Ingredients and Weight:
- 2 sticks unsalted butter, softened (227 g)
- 8 ounces cream cheese, softened (227 g)
- 3 cups granulated sugar (600 g)
- 5 large eggs (250 g)
- 3 cups all-purpose flour (360 g)
- 1 teaspoon baking powder (5 g)
- 1 teaspoon baking soda (5 g)
- 1/2 teaspoon salt (2.5 g)
- 1 cup buttermilk (240 ml)
- 1 cup fresh blueberries (140 g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, cream together the butter and cream cheese until light and fluffy. Gradually beat in the sugar until the mixture is thick and pale.
- Beat in the eggs one at a time, then stir in the buttermilk.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the blueberries.
- Pour the batter into the prepared Bundt pan and bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before inverting it onto a wire rack.
Nutritional Information:
- Calories: 600 calories per slice
- Fat: 20 grams
- Saturated Fat: 10 grams
- Cholesterol: 100 mg
- Sodium: 350 mg
- Carbohydrates: 90 grams
- Protein: 10 grams
Dish Characteristics:
- Dense and moist
- Sweet and flavorful
- Blueberry-studded
- Bundt-shaped
User Comments:
- "This cake is simply divine! The cream cheese and blueberry flavors are perfect together."
- "The texture is so soft and moist, it melts in your mouth."
- "I love that it's made with fresh blueberries. They give the cake a beautiful color and burst of flavor."
- "The Bundt shape is so elegant, perfect for special occasions."
- "I would definitely make this cake again and again."
Special Precautions and Tips:
- To make buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let sit for 5 minutes before using.
- Do not overmix the batter, as this will make the cake tough.
- If you don't have a Bundt pan, you can bake the cake in a 9x13 inch baking pan for 50-60 minutes.
