Blueberry Buttermilk Breakfast Cake

Filed under: Baked Goods, Cakes - Bundt Cakes.

Description:
A yummy moist breakfast bundt cake.

Ingredients:
3 cups flour
1 Tbsp. baking powder
1 tsp. salt
1 2/3 cups sugar
3/4 (1 1/2 sticks) butter, room temperature
3 large eggs
1 Tbsp. grated orange peel
2 tsps. vanilla extract
3/4 cup buttermilk
2 cups frozen blueberries
powdered sugar

Directions:
Preheat oven to 350 degrees.
Butter and flour 10 inch diameter bundt pan.
Whisk flour, baking powder and salt in medium bowl.
Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy.
Beat in eggs, one at a time.
Beat in orange peel and vanilla.
Beat in dry ingredients in 3 additions alternatively with buttermilk in 2 additions.
Fold in blueberries.
Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.
Cool cake in pan on rack for 10 minutes. Turn cake out on to rack and cook completely. Transfer cake to plate; sift powdered sugar over it and serve.

Recipe Summary:
Yield: 10-12
Prep Time: 15 minutes
Cook Time: 1 hour
Rating: 4 of 5 stars

Other recipes by The Firelight Inn on Oregon Creek Bed and Breakfast:
Caramel Nut Logs


Comments:
Posted by Lynette on 03/18/10 08:04pm
508 out of 964 have found this review helpful.
"Keep this one!"
I made this using only a punnet of blueberries(125gm) and still it came out moist and delicious. Fresh blueberries in Melbourne, Australia are expensive and the frozen ones always thaw out too wet for a cake. I was concerned that there wouldn't be enough fruit in the mixture but it was enough. I made it in my baba tin which is 8 & 1/4 " so I had enough mixture for 5 cupcakes aswell. All in all a thumbs up from my family who once tried it kept coming back for more. I personally love cakes made with buttermilk and this one doesn't dissapoint. It is in my recipe book already.
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