Inspired and adapted from King Arthur Flour Classic Vanilla Bundt Cake recipe, this tender and moist cake is a must for any dessert spread. Not only does the addition of Bow Hill Blueberry powder, dried berries and juice add a punch of color, they also add a punch of antioxidants! Can cake have healthy benefits? Why not.

CAKE

1 ½ cups (3 sticks) unsalted butter, at room temperature

1 ½ cups granulated sugar

6 large eggs, at room temperature

2 ¼ teaspoons baking powder

1 ½ teaspoons salt

2 ¾ cups King Arthur Unbleached All-Purpose Flour

¼ cup Organic Heirloom Blueberry Powder

1 ½ cups Organic Dried Heirloom Blueberries 

¼ teaspoon almond extract

¾ cup milk

½ cup Amaretto or Grand Marnier (optional)

BLUEBERRY GLAZE

1 ½ cups powdered sugar

1 tablespoon + 2 teaspoons Organic Heirloom Blueberry Juice

DIRECTIONS

Preheat oven to 350° F.

Macerate the dried fruit in the Amaretto or Grand Marnier (optional). Best if done the night before or for several hours.

Place the butter and sugar in a large mixing bowl. Beat together at medium speed until the mixture lightens in color and looks fluffy. Scrape the sides and bottom of the bowl.

Measure the flour by gently spooning it into a measuring cup, sweeping off any excess with a straight edge. Add the baking powder, salt, and dried blueberry powder.

With the mixer running at medium speed, add the first three eggs to the butter/sugar mixture one at a time. Wait until each egg is absorbed into the mixture before adding the next.

Add two tablespoons of the flour mixture to the bowl after the third egg, and mix until combined. Add the fourth egg, mix until absorbed, then mix in another two tablespoons of the flour mixture. Continue in this fashion with the fifth and sixth eggs, alternating the addition of the egg with 2 tablespoons of the flour from the recipe.

Add the almond extract to the milk.

Add one-third of the remaining flour to the batter, beating gently to combine. Gently beat in half the milk. Mix in another third of the flour, then the remaining milk. Stir in the remaining flour. Scrape the sides and bottom of the bowl, then beat until the batter is smooth and fluffy, about 20 to 30 seconds at medium-high speed. Drain and fold in the dried blueberries on low speed.

Thoroughly grease a 10- to 12-cup Bundt pan, using non-stick vegetable oil spray or shortening (not butter; butter tends to increase sticking). Scoop the batter into the prepared pan, smoothing the top with a spatula.

Bake the cake for 45-50 minutes, until it's starting to brown, appears set on top, and a toothpick or long skewer inserted into the center comes out clean. (If you're baking in a dark-interior pan, start checking at 45 minutes.) If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.

Remove the cake from the oven, and gently loosen its edges using a heatproof spatula. Turn the pan over onto a cooling rack. After 10 minutes, lift the pan off the cake, and allow it to cool completely.

For the glaze, whisk the powdered sugar and blueberry juice together and drizzle over the cake. Sift a shower of dried blueberry powder over the top, if desired.

Store leftover cake, well wrapped, at room temperature for several days. Freeze for longer storage.

Recipe adaptation and photo by Blake Vanfield