Blueberry Buttermilk Bundt Cake | Everyday Dorie

It has been a while ago since I made a similar buttermilk cake with mixed berries. Say a few years — in 2015, that’s a long time! I like it for its moist juicy crumb and flavorful fresh berries. However, it didn’t wow me. What I didn’t expect as I make Dorie’s blueberry buttermilk Bundt cake is the way the berry cake takes on another dimension: texture. It begins to daunt on me why we bake cakes in a Bundt pan.

Bundt pans are visually stunning. They are shaped to impress and walk you into the land of fancy cakes. But there are more than meet the eyes. First of all, the bundt pans are round and fluted with a hollow post in the middle. The pan construction is such that the center of the cake gets baked evenly and faster. Most appealing to me about Dorie’s blueberry buttermilk Bundt cake is the higher ratio of crust to crumb. So you always get a bit of the crust in every bite. Like eating freshly baked bread, the texture of the bundt cake first off the oven is unbelievably crispy. Love it!

The cake recipe is uncomplicated. You can read about the creaming method of making a basic buttermilk cake here. The tricky part is to prevent the cake from sticking to the Bundt pan, especially along the ridges. It’s not fun to see the cake breaking apart in front of your eyes. So I take extra care to prep the bundt pan which takes more time than making the cake batter.

Dorie warns us the cake can be a sticker, even if the pan is nonstick. Be thorough as you butter the Bundt pan, dust with flour and tap out the excess. I make half of the recipe (5/8 cup sugar, 1/2 stick of butter, 1 1/2 eggs, 1/4 cup of neutral oil, 1/4 cup buttermilk, 1 cup of flour, 1 cup of blueberries). Then bake the batter in a 8-inch flower shape Bundt pan for about 45 minutes at 350 °F. Let the cake rest for 15 minutes before unmolding. I feel lucky the whole cake comes out without incident.