I’ve never made a bundt cake before, but I’ve had the pan for years. I love the shape of a bundt cake, and I love that the cake comes out looking the exact same way every time. So when I needed to bring something over to a friend’s dinner party I thought I’d finally try it out. Most bundt cake recipes call for buttermilk or milk, neither of which I had at home, so I searched around for a recipe that used Greek yogurt – a favorite of mine and staple in my fridge. I found a recipe here and spiced it up with some blueberries that I had in the fridge and wanted to use.
Bundt cakes aren’t too difficult and happily you don’t have to worry about the cake falling or being lopsided – just mix up the batter, pop it into the oven and voilá, a lovely cake that looks much fancier than it usually is!
Blueberry Vanilla Pound Cake
- 1 cup butter
- 1 1/2 cups brown sugar
- 2 large eggs plus 2 egg whites
- 1 tbsp. vanilla extract
- 3 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 pinch salt
- 2 cups Greek yogurt
- 1 cup blueberries
- Preheat the oven to 350°F. Grease the bundt cake pan and set aside.
- In a mixing bowl, cream the butter until it’s light and fluffy, slowly adding the sugar.
- Add the eggs and egg whites and mix until creamy and smooth.
- Stir in the vanilla extract
- Sift the flour, baking powder, baking soda, and salt together in a bowl.
- With the mixer running on low speed, begin adding the flour mixture and the yogurt to the batter alternately. Do not over mix. Add the blueberries and stir into the mixture.
- Spoon the batter into the cake pan and smooth the top with a spatula. Bake in a preheated 350° oven for about 45 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before inverting on to a plate and allowing to cool completely.
- Slice and enjoy!
BY Jackie
LOCATION San Francisco, California
