Blueberry Bundt Cake for High Elevation

Blueberry Bundt Cake for High Elevation

This beautiful (and delicious!) bundt cake is the perfect dessert or breakfast.

Below is the recipe you’ll want if you live ~5k ft above sea level, or higher.


Blueberry Bundt Cake for High Elevation

  • Butter & flour a bundt pan, set aside.

  • Preheat oven to 350F.

To a large mixing bowl, add:

3 1/4 cups flour

3/4 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

Sift together, set aside.

To the bowl of a stand mixer, add:

1 1/2 cups sugar

1 cup butter, softened

Using the paddle attachment, cream together for ~2 minutes, until lightened.

One at a time, mixing after each, add:

4 eggs

Once combined, pour in:

2 Tbsp lemon juice

2 tsp lemon zest

1 tsp lemon extract

1 tsp vanilla

Mix until smooth.

Alternately add, ~half of each, and fold together:

1 1/4 cup buttermilk

Flour mixture

Finally, fold in:

1 1/4 cup blueberries (fresh or frozen)

Pour into prepared bundt pan.

Bake at 365F for 40-50 minutes, until a toothpick comes out clean.

Allow to cool for 10 minutes then turn out on a wire rack, allowing to cool completely.

Drizzle with glaze:

Lemon Glaze

To a small mixing bowl, add:

1 1/2 cups sugar

1 Tbsp lemon juice

Thin out with:

1 Tbsp water

Repeat water until desired thickness is achieved.

Pour over cooled cake. Serve.


Brenda’s tips:

  • Serving size: 16-24

  • High Elevation: this recipe is written for ideal baking at 5k-6.5k ft above sea level

  • No bundt pan? Substitute 2-3 loaf pans OR a 13”x9” baking pan

Blueberry Bundt Cake

Blueberry Bundt Cake

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