Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Additional Time:
10 mins
Total Time:
1 hr 40 mins
Servings:
14
Yield:
1 10-inch bundt cake
Ingredients
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt) with 2 tablespoons softened butter. Sprinkle 1/4 cup sugar into the pan and tilt gently to coat.
Mix 2 3/4 cups flour, baking powder, and salt together in a bowl. Toss blueberries and remaining 1/4 cup flour together in another bowl until coated.
Cream remaining 2 cups sugar and 1 cup butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla. Gradually beat in flour mixture, then fold in floured blueberries. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 70 to 80 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts (per serving)
| 386 | Calories |
| 17g | Fat |
| 56g | Carbs |
| 5g | Protein |
