Super Moist Blueberry Bundt Cake
An easy and super moist Blueberry Bundt Cake recipe you can make at any time and enjoy with coffee or tea! It is made with everyday simple ingredients.
Servings: 12 servings
Ingredients
- 3 cups All purpose flour
- 5 whole eggs large
- 2 cups granulated cane sugar
- 1 cup canola or vegetable oil (avocado or light tasting olive oil work as well)
- 2 tbsps. baking powder packed
- 2 tbsps. vanilla extract
- ¼ tsp. salt
- 2 cups fresh blueberries medium or small size
- 2 tbsps. flour for dusting the blueberries
- 1 cup milk whole
- ½ tsp. lemon zest optional
- baking spray not pam, actual baking spray
Instructions
- Preheat oven to 350 F.
- Make your cake batter: Using an electrical whisk, whisk the eggs, vanilla extract and sugar for 2-3 minutes until the mixture doubles up and becomes light in color and fluffy.
- Wet ingredients: add in the milk and oil and whisk again for another minute.
- Dry ingredients: Add in the flour, baking powder and dash of salt. Whisk for a couple minutes until well incorporated. Turn off them mixer and allow the cake batter to rest for about 5 minutes.
- Add blueberries: Coat the blueberries with some flour. If the blueberries are dry, spray a little with some baking spray and add in the flour. this should help them bond with the flour. Fold in 90% of your blueberries into the cake batter.
- Add the batter to the Bundt pan: Spray the Bundt pan with some baking spray and pour in the batter and top with the remainder of your blueberries.
- Bake: Place you Bundt pan in the oven on the middle rack at 350 F degrees for 50 minutes. Typically you would want to check the cake batter at around 45 minutes with a wooden skewer to make sure it's not cooked already. Some ovens are different than others.
- Allow to cool: Once the cake has cooled down, transfer to a serving dish and enjoy!
Video
Notes
- Use a preheated oven.
- Choose small to medium blueberries only. Large blueberries will sink.
- Be sure to toss your blueberries in 1-2 tbsps. of flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan. You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
- Alternatively, you can add some batter and then some blueberries, then more batter, and continue doing that for the rest of the batter if you want the blueberries to spread out.
- Spray the Bundt cake with non-stick baking spray and pour in the batter or else it will stick to the pan.
- Always place the pan on the middle rack in the oven.
- Test your Bundt cake with a wooden skewer at around 45 minutes to make sure it's completely dry before removing the cake from the oven. Based on experience, mine always takes anywhere from 48-50 minutes always. Do not over bake it or it will come out dry.
- Allow the cake to cool at room temperature before serving.
Nutrition
Calories: 286kcal | Carbohydrates: 64g | Protein: 4g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 311mg | Potassium: 91mg | Fiber: 2g | Sugar: 37g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 177mg | Iron: 2mg