Ingredients
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2 tablespoons unsalted butter, softened
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2 ¼ cups white sugar, divided
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3 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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2 cups fresh blueberries
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1 cup unsalted butter, softened
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4 large eggs
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1 teaspoon vanilla extract
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt) with 2 tablespoons softened butter. Sprinkle 1/4 cup sugar into the pan and tilt gently to coat.
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Mix 2 3/4 cups flour, baking powder, and salt together in a bowl. Toss blueberries and remaining 1/4 cup flour together in another bowl until coated.
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Cream remaining 2 cups sugar and 1 cup butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla. Gradually beat in flour mixture, then fold in floured blueberries. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 70 to 80 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts (per serving)
386 | Calories |
17g | Fat |
56g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 14 | |
Calories 386 | |
% Daily Value * | |
Total Fat 17g | 21% |
Saturated Fat 10g | 50% |
Cholesterol 92mg | 31% |
Sodium 221mg | 10% |
Total Carbohydrate 56g | 20% |
Dietary Fiber 1g | 4% |
Protein 5g | 10% |
Vitamin C 2mg | 2% |
Calcium 32mg | 2% |
Iron 2mg | 9% |
Potassium 69mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.