This fluffy blueberry bundt cake recipe has a spongy texture and is bursting with the taste of fresh blueberries. The blueberries are blended into the cake, giving it a gorgeous purple color. Sliced and served, it pairs beautifully with whipped cream and a cup of coffee or tea.
To make the blueberry bundt cake, you first puree fresh blueberries with sugar, oil, and egg yolks before adding the flour. Then, egg whites are whipped with lemon juice before being folded into the cake batter. Next, the batter is poured into a bundt pan before being baked in the oven to fluffy perfection.
What is Blueberry Bundt Cake?
Blueberry bundt cake is a fluffy bundt cake that is full of the taste of fresh blueberries. While many bundt cake recipes involve folding blueberries into the batter, this version involves pureeing the blueberries into the batter so that the cake becomes a solid purple color.
Pro Tips
- Bring the egg whites to room temperature before whipping them as they will whip more easily that way.
- Make sure the bowl and beaters you use to whip the egg whites are very clean and don’t have any oil residue on them as that will impact how the egg whites whip up.
- Gently fold the egg whites into the cake batter so that you don’t deflate them.
- You will be able to tell that the cake is baked through when you insert a toothpick and it comes out clean.
Frequently Asked Questions
What is the Secret to Moist Bundt Cake?
The secret to ensuring this cake is moist is the inclusion of pureed blueberries and whipped egg whites. You should also make sure that you don’t overbake the cake or else the texture will be dry.
Can I Add a Glaze to the Blueberry Bundt Cake?
Absolutely! In fact, a sweet glaze would add some extra sweetness to the cake while also being a beautiful garnish. To make a glaze, simply mix icing sugar with lemon juice or milk and vanilla until it reaches a glaze-like consistency. Then, you can drizzle it on top and allow it to dry before slicing and serving the cake.
Can I Fold Fresh Blueberries into the Cake?
Yes, you can! If you would like an extra burst of blueberry flavor in your cake, you can fold some whole blueberries into the batter. It is best to toss the blueberries with some flour first which will prevent them from sinking in the cake.
How to Store Blueberry Bundt Cake
Leftover blueberry bundt cake should be tightly covered on a platter or placed in a cake caddy to store at room temperature. It should stay fresh for up to 3 to 4 days.
Ingredients
How to Make Blueberry Bundt Cake
In a bowl, puree the blueberries with the egg yolks, sugar, and oil with an immersion blender. Sift in the flour and stir the mixture until combined.
In a bowl, puree the blueberries with the egg yolks, sugar, and oil with an immersion blender. Sift in the flour and stir the mixture until combined.
In another bowl, beat the egg whites with the lemon juice until soft peaks form. Gradually add in the sugar, while continuing to whip it, until stiff peaks form.
In another bowl, beat the egg whites with the lemon juice until soft peaks form. Gradually add in the sugar, while continuing to whip it, until stiff peaks form.
Gently fold the egg whites into the blueberry mixture until a smooth batter forms. Pour the batter into the bundt pan and bake it in a 320 F (160 C) oven for 15 minutes.
Gently fold the egg whites into the blueberry mixture until a smooth batter forms. Pour the batter into the bundt pan and bake it in a 320 F (160 C) oven for 15 minutes.
Cut five to six slits into the bundt cake, reduce the oven temperature to 290 F (140 C) oven for 60 minutes.
Cut five to six slits into the bundt cake, reduce the oven temperature to 290 F (140 C) oven for 60 minutes.
Allow the cake to cool before slicing and serving.
Allow the cake to cool before slicing and serving.
;Resize,width=767;)
