Blueberry Bundt Cake Recipe π°
Prepare to delight your taste buds with this exquisite Blueberry Bundt Cake! Bursting with the sweet tanginess of fresh blueberries and hints of lemon, this dessert is a perfect treat for any occasion. With its moist and fluffy texture, it’s bound to become a favorite among your family and friends. Let’s dive into the recipe and indulge in the goodness of homemade baking!
Preparation Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 slices
Calories per Serving: 476.8
Ingredients:
- 7 egg whites
- 1 3/4 cups white sugar
- 4 eggs yolks
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- Juice and grated rind of 1 lemon
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup fresh blueberries
- For the icing:
- 2 cups icing sugar
- 2 tablespoons water
Instructions:
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Prepare Bundt Pan: Preheat your oven to 325Β°F (165Β°C). Grease a Bundt pan generously with butter or cooking spray. Sprinkle a few blueberries at the bottom of the pan for an extra burst of flavor and visual appeal.
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Beat Egg Whites: In a large mixing bowl, beat the egg whites until they form stiff peaks. This will take a few minutes, so be patient and ensure the egg whites are stiff for a fluffy cake.
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Incorporate Sugar: Gradually add the white sugar to the beaten egg whites, continuing to beat until the mixture is glossy and forms stiff peaks. The sugar will add sweetness and stability to the cake batter.
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Prepare Wet Ingredients: In a separate bowl, combine the egg yolks, vegetable oil, vanilla extract, lemon juice, and grated lemon rind. Mix well until smooth and creamy.
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Combine Wet and Dry Ingredients: Gently fold the egg yolk mixture into the beaten egg whites using a spatula. Be careful not to deflate the egg whites; the goal is to maintain the fluffy texture.
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Sift Dry Ingredients: In another bowl, sift together the all-purpose flour and baking powder. Sifting helps aerate the flour and ensures a lighter cake texture.
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Fold Dry Ingredients: Gradually fold the sifted flour mixture into the egg mixture until just combined. Avoid overmixing to keep the cake light and tender.
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Add Blueberries: Carefully fold in the fresh blueberries, distributing them evenly throughout the batter. The bursts of blueberries will add pops of flavor and color to the cake.
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Bake: Pour the batter into the prepared Bundt pan, spreading it evenly. Place the pan in the preheated oven and bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
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Cool and Ice: Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a serving plate.
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Prepare Icing: In a small bowl, whisk together the icing sugar and water until smooth. Drizzle the icing over the cooled cake, allowing it to cascade down the sides for an elegant finishing touch.
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Serve and Enjoy: Slice the Blueberry Bundt Cake into generous portions and serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired. Enjoy the delightful combination of flavors and textures with each mouthwatering bite!
Nutritional Information:
- Calories: 476.8 per serving
- Total Fat: 23.8g
- Saturated Fat: 3.5g
- Cholesterol: 75.5mg
- Sodium: 115mg
- Total Carbohydrates: 60.5g
- Dietary Fiber: 1.6g
- Sugar: 36.9g
- Protein: 6.6g
Tips:
- For extra lemon flavor, you can add a bit more lemon zest to the batter.
- Make sure not to overmix the batter once the dry ingredients are added to maintain a light and fluffy texture.
- If fresh blueberries are not available, you can use frozen blueberries, but be sure to thaw and drain them before folding into the batter.
With its simple preparation and heavenly taste, this Blueberry Bundt Cake is sure to become a staple in your dessert repertoire. Whether enjoyed with a cup of coffee in the morning or as a sweet treat after dinner, it’s a dessert that’s bound to impress. Indulge in the luscious flavors of blueberries and lemon with every slice of this delightful cake!
