Blueberry Pumpkin Bundt Cake
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.
hoping i can leave a comment today… yum-o!
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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!
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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!
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thesweet Reply:
August 16th, 2010 at 8:01 pm
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.
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