THE BEST BLUEBERRY BUNDT CAKE
An clean and delicious recipe for The best Blueberry Bundt Cake! This cake is so moist, buttery, and bursting with juicy blueberries! It’s best for brunch and pairs nicely with coffee or tea.
One element you and i've in not unusual? We both love blueberry cakes!!! I realize this due to the fact each time I ask you guys what kind of recipes you’d like to see more of, there’s constantly an awesome reaction for blueberry! I additionally understand this due to the fact a lot of my blueberry recipes are the maximum famous recipes on my web page. So with Spring just a few weeks away, I desired to pop in and share a today's blueberry recipe with you. So, without similarly ado, let’s dive into this moist blueberry bundt cake!
You’ll additionally want cream cheese, butter, powdered sugar, cream, and a dash of salt to make the frosting. but if you want a simple cake that’s now not too candy, this recipe can be served with out the frosting! instead, sprinkle it with powdered sugar and serve with more blueberries. i really like doing this when I’m serving the cake for breakfast.
Ingredients
For the Blueberry Bundt Cake:
- 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
- For the Cream Cheese Frosting:
- 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
For Decoration:
- Fresh blueberries
Instructions
For the Blueberry Bundt Cake:
- Preheat oven to 325°F (163°C). Generously grease a ten-inch (12-cup) bundt pan, being certain to coat all of the nooks and crannies. I advise 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 apart till wanted.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk properly to mix then set apart until needed.
- within the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand held electric powered mixer, beat the butter and cream cheese at medium pace until easy and creamy, approximately 1 minute. regularly upload inside the sugar, then increase the velocity to medium-high and hold beating till light and fluffy, about three mins. Beat inside the vanilla extract.
- lessen the speed again to medium, then upload inside the eggs, separately, beating nicely after every addition and scraping down the perimeters of the bowl as needed. reduce the velocity to low and add inside the flour mixture, blending simply until blended. turn mixer off.
- the use of a rubber spatula, gently fold the blueberries into the batter, blending until just mixed.
- Scrape the batter into the prepared pan.
- Bake for 65 to 75 minutes, or till the cake is golden and a toothpick inserted into the middle of the cake comes out easy. permit the cake to chill in the pan, set on a twine rack, for 20 mins. Then invert the cake onto the rack and cool completely.
For the Cream Cheese Frosting:
- In the bowl of a stand mixer outfitted with the paddle attachment, or in a big bowl the usage of a hand-held electric powered mixer, beat the cream cheese and butter on medium-speed until absolutely smooth. lessen the velocity to low and gradually add inside the confectioners' sugar, beating until all of the sugar is absolutely mixed. upload inside the salt and heavy cream. as soon as all of the ingredients were integrated, increase the speed to medium-high and beat for a minute.
- spread frosting at the top and aspects of the cooled cake. top with fresh blueberries.
- Slice and serve, or shop in an hermetic box in the fridge, for as much as 5 days.
