Blueberry Buttermilk Bundt Cake
3 c. all-purpose flour
1 tbsp baking powder
1 tsp salt
1-2/3 c. sugar
3/4 c. (1-1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tbsp grated orange peel
2 tsp vanilla extract
3/4 c. buttermilk
2 c. frozen blueberries
Powdered sugar
Preheat oven to dg350. Butter and flour 10-inch 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, one at a time. Beat in orange peel and vanilla.
Beat in dry ingredients in three additions, alternately with
buttermilk in two additions. Fold in blueberries. Pour batter into
prepared pan. Bake until tests clean about one hour. Cool cake in pan
on rack ten minutes. Turn cake out onto rack and cool completely.
Transfer cake to plate, sift powdered sugar over and serve.
Yield 12 servings.
Enjoy!
Sherri
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