Comida Kraft
Recipe Box

Blueberry-Buttermilk Bundt Cake

 joiryan
Prep Time
0
min.
Total Time
1
hr.
30
min.
Servings

0

What You Need

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Make It

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  • Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries.
  • Pour batter into prepared pan.
  • Bake until tester inserted near center of cake comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead.) Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.

Notes

Using frozen blueberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes.

Ratings & Reviews

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