Blueberry Buttermilk Bundt Cake is a sweet, tangy vanilla cake bursting with juicy blueberries throughout. So simple, delicious and easy!
All summer, I was planning to make a blueberry buttermilk cake, however my family eats through containers of blueberries so quickly, I never had enough to make the cake. Fast forward to a few weeks ago, I ran across this recipe for a Lemon Blueberry Cake. With a few modifications, I thought this recipe could become a perfect Blueberry Buttermilk Bundt Cake. I became obsessed with making this recipe, despite our love for everything pumpkin this time of year. Mid-fall is not really blueberry season.
Then I was at the grocery store, picking up the usual frozen peas and corn for the kids, and it hit me…frozen blueberries! Frozen blueberries (and fruits and vegetables in general) are a much more affordable, convenient and easy to serve option. I tossed a bag in my basket and looked forward to creating a Blueberry Buttermilk Bundt Cake!
From the original recipe, I eliminated everything lemon and added vanilla extract. I used light cream cheese, and that worked fine. Using frozen blueberries was genius. I simply thawed them from frozen and then rinsed them so the excess liquid would not color the entire cake. It worked really well, and the cake was even tastier than I had hoped.
My family said Blueberry Buttermilk Bundt Cake is even better than Pumpkin Bundt Cake, which for them is saying a lot. Fortunately with the frozen berries, what may have otherwise been limited to a summertime treat can definitely be enjoyed all year long!
- ¼ cup unsalted butter, softened
- 4 ounces (1/2 package) cream cheese, softened (I used ⅓ less fat)
- 2 cups granulated sugar
- 3 eggs
- 1 egg white
- 1 tablespoon vanilla extract
- 2 cups frozen blueberries, thawed and rinsed
- 3 cups all-purpose flour, divided
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- Powdered sugar, for serving (optional)
- Preheat oven to 350F. Spray a 12-inch Bundt pan with baking spray and set aside.
- In a large bowl, cream butter, cream cheese and sugar until well-blended and fluffy. Add eggs and egg white, one at a time, beating well after each addition. Beat in vanilla.
- Toss blueberries with 2 tablespoons flour.
- In a separate bowl, whisk the remaining flour with baking powder, baking soda and salt.
- Alternate gradually adding flour mixture and buttermilk to the creamed mixture, beating after each addition until just combined. Gently fold in blueberries.
- Pour batter into prepared baking pan. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
More on frozen fruits and vegetables: The University of California, Davis, in partnership with the Frozen Food Foundation, conducted a study that revealed that frozen fruits and vegetables are most often (or generally) nutritionally equal to (and in some cases better than) their fresh counterparts. For the study, each fruit and vegetable was analyzed under the following conditions: frozen (analyzed within 24 hours of harvest and after 10 and 90 days of storage in a freezer) and fresh-stored (analyzed within 24 hours of harvest and after three and 10 day of storage in a refrigerator).
My kids eat frozen vegetables multiple times a day, with almost every meal. It is so nice to always have a bag of corn and peas in the freezer to serve on the side for dinner or some frozen strawberries to whip into a smoothie. Freezing is simply nature’s pause button – Frozen fruits and vegetables are picked and frozen at their peak ripeness, locking in the nutrient value at the point of freezing. Plus we don’t have to worry about spoilage! Frozen fruits and vegetables are an easy way to combat the cost of ‘out of season’ product, such as blueberries in November for a must-make Blueberry Buttermilk Bundt Cake!