I found this recipe extremely easy to prepare. The prep time only took 15 minutes and clean up was a breeze.
Once I had all of the ingredients mixed together and poured in to the bunt pan, I was ready to throw it in the oven. That’s when I ran in to my only road block. I was so engulfed in prepping the cake that I forgot to pre-heat the oven. D’OH!
I am very pleased with the results of this 1st attempt. I found that I had to go a little longer than the suggested 75 minutes for the cake to completely cook through.
If I were to make any changes to this recipe I would add some lemon zest and follow one of the suggestions made in the comments on the original FB post of this recipe. The comment says “I butter my pan and “flour” it with 1/4 cup sugar instead of the flour. No, it does not stick and it makes the most awesome crust on the outside of the cake!” How amazing does that sound? I only wish I would have come across that comment before I had put this cake in the oven.
The end product is not pretty to the eye without any icing but the flavor is great. It’s moist and packed full of blueberries. It would be amazing served with a huge dollop of vanilla ice cream to go with it. I would recommend this to anyone who is looking to make an easy and delicious dessert.
Thanks for Scrumptious & Skinny for sharing this recipe.
1/2 cup butter
3 eggs
3-1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 cups sugar
4 cups fresh blueberries
1 cup milk
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside. In a large bowl sift together the flour, baking powder, and salt; set aside. In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined. Beat in eggs. Stir blueberries into flour mixture. By hand, stir blueberry mixture into butter mixture. Stir in milk just until combined. Spread batter in prepared pan. Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean. Cool on wire rack for 15 minutes. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan; cool completely on wire rack.