I know I’ve mentioned the Bundt pan I like the look of before (apparently, it comes in “blossom” and “cathedral” shapes, too). So I decided to make a blueberry Bundt cake. OK, so this was almost two years ago, since I’m so behind on posts. Sorry, no origin story this time. Probably similar to how the orange Bundt cake or the caramel apple Bundt cake came about. But you know, with blueberries, instead of oranges or apples.
This recipe is from About.com, strangely.
Blueberry Bundt Cake
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons (1 1/2 sticks) butter, softened
1 2/3 cup sugar
4 large eggs
2 teaspoons vanilla extract
8 ounces sour cream
2 cups blueberries
- Preheat the oven to 350F.
- Grease and flour a 10- to 12-cup Bundt pan.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl, and set aside.
- Cream the butter and sugar together in a different bowl until light and fluffy.
- Beat in the eggs, one at a time, into the butter and sugar mixture.
- Beat in the vanilla extract into the butter and sugar mixture.
- Alternate adding the flour mixture and the sour cream into the butter and sugar mixture, beating after every addition.
- Fold in the blueberries once the batter is blended.
- Bake in the Bundt pan for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
My actual experience baking this was a bit of a disaster, though…
The batter. This part went smoothly enough. Basically a pound cake batter, but with blueberries.
And the batter goes into the Bundt pan. So far, so good.
And then, disaster. Only partway through did I realize that my oven was set to broil, instead of bake. I never use the broil setting, so I don’t know how this happened.
But by using a serrated knife and trimming the top off, I managed to sort of save it.
And then flipped over, there’s hardly any evidence of my gigantic blunder at all.
Closeup of the middle. I love the spiral ridges.