The semi-whole wheat bundt cake with blueberries is simple and quick to prepare. It’s butter-free, and perfect for those who are lactose intolerant if, like me, you use lactose-free milk. We can make it with the Bimby, but also without.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the semi-whole wheat bundt cake with blueberries
- 1 1/4 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 3/4 cup lactose-free milk (or regular)
- 7/16 cup sugar
- 1/3 cup sunflower seed oil
- 1 egg (60 grams)
- 1 packet vanillin
- 1 packet baking powder
- 1 1/3 cups blueberries
Tools
- 1 Cake pan 8-inch diameter
- 1 Food processor Bimby tm31 – tm5 – tm6 – tm7
- Parchment paper
- 1 Bowl if not using Bimby
- 1 Whisk if not using Bimby
Preparation of the bundt cake
First, take the blueberries and wash them well with cold water. Let them dry and set aside.
WITH THE BIMBY: Place the flours, vanillin, sugar, and baking powder in the bowl. Set to speed 3 for 5 seconds. Then add the egg, milk, and oil, mix at speed 4 for 20 seconds. Add the blueberries and stir with the spatula.
WITHOUT BIMBY – WITH STAND MIXER OR BY HAND: Place the flours, sugar, vanillin, and baking powder in a bowl. Mix with a whisk and then add the milk, oil, and egg. Combine well and add the blueberries. Stir.
BAKING: Preheat the oven to 340°F. Pour the mixture into a bundt cake pan (8-inch diameter) and then bake in the preheated oven at 340°F static for 35 minutes.
When the bundt cake is cooked, remove it from the oven and let it cool well on a rack. Remove from the mold, place on a plate, and sprinkle with powdered sugar.
Notes
The bundt cake can be stored under a glass dome for up to three days
You can add lemon zest.
You can follow me on FACEBOOK by clicking HERE and leaving a LIKE on the page
