The blueberry bundt cake is a soft and delicious dessert, perfect for breakfast or a family snack.
This bundt cake is made with: flour, eggs, seed oil, water, brown sugar, and baking powder. It is flavored with vanilla extract, and the blueberries are added at the end when the mixture has already been poured into the mold.
The blueberry bundt cake is delicious, melts in your mouth, and will win everyone over!
For more blueberry recipes, I recommend the collection Blueberry Recipes
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
Ingredients
- 3 small eggs (about 100 grams)
- 5 oz Raw brown sugar
- 1/2 cup Water
- 1/2 cup Sunflower seed oil
- 1 teaspoon Vanilla extract
- 2 cups Flour
- 1 tablespoon Baking powder (organic)
- 1 cup Blueberries
- to taste Powdered sugar (optional)
Tools
- Bundt cake mold
Preparation
To make the blueberry bundt cake, crack the eggs and pour them into a large bowl. Add the brown sugar and start beating with electric whisks until you get a frothy mixture.
Then add the water, continuing to mix with the whisks, and once incorporated, add the seed oil and vanilla extract.
Sift the flour with the baking powder, and pour a few spoonfuls of flour into the liquid mixture at a time; mix with a spatula in a motion from bottom to top, so as not to deflate the mixture.
In a small bowl, mix the blueberries with powdered sugar: I do this step to prevent the blueberries from sinking during baking.
Pour the mixture into a greased and floured mold, then sprinkle the blueberries on the surface. Bake in a preheated oven at 350°F for 45 minutes, do the toothpick test. Let cool and serve with a sprinkle of powdered sugar (if desired). Enjoy!
For those using the Versilia oven. Cover the Versilia oven with the lid and place it on low heat, positioning it above the flame spreader. Cook on high flame for 5 minutes, then lower the flame to the minimum and cook for 45 minutes, do the toothpick test.
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