Blueberry Buttermilk Bundt

A carton of summer blueberries plus leftover buttermilk from pancakes and a brand new bundt pan just begging to be used, I decided to make blueberry buttermilk bundt cake. This cake turned out moist and flavorful. I debated whether to dust it with powdered sugar or drizzle it with icing but decided to keep it plain and simple perfect for breakfast or snack.

Blueberry Buttermilk Bundt

Makes a 6 inch bundt cake

Inspired by Food Network 

1 stick unsalted butter, room temperature plus more for greasing the pan

1 1/2 cups all purpose flour plus a little extra for dusting and rolling blueberries in

1 1/4 tsp. baking powder

1/2 tsp. salt

3/4 cup granulated sugar

1/8 cup vegetable oil

2 large eggs, room temperature

1/4 tsp. vanilla extract

1/4 tsp. almond extract

1/2 cup buttermilk

1 cup blueberries plus more for decoration


1. Grease 6 inch bundt pan well with butter and dust with flour. Preheat oven to 350 degrees F.

2. In a medium bowl whisk 1 1/2 cups flour, baking powder and salt, set aside.

3. In a stand mixer bowl with paddle attachment, beat butter, sugar and vegetable oil on medium high speed until light and fluffy. Scrape sides down. Beat in eggs and vanilla on low speed. Beat in 1/3 of buttermilk then 1/3 of  flour alternating and scraping down after each addition. Beat in the last of the flour by hand.

4. Toss blueberries in a Tbsp. of flour. Scoop 1/3 of batter into prepared bundt pan.  Spoon half of the blueberries onto batter. Scoop another 1/3 of batter and place over blueberries. Add the other half of the blueberries. Spread the remaining 1/3 of the batter on the top.

5. Bake 45 minutes to 1 hour or until golden brown and toothpick comes out clean. Cool on wire rack. Loosen cake with sharp knife or by gently nudging it away from edges of pan with fingers. Invert onto a plate and serve with fresh blueberries.