Ingredients and Weight:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup fresh blueberries
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Fold in the blueberries. Pour the batter into the prepared Bundt pan.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
- Calories: 450 per slice
- Carbohydrates: 60g
- Protein: 5g
- Fat: 25g
Dish Characteristics:
- Moist and fluffy texture
- Bursting with blueberry flavor
- Perfectly golden brown exterior
User Comments:
- "This cake is absolutely delicious! The blueberry flavor is amazing."
- "The bundt pan gives it a beautiful shape and makes it perfect for special occasions."
- "I love that it's a simple recipe that yields a stunning result."
- "The buttermilk adds a slight tanginess that balances the sweetness perfectly."
- "I highly recommend this cake to anyone looking for a delectable dessert."
Special Precautions and Tips:
- Do not overmix the batter, as this can result in a tough cake.
- Make sure the blueberries are fresh and not frozen, as frozen blueberries may release too much liquid into the batter.
- If you don't have a Bundt pan, you can bake the cake in a 9x13 inch baking pan. Reduce the baking time to 50-60 minutes.
- For a lemon-infused Bundt cake, add 1/2 cup of lemon juice and 1 teaspoon of lemon zest to the batter.
