Wild Blueberry Bundt Cake Recipes

BLUEBERRY BUNDT® CAKE

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.

THE BEST BLUEBERRY BUNDT CAKE

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

Steps:

• Gather the ingredients.
• Heat the oven to 350 F and grease and flour a Bundt cake pan (10- to 12-cup size).
• In a bowl, combine the all-purpose flour, baking powder, soda, and salt. Set aside.
• In a large mixing bowl, with an electric mixer, cream the 12 tablespoons of butter and granulated sugar until light and fluffy.
• Beat in eggs, one at a time, beating well after each addition.
• Beat in the 2 teaspoons of vanilla.
• Slowly beat in the flour mixture, alternating with the sour cream and ending with the flour. Blend well.
• Fold in the blueberries.
• Pour the batter into the Bundt pan.
• Bake for 50 to 60 minutes, or until a cake tester or wooden pick comes out clean when inserted into the center of the cake.
• Cool in the pan on a rack for 10 minutes.
• Remove from the pan and cool completely.
• Gather the ingredients.
• Combine the confectioners' sugar with the salt, 1 tablespoon of salted butter, and the vanilla.
• Beat in milk, a few teaspoons at a time, until a good drizzling consistency is reached.
• Drizzle or spoon over the cooled cake.
• Serve slices of the cake and enjoy.

BLUEBERRY MUFFIN BUNDT CAKE

Steps:

• Preheat the oven to 350F Butter and flour a standard non stick 10-12 cup bundt pan, don't skip this step.
• Whisk together the wet ingredients until smooth.
• Add in the baking powder, soda, and salt, and whisk well. Then stir in the flour, just until combined, don't over mix.
• Toss the berries with the teaspoon of flour and then gently fold into the batter. The batter is thick, so do this gently.
• Spoon the batter into the bundt pan and gently smooth out evenly.
• Bake for 45-50 minutes, testing with a toothpick. Don't over bake.
• Let cool 15 minutes on a rack, then carefully turn out the cake to finish cooling. Loosen the edges and the center tube area with a flexible spreader before attempting to remove the cake.
• Let cool completely before drizzling.
• To make the yogurt drizzle whisk the yogurt, sugar, and vanilla with enough milk to thin it down so you can drizzle it over the cooled cake.

BLUEBERRY BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350°F. Grease and flour a 10-cup bundt pan. Set aside.
• In a medium bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 1 minute. Add in the eggs and continue to beat for another minute. Add in the sour cream and beat until a smooth mixture has formed.
• Add the flour mixture into the wet mixture and stir just until the flour is incorporated. Fold in the blueberries.
• Pour the batter into the bundt pan. Place into the preheated oven and bake for 70-85 minutes, or until a toothpick comes out clean or with moist crumbs. Remove from the oven and set on a cooling rack to cool for 20 minutes.
• Once partially cooled, invert the cake onto a plate or cake stand and let cool completely.
• While the cake is cooling, make the glaze by whisking the glaze ingredients together in a medium bowl until smooth. If the glaze is too thick, add more milk, 1 teaspoon at a time, until the desired consistency is reached.
• Once the cake is cooled, drizzle glaze over top. Garnish with fresh blueberries if so desired. Slice and serve!

WILD BLUEBERRY BUNDT CAKE

Steps:

• Grease& flour a 10 inch bundt pan or angel food cake pan& set aside.
• In a large bowl, beat butter with 1 cup of the sugar until fluffy; add egg yolks, one at a time, followed by orange rind.
• Using clean beaters, beat egg whites in a separate bowl until soft peaks form; beat in remaining sugar, 1 tbsp at a time, until glossy peaks form and set aside.
• Sift flour, baking powder& salt into another large bowl.
• Stir dry ingredients into butter mixture, alternately with orange juice, making 3 additions of dry& 2 additions of juice to make a stiff batter.
• Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries.
• Scrape into prepared pan& smooth top.
• Bake in center of preheated 350F oven for 45- 55 minutes or until cake tester comes out clean; transfer to rack& cool for 20 minutes.
• While cooling make the glaze: bring sugar& juice to a boil in a small saucepan, stirring continuously; boil hard for a minute, then allow to cool.
• Loosen cake from edges of pan, place a rack over the pan& turn the cake out onto the rack; place a sheet of foil beneath the rack, brush the cake with the glaze& allow to cool.
• Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar.

WILD BLUEBERRY CAKE

Steps:

• Cake.
• Preheat oven to 350 degrees.
• Grease a bundt pan, dust with flour, set aside.
• Beat butter, 1 cup sugar in large bowl until fluffy.
• Next beat in egg yolks, one at a time.
• Mix in orange, lemon and lime rinds.
• In fresh bowl beat eggs whites till soft peaks form.
• Mix in remaining 1/2 cup of sugar until peaks become firm.
• In a small bowl whisk flour, baking powder and salt.
• Using a wooden spoon, mix flour mixture into butter mixture alternating with the orange juice.
• Batter will be stiff.
• Fold in egg whites and add 3 cups of blueberries.
• Pour into prepared pan.
• Bake in center of oven at 350 degrees for 45- 55 minutes.
• Let cake cool on rack in pan for 20 minutes.
• Glaze.
• While waiting for cake to cool prepare glaze.
• In a small pan bring sugar and juice to a boil for about 2 minutes, stir and let cool.
• Remove cake from pan, place cake on rack and brush on glaze-- allow cake to cool before serving-- enjoy.