Super Easy Blueberry Bundt Cake
Jul 13, 2021 0:57:45 GMT -5
Post by PurplePuppy on Jul 13, 2021 0:57:45 GMT -5
SUPER EASY BLUEBERRY BUNDT CAKE
PREP TIME
15 minutes
COOK TIME
1 hour 30 minutes
TOTAL TIME
1 hour 45 minutes
INGREDIENTS
BLUEBERRY BUNDT CAKE
3 cups All-Purpose Flour, plus 2 tablespoons for coating the blueberries
3 tsp Baking Powder
2 cups Granulated Sugar
1 cup Coconut Oil
4 Large Eggs, room temperature
¼ cup Orange Juice
2 cups Fresh Blueberries, washed and dried
½ cup Cinnamon Sugar, ½ cup Granulated Sugar + 2 tsp Ground Cinnamon
BLUEBERRY GLAZE
1 cup Powdered Sugar, sifted
¼ cup Fresh Blueberries, washed and dried
1 tsp Vanilla Extract
2 tsp Milk, any dairy type (I used 1%)
INSTRUCTIONS
BUNDT CAKE
Adjust the oven rack to 2nd level position (just above center) and preheat the oven to 350ºF.
Generously coat your bundt pan with a flour-based baking spray. Alternatively, you can grease and flour the pan.
Rinse your fresh blueberries in a colander, then gently pat dry with paper towels. Place them into a large ziploc bag and add 2 tablespoons of all-purpose flour. Seal the bag and toss to coat the blueberries. Set to the side.
In a medium bowl, whisk together the all-purpose flour and baking powder and set to the side.
Using your hand mixer or stand mixer fitted with a paddle attachment, mix together the granulated sugar and coconut oil on medium-high speed until blended. It will look a little like a slushie.
Add in the eggs one at a time until blended, then add in the orange juice.
Switching the mixer speed to low, gradually add in the whisked dry mixture, mixing until just combined.
With a spatula gently fold the flour-coated blueberries into the cake batter.
Pour a little of your batter into the bundt pan then sprinkle with cinnamon-sugar. Repeat this step until you've used all the batter.
Give the bundt pan a few light taps to remove any air bubbles that may have crept their way into the batter. Place the bundt cake onto a small baking sheet, then place into the oven.
Bake for 85-90 minutes or until golden brown (mine went the full 90 minutes).
Once done, remove from the oven and allow to sit for 10-15 minutes.
Gently slide a small pairing knife along the sides of the bundt cake pan to loosen it from the pan.
Carefully invert the bundt cake onto a wire cooling rack, then allow to cool. The bundt cake can be slightly warm when ready to serve, but should be moved to a cake plate before adding the blueberry glaze.
BLUEBERRY GLAZE
Using a small food processor, add the confectioners sugar, blueberries, vanilla extract, and milk. Pulse until it forms the glaze. It should be on the thicker side, but still pourable. Drizzle over top of the blueberry bundt cake and serve.
link
PREP TIME
15 minutes
COOK TIME
1 hour 30 minutes
TOTAL TIME
1 hour 45 minutes
INGREDIENTS
BLUEBERRY BUNDT CAKE
3 cups All-Purpose Flour, plus 2 tablespoons for coating the blueberries
3 tsp Baking Powder
2 cups Granulated Sugar
1 cup Coconut Oil
4 Large Eggs, room temperature
¼ cup Orange Juice
2 cups Fresh Blueberries, washed and dried
½ cup Cinnamon Sugar, ½ cup Granulated Sugar + 2 tsp Ground Cinnamon
BLUEBERRY GLAZE
1 cup Powdered Sugar, sifted
¼ cup Fresh Blueberries, washed and dried
1 tsp Vanilla Extract
2 tsp Milk, any dairy type (I used 1%)
INSTRUCTIONS
BUNDT CAKE
Adjust the oven rack to 2nd level position (just above center) and preheat the oven to 350ºF.
Generously coat your bundt pan with a flour-based baking spray. Alternatively, you can grease and flour the pan.
Rinse your fresh blueberries in a colander, then gently pat dry with paper towels. Place them into a large ziploc bag and add 2 tablespoons of all-purpose flour. Seal the bag and toss to coat the blueberries. Set to the side.
In a medium bowl, whisk together the all-purpose flour and baking powder and set to the side.
Using your hand mixer or stand mixer fitted with a paddle attachment, mix together the granulated sugar and coconut oil on medium-high speed until blended. It will look a little like a slushie.
Add in the eggs one at a time until blended, then add in the orange juice.
Switching the mixer speed to low, gradually add in the whisked dry mixture, mixing until just combined.
With a spatula gently fold the flour-coated blueberries into the cake batter.
Pour a little of your batter into the bundt pan then sprinkle with cinnamon-sugar. Repeat this step until you've used all the batter.
Give the bundt pan a few light taps to remove any air bubbles that may have crept their way into the batter. Place the bundt cake onto a small baking sheet, then place into the oven.
Bake for 85-90 minutes or until golden brown (mine went the full 90 minutes).
Once done, remove from the oven and allow to sit for 10-15 minutes.
Gently slide a small pairing knife along the sides of the bundt cake pan to loosen it from the pan.
Carefully invert the bundt cake onto a wire cooling rack, then allow to cool. The bundt cake can be slightly warm when ready to serve, but should be moved to a cake plate before adding the blueberry glaze.
BLUEBERRY GLAZE
Using a small food processor, add the confectioners sugar, blueberries, vanilla extract, and milk. Pulse until it forms the glaze. It should be on the thicker side, but still pourable. Drizzle over top of the blueberry bundt cake and serve.
link
