Blueberry Cinnamon Bundt Cake
Author: 
Recipe type: Cake, Dessert
Serves: 6
 
Ingredients
  • 1 cup frozen blueberries, unsweetened
  • 1 teaspoon cinnamon
  • 1 teaspoon flour
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 11/2 teaspoon vanilla
  • 11/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • Icing sugar for dusting
Instructions
  1. Preheat the oven to 350F and generously flour and grease a 6 cup bundt pan or a mini bundt pan.
  2. In a small bowl toss blueberries, cinnamon and 1 teaspoon flour. Set aside.
  3. In a medium bowl, whisk together flour, baking powder and salt.
  4. In a large bowl using an electric beater, cream the butter and sugar until light and fluffy.
  5. Add in the eggs one at a time beating well after each addition.
  6. Stir in vanilla along with the last egg.
  7. Fold in the flour mixture into butter mixture alternately with milk, making three additions of each.
  8. Fold in blueberry mixture, leaving some cinnamon streaks.
  9. Spoon into greased 6-cup (1.5 L) Bundt pan or six 1-cup (250 mL) Bundt pans, spreading batter higher at edges.
  10. Bake in a preheated oven for 40 to 45 minutes or 25 to 35 minutes for individual cakes or until top of cake springs back when pressed.
  11. Let cool on rack for 15 minutes; invert and unmould.
  12. Sprinkle with icing sugar and serve warm.
Recipe by Baker Street at http://bakerstreet.tv/2012/11/blueberry-cinnamon-bundt-cake/