Blueberry Buttermilk Bundt Cake
Description
This delightful Blueberry Buttermilk Bundt Cake is one of the best whole grain recipes you will ever encounter, combining the wholesome goodness of whole wheat with the juicy burst of fresh blueberries. Its moist texture, sweet flavor, and vibrant color make it a showstopper for any dessert table. This cake features a generous two cups of blueberries, ensuring that each slice is brimming with flavor. Perfectly suited for family gatherings, brunches, or as a sweet treat for yourself, this recipe will not only satisfy your sweet tooth but also delight your guests. If you can’t find specific ingredients at your grocery store, don’t hesitate to check your local health food store for whole wheat pastry flour or other specialty items.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 2642.2 |
| Total Fat | 166.2 g |
| Saturated Fat | 31.3 g |
| Cholesterol | 641.9 mg |
| Sodium | 5467.3 mg |
| Total Carbohydrates | 250.7 g |
| Dietary Fiber | 33.5 g |
| Sugars | 104.2 g |
| Protein | 67.1 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 ½ cups | Whole wheat pastry flour |
| 1 cup | Whole wheat flour |
| ½ teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| ¼ cup | Splenda sugar substitute |
| ¾ cup | Margarine, softened |
| 3 large | Eggs |
| 1 tablespoon | Orange zest |
| 1 teaspoon | Vanilla extract |
| 1 cup | Buttermilk |
| 2 cups | Frozen blueberries |
| Optional | Powdered sugar for dusting |
Recipe Instructions
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Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Prepare a 10-inch diameter Bundt pan by spraying it with non-stick spray and then dusting it lightly with flour. This step is crucial to ensure that your cake releases easily from the pan once it is baked. -
-
Prepare the Dry Ingredients
In a medium mixing bowl, whisk together the whole wheat pastry flour, whole wheat flour, baking powder, and salt until well combined. This will help to evenly distribute the leavening agent and salt throughout the flour. -
Cream the Margarine and Splenda
Using an electric mixer set on low speed, gradually add the Splenda sugar substitute to the dry ingredients. Once combined, beat in the softened margarine until the mixture is light and fluffy. Be careful not to overmix, as doing so can develop gluten in the flour, resulting in a tougher cake. -
Incorporate the Eggs and Flavorings
Add the eggs to the mixture one at a time, ensuring that each egg is fully incorporated before adding the next. Follow this by mixing in the orange zest and vanilla extract, which will impart a lovely aroma and flavor to your cake. -
Fold in the Blueberries
Gently fold in the frozen blueberries, being careful not to break them apart too much to maintain their juicy integrity. -
Fill the Bundt Pan
Spoon the batter into the prepared Bundt pan, spreading it evenly. Make sure to smooth the top with a spatula for a uniform appearance. -
Bake the Cake
Place the filled Bundt pan in the preheated oven and bake for approximately 40 to 45 minutes. To check for doneness, insert a tester or toothpick into the center of the cake; it should come out clean or with just a few moist crumbs. Keep a close eye on the cake towards the end of the baking time to prevent over-browning, especially since this recipe uses whole grains. -
Cool the Cake
Once baked, remove the Bundt pan from the oven and allow it to cool on a wire rack for about 15 minutes. During this time, the cake will continue to firm up, making it easier to remove from the pan. After 15 minutes, use a plastic spatula to gently loosen the edges of the cake and the center. -
Invert and Cool Completely
Carefully turn the cake out onto a wire rack to cool completely. This is essential, as cutting into a warm cake can result in a messy presentation. -
Storage
After the cake has cooled, wrap it in plastic wrap and store it in the refrigerator. This will help keep it moist and fresh for a longer time. -
Serving Suggestions
When you are ready to serve, transfer the cooled cake to a serving plate. For an elegant touch, sprinkle powdered sugar over the top just before serving, adding a beautiful contrast against the rich color of the blueberries. This cake can be made a day in advance, allowing the flavors to meld beautifully overnight.
Final Notes
This Blueberry Buttermilk Bundt Cake is not only a visual delight but also a deliciously moist and flavorful dessert that will impress your friends and family. The combination of whole grains and the natural sweetness of blueberries ensures that this cake is both wholesome and indulgent. Enjoy it with a cup of tea or coffee, or serve it as a stunning centerpiece for your next gathering.
This recipe for Blueberry Buttermilk Bundt Cake beautifully blends healthy ingredients with indulgent flavors, making it a fantastic choice for a variety of occasions. Whether enjoyed as a comforting dessert or a delightful brunch treat, it is sure to become a favorite in your recipe collection.
