Blueberry Buttermilk Cake is an absolute favorite! Brainstorming for a cake idea is always fun. Having a general theme is helpful in some ways. When I know what the main focus of the cake will be about I think I’ve got the recipe I will make. And the same thing happens every time. Like it did with this blueberry buttermilk cake.
The theme for #BundtaMonth May had to be berries. The chance to bake a beautiful bundt with berries that are fresh and juicy could not be resisted.
some notes on this bundt: I mentioned in the beginning of this post that I did think I knew exactly what I’d bake for this berry theme for our bundt group. I knew it would be with strawberries. It actually was the cake I found in the latest Cooking Light magazine. A lighter pound cake in a bundt pan with stunning strawberries adorning the top of it. I couldn’t wait to bake it and had my berries ready. Then everyone got a hold of my strawberries and they were no longer available. My next idea was to use the blueberries I’ve had on hand and loved this cake from Smitten Kitchen. I wanted to stay a little lighter and skip a topping. I’m so glad I did. I had a few blackberries around and tossed them in with the blueberries. My mom said the cake was light and not dense. She said many bundts end up being dense and that this was so moist. It’s true! This cake was moist and had the perfect sweetness from the incredible berries (I cut back the original recipe’s sugar just a little bit). Who knows, I just may end up making the other two bundts sometime this summer.
- 1 1/2 cups sugar
- 1/3 cup canola oil
- 6 tablespoons butter, softened
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice (I used Limoncello)
- 2 cups all-purpose flour, plus 2 Tablespoons flour
- 3/4 cup whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 Tablespoons sour cream
- 2 cups blueberries
- 1/2 cup blackberries (or you could use more blueberries)
- Preheat oven to 350F. Grease and flour your bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for bundt pans.
- Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in vanilla, lemon rind, and 2 tablespoons lemon juice (or limoncello).
- In a large bowl, combine flours, powder, soda, and salt; set aside. In a small bowl, gently combine the blueberries (and blackberries if you're using them) with the extra 2 Tablespoons flour. Combine buttermilk and sour cream. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Toss the blueberries in the remaining 2 Tablespoons flour (and blackberries if you are using them). Gently fold in the berries.
- Spoon batter into prepared bundt pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Remove from pan; cool on wire rack. Dust on confectioner's sugar. Enjoy!