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Blueberry Bundt Cake


2 & 1/2 cups unbleached, all-purpose flour
1 TBSP cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2/3 cup milk, room temperature
2/3 cup heavy cream, room temperature
2 teaspoons vanilla extract
2 & 3/4 cups vanilla superfine sugar. see note
1 & 3/4 sticks unsalted butter, room temperature
5 eggs, room temperature
1 & 1/3 cups fresh blueberries
powdered sugar


Preheat oven to 325.

In a large bowl, stir together the flour, cornstarch, salt and baking soda; set aside. In another bowl, combine the milk, cream and vanilla. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter. Add the eggs, one at a time, scraping down the sides and bottom of the bowl as needed.

On low-speed, add the flour in three additions, (Flour gets everywhere) alternating with the milk mixture, beginning and ending with the flour. Scrape down the bowl between additions. Once everything has been added, run the mixer for an additional 20 seconds on low.

Coat a Bundt pan with baking spray. Pour the batter evenly into the pan. Use a spatula to fold in the blueberries once the batter is in the pan. Bake for 50-60 minutes, or until golden and a toothpick inserted in the center comes out clean. Place on a wire cooling rack and let cool in the pan for 5 minutes. After 5 minutes, place the wire rack face down on the cake. Invert and flip the rack; place on the counter. Give the cake a few seconds to let gravity do its thing, then, lift the pan off of the cake. Cool completely (or serve warm).

Before serving, dust with sifted powdered sugar.
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