An easy and delicious cake! This cake is soft, moist, has the perfect texture and packed with blueberries. Every bite is packed with bursts of blueberries.

Bundt cakes are one of my favorite cakes to bake. They are easy and so fun! They are soft and moist and great for breakfast or with coffee and tea.

INGREDIENTS YOU’LL NEED

• Unsalted butter– be sure that your butter is at room temperature. You can use salted butter, just skip the pinch of salt from the ingredient list below.
• Coconut sugar– this type of sugar is new to my baking, but I have been enjoying using this sugar in place of granulated sugar. Coconut sugar is much more coarse than granulated sugar.
• Eggs– 4 eggs, just make sure they are at room temperature.
• Milk– whole milk, but you can use 2%.
• Pure vanilla extract– we almost always need this in all of our baking!
• Coconut flour– to keep the recipe a little healthy!
• White whole wheat flour– this flour works great with this recipe.
• Baking soda and baking powder– these two gives our cake the perfect rise and structure.
• Blueberries– because it’s blueberry cake!

HOW TO MAKE THE BLUEBERRY BUNDT CAKE

I used 10-cup bundt cake pan. Use a baking spray, grease the pan. Using a brush grease the pan, this will help the cake from sticking and breaking.

Preheated the oven for 325 degrees F.

In a medium size bowl, sift coconut and white whole wheat flour along with baking soda and baking powder and set aside.

Using a stand mixer with paddle attachment, beat the butter until light and fluffy on high setting. Add the coconut sugar and continue mixing until butter and sugar are well combined. Since coconut sugar is coarse, the mixture won’t be as creamy as it would if you were using granulated sugar, so don’t worry!

Start adding one egg at a time and continue mixture on low setting. Once eggs are combined, add the vanilla extract and 1/2 of the milk and continue mixing until everything is mixed and well combined.

Add half of the flour mixture and continue mixing, but do not over-mix. Add the remaining of the milk and mix, add remaining of the flour mixture and mix.

In a small bowl, crush the blueberries with a fork or back of a cup and set aside.

Add half of the batter in the pan followed by crushed blueberries and cover with remaining of the cake batter.

Bake the cake for 45-50 minutes or until slightly golden and toothpick comes out clean! This cake will be a little dark, because of the coconut sugar and white whole wheat flour.