blueberry-buttermilk-bundt-cake-109372.json

{
    "directions": [
        "Preheat oven to 350\u00b0F. Butter and flour 10-inch-diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.",
        "Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve."
    ],
    "ingredients": [
        "3 cups all purpose flour",
        "1 tablespoon baking powder",
        "1 teaspoon salt",
        "1 2/3 cups sugar",
        "3/4 cup (1 1/2 sticks) unsalted butter, room temperature",
        "3 large eggs",
        "1 tablespoon grated orange peel",
        "2 teaspoons vanilla extract",
        "3/4 cup buttermilk",
        "2 cups frozen blueberries",
        "Powdered sugar"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bread",
        "Cake",
        "Milk/Cream",
        "Mixer",
        "Fruit",
        "Breakfast",
        "Brunch",
        "Bake",
        "Blueberry"
    ],
    "title": "Blueberry-Buttermilk Bundt Cake",
    "url": "http://www.epicurious.com/recipes/food/views/blueberry-buttermilk-bundt-cake-109372"
}