| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 10 servings |
Ingredients
- For the cake:
- 2 sticks unsalted butter, at room temperature, plus more for the pan
- 3 cups plus 2 tablespoons all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoons fine salt
- 1 3/4 cups granulated sugar
- 1/4 cup vegetable oil
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 2 cups blueberries (about 1 pint)
- For the toppings:
- 2 to 3 cups large strawberries, halved or quartered (about 1 pint)
- 1 to 2 tablespoons granulated sugar
- 2 1/2 cups confectioners’ sugar
- 1 tablespoon unsalted butter, at room temperature
- 4 to 5 tablespoons milk
Instructions
- Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
- Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
- Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
- Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners’ sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 693 |
| Total Fat | 28 g |
| Saturated Fat | 13 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 2 g |
| Sugar | 72 g |
| Protein | 8 g |
| Cholesterol | 127 mg |
| Sodium | 445 mg |
Reviews
This cake is truly delicious and not overly sweet. Do take the time to cream the butter and you will be rewarded with a beautiful cake! In my opinion, the glaze wasn’t needed but that’s just my preference. You will not regret making this cake!
Best cake ever!
This is a great cake – I received so many compliments. Per recommendation of other posts, I used 3 cups of blueberries and add 2T of lemon juice and zest of one lemon to the batter. Also added 1 1/2 T+ of lemon juice to the glaze. I also reduce the powdered sugar to 1 1/2 cups. I think the trick is to be sure and beat the sugar, butter and oil until it is really, really fluffy. Thank you!
Made for first time and it came out perfectly. It was moist. Will make again with added lemon. Made 2nd time. Used 2 cups sugar 1 Tbls lemon juice. Frosting I used half & half and lemon juice till smooth. 2.5 cups is to much powdered sugar. Only need 1.5 cups. Again moist and excellent.
While I baked cake for 70 minutes and a toothpick came out clean, after cooling for 30 minutes as recommended, the cake in the center was raw. So very disappointed
Made a blueberry lemon glaze in lieu of the strawberry glaze. What a waste
Made a blueberry lemon glaze in lieu of the strawberry glaze. What a waste
Everyone loves this!
This is the easiest recipe to follow. I made at 6 times and I am very amateur at baking! My family loves it.
Love it!!!
Easy to follow recipe and it came out delicious!
Tasted great and everyone loved it! Only feedback was the cake could have been more moist.