It is Blueberry season and the other day I was so lucky to be able to pick some blueberries at Ding Hao Ranch in South Kingstown, Rhode Island and it was magical. We arrived pretty late in the day for picking, almost around 5 pm, but it worked out. We ended up being the only ones there. So a perfect social distancing activity.
So with a bounty of Blueberries the first thing I wanted to make was cake.
Blueberry Bundt Cake
1 1/2 cups all purpose flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
4 ounces buttermilk
1 stick butter – softened
1 cup Blueberries – fresh or frozen
This cake was thought of specifically with a 6 cup Bundt pan in mind. Most traditional Bundt cake pans are 10 – 12 cups and that is just too much cake for me.
To start with : cream the butter and sugar together in a mixing bowl until everything is well mixed and fluffed up
Add the 2 eggs to the sugar/butter and mix in.
Use a sifter and sift the dry ingredients into the eggs/ butter & sugar. Mix together
Add the blueberries and gently mix in. Try not to break them up unless you are going for a blue look.
Spray your Bundt pan with non stick baking spray and add in the cake batter. Spread evenly into the pan.
Bake in a pre-heated 325 degree oven for 45 – 55 minutes or until a cake tester comes out clean when inserted.
Once is all said and done for me and I’ve had my piece or two, or three of cake. I like to slice the rest of the cake and wrap each piece in plastic wrap. This will keep each slice as fresh as possible until you eat it up.