Blueberry Buttermilk Pound Cake

Always one to use up my leftover ingredients, I knew I had to do something with the mass of buttermilk and blueberries sitting in my fridge. Pancakes were too obvious, muffins too basic, but a buttermilk bundt cake? Right up my alley this week! This cake was literally one of the most moist and wonderful things I’ve ever tried, seriously divine! If you don’t have a bundt pan, I would definitely say this could be done in loaf or muffin form, too. Adjust baking times accordingly!

You will need:
2 sticks unsalted butter, room temperature
3 cups all-purpose flour
2 1/2 tsp baking powder
1 1/4 tsp salt
1 3/4 cups granulated sugar
1/4 cup vegetable oil
4 large eggs
1 tsp vanilla extract
3/4 cup buttermilk
2 cups blueberries (about 1 pint)

And for the glaze:
1/4 cup butter
2 cups powdered sugar
2 tbsp milk
1/4 tsp vanilla or almond extract


Preheat the oven to 350. Generously butter a nonstick 12-cup bundt pan. Combine flour, the baking powder and salt in a medium bowl. In a separate bowl, beat 2 sticks butter, the granulated sugar and vegetable until fluffy, at least a few minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the buttermilk. Mix until just combined. Add the remaining flour mixture and combine completely. Fold your washed and dried blueberries into the batter gently to avoid breaking.

Scoop your batter into your (very well prepared!!) bundt pan and place in the oven. Bake for about 1 hour, until golden brown in top and a toothpick inserted comes out clean. Allow to cool in the pan for about 30 minutes before releasing the cake on to a wire rack to cool completely — you may need to run a butter knife around the edges for easy removal.

Once your cake has completely cooled, prepare your glaze by melting the butter and whisking in the powdered sugar and vanilla. Drizzle glaze over top as desired.

This makes for a really stunning cake that is just as wonderful and delicious as it looks!



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3 thoughts on “Blueberry Buttermilk Pound Cake

  1. Maggie M. says:

    Love the glaze drizzle!

  2. We made this on Sunday- added some lemon juice and zest to the glaze- and it was delicious! Even took some to the neighbors and they loved it too. Sent it to Ruth Reichel on Twitter since she was looking for things to make with all her blueberries. Very good, well done!

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