Joy of Baking

Blueberry Bundt cake

(Sally Pasley Vargas for The Boston Globe)
August 24, 2011

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Makes one 10-inch cake

Butter (for the pan)
Flour (for the pan)
3 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries, picked over
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 cup whole milk
Confectioners’ sugar (for sprinkling)

1. Set the oven at 350 degrees. Butter a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess.

2. In a bowl, whisk the flour, baking powder, baking soda, and salt until blended.

3. In another bowl, toss the blueberries with 1 tablespoon of the flour mixture.

4. In an electric mixer on medium speed, beat the butter for 3 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each. Beat in the eggs, one at a time, followed by the vanilla.

5. With the mixer set on low speed, beat in the flour mixture in 3 additions alternately with the milk, beginning and ending with flour. Scrape down the sides of the bowl often with a rubber spatula.

6. Remove the bowl from the mixer stand. With a large rubber spatula, fold in the blueberries. Spoon the batter into the pan and smooth the top. Bake the cake for 1 hour or until a skewer inserted into the middle of the cake comes out clean when withdrawn. The baked cake will pull away from the sides of the pan.

7. Set the cake on a rack to cool for 10 minutes. Carefully invert the cake onto another cooling rack to cool completely. Before serving, dust the cake with confectioners’ sugar.

Lisa Yockelson

Blueberry cakes

Blueberry cakes

Sprung from The Recipe Box Project, blueberry cake provokes worthy challenges, but takes the top shelf.