A light cake with blueberries or huckleberries all the way throughout.
- 2 cups plus 1 TBS all purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 pint blueberries or huckleberries (340 grams/2 cups)
- 1 1/4 cups granulated sugar
- zest of one lemon
- 1 stick of butter at room temperature, cut into chunks
- 1/4 tsp salt
- 3 large eggs at room temperature
- 1 1/2 tsp vanilla
- 1/2 cup canola oil
- 1/2 cup buttermilk or 1/4 cup sour cream mixed with 1/4 cup milk
- 2 TBS confectioner’s sugar
- 1 tsp lemon juice powder
- Preheat the oven to 350°
- Butter and flour your bundt pan – even if it is nonstick. This cake can stick
- Whisk together the 2 cups of flour, the baking powder and baking soda
- Mix the remaining TBS of flour with the berries and set aside
- Add the sugar and zest to the bowl of stand mixer.
- Using your fingers rub the sugar and zest together until the oils are released and the fragrance is released.
- Add the butter and salt then mix with paddle on medium until light and fluffy, about three minutes.
- Turn to low and add the eggs, one at a time until well combined
- Add the vanilla and oil.
- Mix in the buttermilk on low until combined. Remove the bowl from the stand.
- Fold in the flour mixture until combined then mix in the blueberries/huckleberries.
- Add the batter to the prepared pan. Drop the pan on your counter a couple of times to allow the batter to settle.
- Bake in the preheated oven for 55 – 60 minutes until a tester comes out clean.
- Cool on a wire rack for 15 minutes and unmold
- Let cool completely
- Mix the powdered sugar and powdered lemon juice together. Dust over the cake before serving.
The cake’s flavor develops over time and is better the next day
Keywords: bundt, bundt cake, blueberries, huckleberries