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Slice of bundt cake made with blueberries.
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Blueberry Bundt Cake Recipe

A delicious, super moist blueberry bundt cake made with wild-dried blueberries. Perfect to serve year-round.
Prep Time35 minutes
Cook Time45 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 502kcal
Author: Eden
Cost: $15

Ingredients

  • 3/4 cup dried wild blueberries
  • 3/4 cup sherry or brandy
  • 2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter room temp.
  • 1 1/2 cups confectioner's sugar powdered suagr
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup pecans finely chopped
  • 1 tbsp orange zest 1 grated orange

Instructions

  • 30 minutes before preparing the cake, combine dried blueberries and sherry in a wide, shallow bowl; allow berries to soften and rehydrate for 30 to 60 minutes.
    Soaking dried wild blueberries in sherry.
  • Drain blueberries, reserving any liquid. Set aside blueberries and liquid.
    Draining dried wild blueberries to remove the liquid.
  • Heat the oven to 350°F. Generously grease and flour a 10-inch scalloped or plain tube pan. In a medium bowl, combine the flour, cornmeal, baking powder, baking soda, and salt.
    Dry ingredients combined in a medium mixing bowl.
  • In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs; beat until well combined.
    Beating butter and sugar and eggs in an electric mixer.
  • Add flour mixture to butter mixture alternately with buttermilk and reserved liquid drained from berries; beat just until combined.
  • Fold blueberries, pecans, and orange rind into batter.
    Folding in dried blueberries, pecans and orange zest into bundt cake batter.
  • Spoon into prepared bundt pan.
    Blueberry bundt cake batter in a bundt pan.
  • Bake 45 to 50 minutes or until the cake tester inserted in the center comes out clean.
  • Cool the cake for 10 minutes.
  • Loosen the edge; invert the pan and unmold the cake to cool on a wire rack or cake platter. Sift 1 tablespoon of confectioners' sugar over the cake and serve.
    Bundt cake on a cake platter.

Nutrition

Calories: 502kcal | Carbohydrates: 54g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 334mg | Potassium: 257mg | Fiber: 3g | Sugar: 26g | Vitamin A: 666IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg