Blueberry-Ginger Bundt Cake

Blueberry-Ginger Bundt Cake

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From the EatingWell Kitchen

In this healthy Bundt cake, you get double the berry goodness with a center layer of blueberries and ginger plus whole blueberries tossed into the batter. Serve with coffee at brunch, bring to a potluck or top with vanilla frozen yogurt for a healthy dessert.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • Filling
  • 2 cups blueberries, fresh or frozen
  • ½ cup packed dark brown sugar
  • 2 tablespoons water
  • 1½ teaspoons grated fresh ginger
  • Cake
  • 1½ cups white whole-wheat flour
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups granulated sugar
  • 4 tablespoons unsalted butter ( ½ stick), softened
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1¼ cups buttermilk
  • 1 cup blueberries, fresh or frozen
  • ¼ cup finely chopped crystallized ginger

Preparation

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  1. To prepare filling: Combine 2 cups blueberries, brown sugar, water and fresh ginger in a small nonreactive saucepan (see Tip). Cook over medium-high heat, stirring, until the sugar is melted. Continue to cook, stirring occasionally, until thickened, 12 to 15 minutes. (You should have about 1 cup). Set aside.
  2. To prepare cake: Preheat oven to 350°F. Coat a 10- to 12-cup Bundt pan with cooking spray.
  3. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
  4. Beat granulated sugar, butter, oil and vanilla in a large mixing bowl with an electric mixer on medium-high speed until well combined. Add eggs, one at a time, beating after each addition until just incorporated. Scrape down the sides. Add the dry ingredients alternately with buttermilk, starting and ending with the dry ingredients and beating on low speed just until incorporated after each addition, scraping down the sides as necessary. Fold in blueberries and crystallized ginger.
  5. Evenly spread about half the batter in the prepared pan. Spoon the reserved filling on top of the batter, leaving a little border on both sides so it doesn't spread to the edges. Top with the remaining batter and smooth the top.
  6. Bake the cake until light brown and a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 30 minutes. Run a knife around the edges and center, then turn out onto the rack and let cool for at least 1 hour more. Serve warm or at room temperature.
  • Make Ahead Tip: Wrap cooled cake airtight and store at room temperature for up to 1 day.
  • Equipment: 10- to 12-cup Bundt pan
  • Be sure to use a nonreactive pan—stainless-steel, enamel-coated or glass—when cooking with acidic foods (citrus, berries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 269 calories; 8 g fat(3 g sat); 2 g fiber; 47 g carbohydrates; 5 g protein; 41 mcg folate; 43 mg cholesterol; 27 g sugars; 22 g added sugars; 199 IU vitamin A; 3 mg vitamin C; 58 mg calcium; 2 mg iron; 176 mg sodium; 102 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 1½ other carbohydrate, 1½ fat

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