric whisk, beat the eggs, vanilla extract, and sugar for 2-3 minutes until the mixture doubles in volume, becomes light in color, and fluffy in texture.
- Add Wet Ingredients: Add the milk and oil to the egg mixture and whisk again for about one minute until fully combined.
- Incorporate Dry Ingredients: Add the flour, baking powder, and salt into the wet mixture and whisk for a couple more minutes until well blended. Then turn off the mixer and let the batter rest for 5 minutes.
- Prepare Blueberries: Lightly coat the blueberries with flour to prevent them from sinking in the batter. If the blueberries are dry, lightly spray them with baking spray before adding the flour. Fold 90% of the coated blueberries gently into the batter.
- Prepare Bundt Pan: Spray the Bundt pan thoroughly with baking spray to prevent sticking. Pour the batter into the Bundt pan and top with the remaining blueberries for a beautiful finish.
- Bake the Cake: Place the Bundt pan on the middle rack of the oven and bake at 350°F for approximately 50 minutes. Check around 45 minutes by inserting a wooden skewer; if it comes out clean, the cake is done.
- Cool and Serve: Allow the cake to cool in the pan before transferring to a serving dish. Once cooled, slice and enjoy the moist and flavorful blueberry cake.
Notes
- Make sure to coat the blueberries with flour properly to prevent them from sinking to the bottom during baking.
- This cake is best served at room temperature to enjoy its moist texture.
- Substitute canola oil with avocado or a light tasting olive oil for different flavor variations.
- Check the cake a few minutes before the recommended baking time to avoid overbaking.
- Lemon zest is optional but adds a nice subtle brightness to the cake.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
