Blueberry Bunt Cake | Recipeish | Gustus Vitae

by Frankie Scanlon

We love bunt cakes: all sorts of fancy with no more fuss than a regular cake. Blueberry bunt cake is a summer favorite of ours, but you can also sub in frozen blueberries without sacrificing flavor to make this a year round treat. This recipe results in a consistency similar to a blueberry muffin - the best, fanciest blueberry muffin you've ever had.

  • Yield: 1 Cake.
  • Time: About 90 minutes, including 1 hour unattended.
  • Storage Notes: Will keep for a couple days, covered.
  • Difficulty: Easy.

Ingredients

Directions
  • In a medium bowl, whisk together flour, baking soda, baking powder, and California Sea Salt. Reserve.
  • Preheat oven to 350F.
  • In a stand mixer, cream Blueberry Pie Cane Sugar, Blackberry Peach Pie Cane Sugar, 1 Cup granulated sugar, and butter.
  • Add eggs one at a time, mixing until fully incorporated.
  • Add half of the flour mixture, along with sour cream and milk. When completely combined, add remaining flour, again mixing until you achieve a smooth, uniform paste-like consistency.
  • Fold in 2 Cups of blueberries, gently mixing to evenly distribute.
  • Prep your bunt pan: rub insides with butter or lightly spray with generic oil, dust with granulated sugar, and tap to remove excess.
  • Pour in batter, stopping around at 1/3" below the lip of the pan.
  • Pop in the oven for 60 minutes: it's done when a toothpick comes out clean.
  • At around the 45 minute mark, start the glaze.
  • In a medium sauce pan, bring 2 Cups blueberries and the juice of 1 lemon to a boil, then reduce to a simmer. Add remaining 2 Cups granulated sugar, and stir to combine. Cook on medium low, stirring occasionally, for 20 minutes to reduce to a thick syrup.
  • Remove cake from oven, and allow to cool for 15 minutes, then flip to remove from pan.
  • Spoon over syrup, and allow at least 20 minutes for it to fully set.
  • Serve with vanilla ice cream, and devour.
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