Bundt cakes have been around since I was a kid and they are still quite popular. I love the simplicity of making a bundt cake because you virtually mix everything together and dump it in a bundt pan and like magic – Bundt Cake. There is no need for frosting, although sometimes a nice glaze over the top is delicious. I prefer a little dusting of powdered sugar in this recipe, which heightens the sweetness just a tad.
I use turbinado sugar in the cake to create an intense brown sugar flavor. Turbinado sugar is less processed cane sugar and has a deeper flavor than regular brown sugar. Turbinado crystals are a little larger than granulated sugar, which makes the crust of the cake slightly crunchy when baked. You can buy turbinado sugar in most grocery stores including Trader Joe’s.
2 cup turbinado sugar, divided
1 teaspoon cinnamon
2 1/2 cups all purpose flour
1/2 cup whole wheat pastry flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks butter, room temperature
1/2 cup sunflower oil, or any vegetable oil
2 teaspoons vanilla extract
3 extra large eggs
1 1/2 cups buttermilk
1 1/2 cups fresh blueberries
1/2 cup powdered sugar, optional
1. Preheat the oven to 350 degrees. Spray the bundt pan with cooking spray or brush with butter. Set aside until later. In a small bowl, combine 1/2 cup turbinado sugar and cinnamon. Sprinkle the mixture in the bottom of the pan and a little up the sides.
2. In a large bowl, combine the flours, baking powder, baking soda and salt. Whisk to remove any lumps. Sprinkle 2 tablespoons of the flour mixture over the fresh blueberries and toss with your fingers, set aside. This step prevents the blueberries from sinking to the bottom of your cake.
3. In a stand mixer, combine the butter, 1 1/2 cups of turbinado sugar and oil. Cream together on high speed for 3 minutes. Then, add the vanilla extract and mix again for 1 minute.
4. Add the eggs 1 at a time until incorporated into the batter. Measure out the buttermilk.
5. Add 1/3 of the flour mixture to the batter, followed by 1/3 of the buttermilk. Mix on low until incorporated and continue with 2 more additions until completely added. Do not over mix at this step, you don’t want a tough cake.
6. Add in the blueberries and stir by hand. You don’t want them to get squished!
7. Spoon the batter into the prepared pan and smooth out on top.
8. Place the cake in the oven to bake for 45-55 minutes or until a toothpick comes out clean. The cake will be a dark golden brown due to the turbinado sugar.
9. Remove the cake from the oven and let it cool for 1 hour. Using a butter knife, loosen the cake around the perimeter.
10. Invert the cake on to a cake plate or large platter and poof — Brown Sugar Blueberry Bundt Cake!
11. Dust the cake with a little powdered sugar and slice when ready. Makes a great treat for a party or for breakfast too. Enjoy!