MICHELLE OBAMA'S BLUEBERRY BUNDT CAKE
Make and share this Michelle Obama's Blueberry Bundt Cake recipe from Food.com.
Provided by Reebs
Categories Breakfast
Time 1h25m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350 degrees F. Grease or spray with cooking spray a 5-quart Bundt pan.
- 2. Sift the flour, baking powder, salt, and baking soda into a medium bowl.
- 3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar until fluffy and soft.
- 4. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat to combine. With the mixer set on low speed, add the flour mixture and buttermilk alternately to the butter mixture. Scrape down the sides between additions.
- 5. Remove the bowl from the mixer and gently fold in the berries. Scrape the batter into the prepared Bundt pan.
- 6. Bake for 55 minutes, or until a toothpick inserted near the center of the cake comes out clean. Cool the cake in the pan for at least 20 minutes and then turn out onto a rack to cool completely.
Nutrition Facts : Calories 408.3, Fat 17.4, SaturatedFat 10.3, Cholesterol 103.1, Sodium 251.8, Carbohydrate 58.5, Fiber 1.9, Sugar 34.8, Protein 5.8
BLUEBERRY SOUR CREAM BUNDT® CAKE
Couldn't find a recipe for a blueberry Bundt® cake with the ingredients I had on hand, so I came up with this one. Happy to say that it turned out delicious and is a new family favorite. Works well as a breakfast cake or dessert.
Provided by B L
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) well with cooking spray and coat with sugar.
- Cream sugar and butter for cake together in a bowl using an electric mixer until fluffy. Add eggs, milk, sour cream, and vanilla extract; mix until well blended.
- Sift 2 cups flour, baking powder, baking soda, and salt into the batter; stir until well combined. Stir remaining 1/2 cup flour and blueberries together in a separate bowl until berries are coated; fold gently into batter. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 55 minutes. Remove from the oven and let cool for 10 minutes before removing from the pan. Let cool completely before glazing, 20 to 30 minutes more.
- While cake is cooling, combine powdered sugar, butter, milk, vanilla extract, almond extract, and lemon extract in a bowl using an electric mixer until smooth, adding additional milk as needed for desired consistency. Place into a zip-top bag and cut the tip of 1 corner. Drizzle glaze over the top and sides of the cooled cake.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 54.3 g, Cholesterol 69 mg, Fat 9.8 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 291.1 mg, Sugar 37.9 g
BLUEBERRY BUNDT® CAKE
Fresh blueberries and a glaze with a bit of zing to it make this blueberry Bundt® cake perfect for dessert, or an any-time snack with orange-spiced tea or a hearty black coffee. Requires some elbow grease, but well worth it.
Provided by Pete Flanagan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 16
Number Of Ingredients 15
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
- Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
- While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 61.2 g, Cholesterol 72.9 mg, Fat 15.2 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 10.5 g, Sodium 252.2 mg, Sugar 35.3 g
EASY LEMON-BLUEBERRY BUNDT® CAKE
No one would ever guess this lemon-blueberry cake starts out with a boxed mix. Adding blueberries, lemon, and milk to the mix will result in a moist, light, and fluffy cake.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
- Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt® pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
- Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
- Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 39.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 269.8 mg, Sugar 28.7 g
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- Easy Lemon-Blueberry Bundt Cake. View Recipe. Lemon and blueberries were meant for each other. The brightness of the lemon only serves to enhance the otherwise mild blueberry flavor.
- Blueberry Streusel Coffee Cake. View Recipe. A moist coffee cake with a blueberry-streusel center and topping — all you need is a hot cup of coffee and you have a warming breakfast or dessert.
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