Blueberry Bundt Cake
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.
Ingredients
- 1 stick unsalted butter (1/2 cup)
- 1/2 cup coconut sugar
- 4 large eggs
- 1 cup milk
- 1 tsp pure vanilla extract
- 1/2 cup coconut flour
- 1 1/4 cup white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking powder
Instructions
- Preheated the oven for 325 degrees F. I used 10-cup bundt cake pan. Use a baking spray, grease the pan. Use a brush to make sure all of the pan is greased properly, this will help the cake from sticking and breaking.
- 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.
- Start adding one egg at a time and continue mixture on low setting.
- Once all of the eggs have been added and mixed, add 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 already be a little dark, because of the coconut sugar and white whole wheat flour, so don't be surprised its more golden than your usual bundt cakes.