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Sharon of Delishar

Blueberry Bundt Cake

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Servings: 12
Ingredients Method Notes

Ingredients
  

Cake
  • 3 cups plain flour
  • 1-1/3 cups sugar
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup veg oil
  • 3 eggs 60g
  • 2 cups blueberries
  • 1 tbsp vanilla bean paste / extract
Drizzle/glaze
  • 1 cup icing sugar
  • 2-3 tbsp milk

Method
 

Cake
  1. Preheat oven to 175C.
  2. Lightly grease your bundt pan
  3. In a mixing bowl, add flour, sugar, salt, baking soda, and baking powder.
  4. Mix to combine.
  5. In a measuring cup, mix together oil, buttermilk, eggs, and vanilla extract until combined.
  6. Drizzle in wet ingredients into dry ingredients with mixer on medium low speed.
  7. Mix until just combined.
  8. Fold in blueberries.
  9. Transfer batter into bundt pan.
  10. Bake for 60-70 minutes, or until skewer comes out with few moist crumbs or clean.
  11. Let cool in pan for 10 minutes, then flip on to wire rack to cool completely.
Glaze/drizzle
  1. Mix icing sugar with 2 tbsp milk.
  2. Add more milk 1 tsp at a time until desired consistency.
  3. Drizzle over cooled cake.

Notes

Make buttermilk by adding 1 tbsp vinegar or lemon juice into 1 cup milk.
Set aside for 5-10 minutes for it to curdle.
Adapted from allrecipe.com