Blueberry Nut Buttermilk Bundt Cake

This classic blueberry bundt cake combines tender, slightly dense crumb with bursts of juicy berries and a pleasant nutty crunch. Adapted from a long-loved family recipe, it’s ideal with morning coffee or afternoon tea. The buttermilk keeps the texture moist, while a light scattering of walnuts adds contrast to the sweet berries.

Ingredients

1½ cups sugar
¼ cup vegetable oil
¼ cup applesauce
2 large eggs
½ teaspoon lemon zest
¾ cup buttermilk
2½ cups all-purpose flour
½ teaspoon kosher salt
2 teaspoons baking powder
½ cup finely chopped walnuts
2 cups blueberries (fresh or thawed frozen)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a tube or bundt pan thoroughly so the cake releases easily after baking.
In a large mixing bowl, whisk together the sugar, vegetable oil, applesauce, eggs, lemon zest, and buttermilk until blended. You can use a hand mixer or whisk by hand; mix just until combined.
In a separate bowl, sift or whisk together the flour, kosher salt, and baking powder.
Fold the dry ingredients into the wet mixture, mixing gently until just incorporated. Avoid overmixing to keep the crumb tender.
Toss the blueberries and chopped walnuts with a tablespoon of flour from the measured amount to help prevent the berries from sinking. Fold the berries and nuts into the batter evenly.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove large air pockets.
Bake at 350°F for 50–60 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs attached. Oven times vary, so start checking around 45 minutes.
Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely. Cool thoroughly before glazing or slicing to keep slices neat.

Tips and Variations

Fresh vs. frozen blueberries: Fresh berries give the best texture, but frozen blueberries work well if thawed and drained. Toss frozen berries with a little flour to minimize color bleed into the batter.
Nuts: Swap walnuts for pecans or leave them out for a nut-free version. Toasting nuts lightly enhances their flavor.
Flavor additions: A splash of vanilla extract or a pinch of cinnamon can add depth. Use lemon zest for brightness as listed in the recipe.
Glaze options: A simple lemon or vanilla glaze complements the cake. If you prefer a naked cake, a light dusting of powdered sugar works nicely.
Pan care: For intricate bundt pans, use a nonstick spray and flour combination or brush melted butter into crevices before flouring to ensure the cake releases cleanly.

Serving and Storage

Serve slices at room temperature or slightly warmed. This cake pairs beautifully with coffee, tea, or a dollop of whipped cream. Store leftover cake covered at room temperature for 2–3 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze slices for up to 2 months; thaw in the refrigerator or at room temperature.

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