Blueberry Buttermilk Bundt Cake

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This recipe is taken from Epicurious. We made this to bring to this year's Thanksgiving dinner and we loved how simple it is to make. And the result was yummy.

Ingredients

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 2/3 cups sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3 large eggs
  • 1 tablespoon grated orange peel
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk
  • 2 cups frozen blueberries
  • Powdered sugar

Preparation

Preheat oven to 350°F. 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, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately 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 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.

notes 

I didn't like the cake to be too sweet so I cut down the sugar to 1 1/4 cup. I also cut down the butter to 1 stick of butter and used milk instead of buttermilk. 

Serve the bundt cake with vanilla ice cream. Yum.

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