Blueberry Buttermilk Bundt Cake

Bon Appétit, April 2004

1 1⁄2 hours — 12 Servings

Ingredients

3	cup	all-purpose flour
1	tablespoon	baking powder
1	teaspoon	salt
1 2⁄3	cup	sugar
3⁄4	cup	unsalted butter (room temperature)
3	large	eggs
1	tablespoon	grated orange peel
2	teaspoon	vanilla extract
3⁄4	cup	buttermilk
2	cup	frozen blueberries
		powdered sugar

Instructions

Heat oven to 350°F. Butter and flour 10-inch diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1-2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, one at a time. Beat in orange peel and vanilla. beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.

Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.