Go Blue Bundt Cake Recipes

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THE BEST BLUEBERRY BUNDT CAKE



The Best Blueberry Bundt Cake image

Moist, sweet, and bursting with juicy blueberries, this is the BEST Blueberry Bundt Cake Ever!!! Perfect for Easter or Mother's Day brunch!

Provided by Ashley Manila

Categories     Dessert

Time 2h15m

Number Of Ingredients 16

2 and 1/2 cups (10 and 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 ounces unsalted butter, at room temperature
8 ounces full-fat cream cheese, at room temperature
2 cups (14 ounces) granulated sugar
1 teaspoon vanilla extract
5 large eggs, at room temperature
2 cups (227g/8 ounces) fresh or frozen blueberries
4 ounces full-fat cream cheese, room temperature
2 ounces unsalted butter, room temperature
2 and 1/2 cups confectioners' sugar, sifted, more if needed
1/8 teaspoon salt (tiny pinch!)
1 and 1/2 Tablespoons heavy cream
Fresh blueberries

Steps:

  • Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract.
  • Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
  • Using a rubber spatula, gently fold the blueberries into the batter, mixing until just combined.
  • Scrape the batter into the prepared pan.
  • Bake for 65 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
  • Spread frosting on the top and sides of the cooled cake. Top with fresh blueberries.
  • Slice and serve, or store in an airtight container in the fridge, for up to 5 days.

BLUEBERRY BUNDT® CAKE



Blueberry Bundt® Cake image

Fresh blueberries and a glaze with a bit of zing to it make this blueberry Bundt® cake perfect for dessert, or an any-time snack with orange-spiced tea or a hearty black coffee. Requires some elbow grease, but well worth it.

Provided by Pete Flanagan

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h35m

Yield 16

Number Of Ingredients 15

2 ½ cups fresh blueberries
1 ½ tablespoons cake flour
3 ¼ cups cake flour
1 teaspoon baking soda
1 teaspoon salt
2 cups white sugar
1 cup unsalted butter, softened
2 lemons, or more to taste, zested
3 large eggs
1 teaspoon lemon extract
¼ cup buttermilk
1 cup powdered sugar
1 lemon, zested and juiced
4 tablespoons unsalted butter, melted and cooled
salt

Steps:

  • Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
  • Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
  • While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.

Nutrition Facts : Calories 393.2 calories, Carbohydrate 61.2 g, Cholesterol 72.9 mg, Fat 15.2 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 10.5 g, Sodium 252.2 mg, Sugar 35.3 g

GO BLUE BUNDT CAKE



Go Blue Bundt Cake image

Everyone will stand up and cheer for this blue and maize frosting drizzled bundt cake made extra moist with pudding mix added to the batter.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (4-serving size) French vanilla-flavor instant pudding & pie filling mix
1 cup water
1/2 cup vegetable oil
4 eggs
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
3/4 teaspoon Betty Crocker™ blue gel food color
1/8 teaspoon Betty Crocker™ red gel food color
1/8 teaspoon Betty Crocker™ yellow gel food color

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • In large bowl, beat cake mix, dry pudding mix, water, oil and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • Transfer cake to serving platter. Divide frosting between 2 small microwavable bowls. To one bowl, stir in blue and red food color until blended to make navy blue. To the other bowl, stir in yellow food color until blended. Microwave uncovered navy blue frosting on High 10 to 15 seconds or until thin enough to drizzle over cake. With spoon, drizzle warmed navy blue frosting back and forth over cake in striping pattern. Repeat microwaving and drizzling with yellow frosting. Refrigerate about 30 minutes or until frosting is set. Store loosely covered at room temperature.

Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 21 g, TransFat 0 g

BLUEBERRY BUNDT CAKE



Blueberry Bundt Cake image

Make and share this Blueberry Bundt Cake recipe from Food.com.

Provided by Steve P.

Categories     Dessert

Time 40m

Yield 1 Bundt Cake

Number Of Ingredients 7

1 box yellow cake mix
1/3 cup oil
3 eggs
1 (8 ounce) box cream cheese
1 (3 1/2 ounce) box instant vanilla pudding
1 can blueberries, drained (save juice for icing)
2 cups confectioners' sugar

Steps:

  • Mix cake mix, oil, eggs, cream cheese and vanilla pudding on medium speed (mixture will be very thick).
  • Fold in blueberries; pour in Bundt cake pan.
  • Bake at 350 degrees for 30 minutes or until done.
  • Icing: Mix blueberry juice and 2 cups confectioners sugar and pour over cake while hot.

Nutrition Facts : Calories 5440.9, Fat 227.4, SaturatedFat 67.6, Cholesterol 818.4, Sodium 5781.4, Carbohydrate 811.4, Fiber 16.2, Sugar 602.3, Protein 58.6

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