Blueberry Pumpkin Bundt Cake

July 23, 2010

With fresh blueberries in season, this is a great way to incorporate an already delicious fruit into a tasty treat. With two cups of berries and a cup of pumpkin, this cake is packed with super-food nutrients.

3 cups flour
4 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp baking soda
1/4 tsp salt
1 stick butter, softened
1 cup sugar
1/2 cup brown sugar
1 tsp vanilla
3 eggs
1 cup pumpkin puree
1/3 cup plain yogurt
1/2 cup milk
2 cups blueberries

Preheat oven to 325º  Combine flour through salt and set aside.  In a large bowl, beat butter with sugars.  Add vanilla, then eggs.  Add pumpkin and yogurt.  Alternately add flours and milk, beginning and ending with flours.  Fold in blueberries.  Pour into a bundt pan and bake 50 minutes.  Let cake cool before releasing from pan.

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4 Responses to Blueberry Pumpkin Bundt Cake

  1. pattypunker on July 23, 2010 at 8:58 am

    hoping i can leave a comment today… yum-o!

    [Reply]

  2. Nichole on July 30, 2010 at 2:39 pm

    Oh my!
    I simply have to make this cake.
    Blueberries are my daughter’s favorite food and I actually have all of these ingredients on hand.

    I bet this would be delicious with my morning coffee!

    [Reply]

  3. madison on August 14, 2010 at 7:17 am

    Hi this sounds and looks so delicious… do you think it would work with whole wheat flour? I know changing anything in a baking recipe can result in disaster lol!

    [Reply]

    Reply:

    I often use part whole wheat and part white flour in cakes and treats, something like 1/3 whole wheat and 2/3 white flour.

    [Reply]

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