Blueberry Cake with Vanilla Bean Glaze
This fresh blueberry bundt cake with a sweet vanilla bean glaze might be the highlight of your summer desserts!
This blueberry cake came together beautifully, and despite being super moist and full of berries (they could have made for a gooey mess), it came out of the pan beautifully as well. Before the cake was completely cool, though, I slathered it with a vanilla bean glaze that really complimented the tartness of the blueberries.
My biggest piece of advice when baking a bundt is to go liberal on the non-stick spray. I like to use the baking spray that contains flour for greasing my cake pans and really coat every crevice. Add to that an adequate cooling time in the pan and you will have a much better chance of your bundt cake coming out in one piece.
Blueberry Cake with Vanilla Bean Glaze
Yield: 16 – 20 servings
Ingredients:
- For the cake:
- For the blueberries:
- 530g (4 cups) blueberries
- 16g (2 tablespoons) all-purpose flour
- For the batter:
- 395g (~3 cups) all-purpose flour
- 5g (1 teaspoon) baking soda
- 5g (1 teaspoon) salt
- 227g (1 cup) unsalted butter, softened at room temperature
- 80 milliliters (1/3 cup) vegetable oil
- 235g (~1 cup, tightly packed) light brown sugar
- 105g (~1/2 cup) granulated sugar
- 150g (~3 large) whole eggs at room temperature
- 15 milliliters (1 tablespoon) pure vanilla extract
- Vanilla Bean Glaze:
- 160g (1 cup) powdered sugar
- 30-45 milliliters (2-3 tablespoons) milk (see directions)
- 5 milliliters (1 teaspoon) pure vanilla extract
- 1 whole vanilla bean
Instructions:
1. Preheat oven to 350 degrees
2. Liberally grease and flour a 12 or 14 cup bundt pan; set aside
3. In a medium bowl, lightly toss the blueberries with flour, set aside
4. In another medium sized bowl, whisk together the flour, baking soda and salt; set aside
5. In the large mixing bowl of an electric mixer, beat together the butter, oil and sugars on medium speed for 3 minutes; mix in eggs and vanilla on low-medium speed until combined
6. Scrape sides of the bowl with a spatula and carefully add the dry ingredients while mixer is on low speed just until combined
7. Remove bowl from mixer and gently fold in the blueberries; do not overmix
8. Pour batter into prepared bundt pan and bake for 44-48 minutes, or until cake is lightly browned and a knife inserted into the cake comes out clean
9. Allow to cool for 15 minutes before inverting onto a cooling rack and lifting pan off of cake; set aside to cool while preparing glaze
10. Whisk together powdered sugar, 2 tablespoons milk and vanilla extract until well combined and smooth; add up to one tablespoon if mixture is too thick (should be able to drizzle from whisk)
11. Whisk in the inside of vanilla bean
12. Drizzle glaze over cake and serve
Notes:
Adapted from this Apple Bundt Cake
Cake best enjoyed same day it is made but leftovers can be stored in an airtight container or well covered for up to three days at room temperature
