YOU CAN FIND PRINTABLE RECIPE HERE
2 & 1/2 cups unbleached, all-purpose flour
1 TBSP cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2/3 cup milk, room temperature
2/3 cup heavy cream, room temperature
2 teaspoons vanilla extract
2 & 3/4 cups vanilla superfine sugar *see note
1 & 3/4 sticks unsalted butter, room temperature
5 eggs, room temperature
1 & 1/3 cups fresh blueberries
powdered sugar
Preheat oven to 325.
In a large bowl, stir together the flour,
cornstarch,
salt
and baking soda;
set aside.
In another bowl, combine the milk,
cream
and vanilla.
Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter.
Add the eggs, one at a time,
scraping down the sides and bottom of the bowl as needed.
On low-speed, add the flour in three additions,
(Flour gets everywhere)
alternating with the milk mixture, beginning and ending with the flour.
Scrape down the bowl between additions. Once everything has been added, run the mixer for an additional 20 seconds on low.
Coat a Bundt pan with baking spray. Pour the batter evenly into the pan.
Use a spatula to fold in the blueberries once the batter is in the pan.
Bake for 50-60 minutes, or until golden and a toothpick inserted in the center comes out clean.
Place on a wire cooling rack and let cool in the pan for 5 minutes. After 5 minutes, place the wire rack face down on the cake. Invert and flip the rack; place on the counter. Give the cake a few seconds to let gravity do its thing, then, lift the pan off of the cake. Cool completely (or serve warm).
Before serving, dust with sifted powdered sugar.
(So when trying to get my cake out of the pan that I greased AND add floured, that was supposed to help it from sticking, Stuck really bad! So when I went to try to get the cake out of the pan the sides stuck to the pan. So my cake was not pretty so I tried to hide it with a LOT of powder sugar)
Oh and all the blueberries sunk to the bottom of the cake so they were all on the top when I flipped it.
Not perfect, but it works (I guess)
*To make the vanilla superfine sugar:
Place 3 cups of granulated sugar in the bowl of a food processor.
Scrape in the seeds of one vanilla bean. Process for about 1 to 1.5 minutes.
Superfine!
So I tried a little bite of this cake and I thought it was blah
So I decided to had a lemon glaze to it to add a little something extra, because lemon and blueberries go really well together!
– For the lemon glaze I juiced a couple of lemons in a small bowl and then stirred in spoonfuls of powder sugar until the glaze got a nice thickness, I didn’t measure anything I just did juice and sugar until the glaze was nice and thick and then drizzled it over the cake…
You can find the Printable recipe here : http://crazyjamie.com/?p=7413
Crazy Jamie 
this looked good so I was going to copy it, but 39 pages??? let’s be realistic here…is there any way you can post your recipes with instructions without using a ream of paper?
I provide the link where I get the recipe from so you could print it from that. There is a plug in to add to where I can have you print just the recipe and I can’t afford it right now, sorry.
This is the reason I love my iPad, my world of recipes can remain paperless!!
I love all the pictures! Looks yummy!
thanks..
Thank you. I actually just copied the récipe to a Word document and abbreviated it. I probably will be the only one that can understand it, but I will attach it here so you can see.
Blueberry Bundt Cake
2 1/2 C. flour
1 Tb. Cornstarch
½ tsp. kosher salt
¼ tsp. baking soda
2/3 cup milk
2/3 cup heavy cream, room temp.
2 teaspoons vanilla extract
2 ¾ cups superfine sugar
1 ¾ sticks unsalted butter softened
5 eggs, room temp.
1 1/3 cups blueberries, fresh
Stir together flour, salt, cornstarch and baking soda.
Combine milk, cream, and vanilla.
Cream butter and sugar together.
Add eggs, one at a time.
Add flour alternating with liquid.
Coat baking pan with butter and flour.
Pour batter into pan. Add blueberries on top and fold gently into batter. (it might be better to mix the blueberries into the batter before you put it into the pan, and to coat the blueberries with 1 tablespoon flour to keep them from sinking.)
Bake 50 to 60 minutes at 325 degrees until a toothpick inserted in center comes out clean ( I’m not sure of this step because the blueberries are moist) In my oven I had to bake it 75 minutes.
Dust with powdered sugar before serving.
Hey CJ! Some of these people are stressing me out! Really how do you put up with people whining all the time! I discovered something called “Print Friendly” it’s free you put it on your tool bar i’ve been using it for quite a while it’s great! When you find a recipe you press P F on your tool bar it brings up the page with photos etc. There is a click and delete button and you just click and delete what you don’t want printed i keep 1 photo if need be and voila!! it’s great that’s how i print all my recipes including yours! Now i don’t know if you actually put it it on your blog if they charge but you can refer people check it out 🙂 Hope this helps
I was able to print the entire recipe on 4 pages. I right clicked and highlighted the entire recipe with the pictures, pasted it to a new word document and went into the document and highlighted and deleted all of the pictures that I felt I could eliminate. I was left with 4 pages to print and I actually plan to make it in the morning. The lemon glaze sounds perfect on it.
That’s how I print recipes too that don’t have a seperate text version. Thank you Rose!
Thats what I do too Rose…most ppl know to do this AND to be kind to the authors of these blogs..eh hem, susan.
Thank you! Appreciate this comment! People are pretty harsh out there! They can hide behind their computers and be harsh! pretty sad!
Yes, there is. You can copy the picture to your computer. Copy the recipe by highlighting and “control C” to copy what you want. Then open microsoft word, and “control V” to paste it to the document. Then go get your saved picture and paste it into the page you just created for a totally nice recipe with a pix!
there is way too many pictures…lovely cake, but you need to cut down big time on photos. I agree with susan, no one will copy 39 pages.
good gravy the girl is giving you a recipe ~~give her a BREAK
great job crazyjamie
THANK YOU CONNIE!
I suggest all of you having printing issues pls take a computer 101 course to learn how to copy things without a lot of pictures.
This is great!
Who are you to tell someone how to post their recipes? You all should be grateful for what CJ does. If you feel they’re to many pics, so what. that’s the way she wants to do it. Educate yourselves on how to get around that. Why do people feel the need to put people down. I’m glad CJ over looks peoples stupidity and keeps posting for those of us who enjoy them. Lighten up people…Not everyone is like you (THANK GOD)….Enough said. We love you CJ 🙂
Thank you Pam!
It probably took you longer to write this rude comment than it would have to just freakin scroll thru the pics….ignorant people
GET A COMPOSISTION BOOK AND HAND WRITE YOUR OWN THEN YOU WILL HAVE THE RECIPE!!!
Save t in your bookmarks.. Thats what I did..
How about just write the stupid recipe down
Amen
I wanted to print this but it would be 41 pages….really??? Where is the text only version?? please email me: dtaveritt@yahoo.com
Thank you~ Dianne
printable version here: http://crazyjamie.com/?p=7413
complain, complain, complain 😦
it looks soooo yummy. nice job!
Dear Crazy Jamie. When you bake with berries– coat them with flour, wash pat dry, coat with the flour then throw into the batter. this will help them to be distributed throughout the batter, and not just sink to the bottom and come out like in your picture-which tastes pretty darn good, but does look bad…Weni.
Thank you!
I think the point was to have the berries sink to the bottom so there would be berry goodness then the cake (like an upside-down cake). It looks very yummy. I can’t wait for summer to try this!
The lemon glaze sounds like a really good topping to add! Would you mind providing the recipe for it please? Thank you!
I just used the juice of a couple of lemons and then added powder sugar until the glaze was nice and thick and then drizzled it over the cake.
You can gently toss the blueberries with a small amount of flour before putting into batter so they don’t sink, also frozen blueberries work better and they don’t turn the dough real blue. I would gently fold in the blueberries before putting in the bundt pan then they are distributed throughout the cake. You can also run a knife gently along edges of bundt pain after taking out of over which realeases sides so it doesn’t stick and try using Pam for Baking which already has flour in the spray, works great everytime for me. Hope these tips help. Thanks for sharing recipe.
Thank you Diane!
Ty, this is excellent advice that I dont have to give now! 🙂 this bundt look and is delicious. Finicky, yes it can be, but with a few modifications in the recipe prep, VIOLA!! perfect cake.
For those who just want the recipe w/out all the pics, I open a word document and copy and paste. It only takes a few extra minutes and you wont have the 39 pages with pics.
Love anything blueberries and like a lot of your recipes. I just wish you had printer friendly versions.
Just copy and paste the text into a new document
printable version here: http://crazyjamie.com/?p=7413
I would just use a white or yellow boxed cake mix
This looks super easy and yummy! I just write out the recipes old fashion style, on a index card and keep in my recipe box 🙂
I’m going to try this tonight. Thank you
if you do not want your fruit or nuts to sink to the bottom toss them in some flour or corn starch and lightly shake of the excess then gently fold into your batter before you put it in the cake pan –also if you butter and flour your pan before adding the batter your cake will be less likely to stick you can also use sugar if you are not going to frost the cake — grease the pan then add some flour or sugar and shake it all around to coat the whole pan then dump out the excess
Enjoy
hey…i thought your cake looked really yummy…and i liked all your pictures, it helps me make sense of the whole recipe, rather than just the words…some people are so picky that they can’t just simply use one click to get things. I will buy a bundt pan just so i can make this!
Thank you Hollie! I know I am getting ripped a new one for not having the recipe, and too many pictures! Hey you can’t please everyone! Glad you like all my pictures and I happy baking! Enjoy!
Here it is without the pictures:
2 & 1/2 cups unbleached, all-purpose flour
1 TBSP cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2/3 cup milk, room temperature
2/3 cup heavy cream, room temperature
2 teaspoons vanilla extract
2 & 3/4 cups vanilla superfine sugar *see note
1 & 3/4 sticks unsalted butter, room temperature
5 eggs, room temperature
1 & 1/3 cups fresh blueberries
Powdered sugar
Preheat oven to 325.
1) In a large bowl, stir together the flour, cornstarch, salt and baking soda and set aside.
2) In another bowl, combine the milk, cream and vanilla.
3) In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter.
4) Add the eggs, one at a time.
5) In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter.
6) scraping down the sides and bottom of the bowl as needed.
7) On low-speed, add the flour in three additions, (Flour gets everywhere) alternating with the milk mixture, beginning and ending with the flour.
8) Scrape down the bowl between additions. Once everything has been added, run the mixer for an additional 20 seconds on low.
9) Coat a Bundt pan with baking spray. Pour the batter evenly into the pan.
10) Use a spatula to fold in the blueberries once the batter is in the pan.
11) Bake for 50-60 minutes, or until golden and a toothpick inserted in the center comes out clean.
12) Place on a wire cooling rack and let cool in the pan for 5 minutes. After 5 minutes, place the wire rack face down on the cake. Invert and flip the rack; place on the counter. Give the cake a few seconds to let gravity do its thing, then, lift the pan off of the cake. Cool completely (or serve warm).
13) Before serving, dust with sifted powdered sugar. (So when trying to get my cake out of the pan that I greased AND add floured, that was supposed to help it from sticking, Stuck really bad! So when I went to try to get the cake out of the pan the sides stuck to the pan. So my cake was not pretty so I tried to hide it with a LOT of powder sugar)
Oh and all the blueberries sunk to the bottom of the cake so they were all on the top when I flipped it. Not perfect, but it works (I guess)
*To make the vanilla superfine sugar:
Place 3 cups of granulated sugar in the bowl of a food processor.
Scrape in the seeds of one vanilla bean. Process for about 1 to 1.5 minutes.
Voila! Superfine!
So I tried a little bite of this cake and I thought it was blah
So I decided to had a lemon glaze to it to add a little something extra, because lemon and blueberries go really well together!
– For the lemon glaze I juiced a couple of lemons in a small bowl and then stirred in spoonfuls of powder sugar until the glaze got a nice thickness, I didn’t measure anything I just did juice and sugar until the glaze was nice and thick and then drizzled it over the cake…
Thank you Shari!
Sent me the recipe please!
printable version here: http://crazyjamie.com/?p=7413
It is late here, or early as I look at it. 2:30am. Can’t sleep so went onto my fb account and there is this glorious picture of a bluberry cake, and I just bought blueberries today lol. So had to copy and paste, but not sleeping anyway and tomorrow will print it out. Can’t wait to try it, hope it tastes as good as it looks,,,…….yummmm! Wish I had seen Shari’s post before doing all I did. 😉
Thanks crazyjamie
Appreciate your time in getting us this recipe, looks so yummy
I think I may use a reduced sugar cake mix (or just substitute Splenda for the sugar) and add some lemon flavoring to the cake batter. One of my favorite cake mixes used to be a lemon blueberry bundt cake (haven’t seen it on the shelf lately) so this sounds like a winner.
That was my favorite, too. Why do they discontinue things I like? It has been several years since they made them. This recipe reminded me of them, too.
this made my mouth glands water over time!! LOL. I (for one) appreciate the pictures WITH the recipe. I follow the recipe on my iPAD so no printing required. I love people like you who take the time to share a yummy recipe! If it is too long and I need to make a quick help to myself, I will either jot down the summary of the recipe on a notepad or I take a pic of it with my iPHONE and use it to remember what ingredients I need when I am out shopping. Thank you so much for posting this 🙂
Dear Crazy, I just discovered your blog, and I love you already. Cooking is also my passion, and if you are interested, I have a blueberry pound cake recipe that is way easier, and the best I have ever tried…
I saw this wonderful looking bunt cake on facebook and knew I had to try it. I thought I would look at some of the reviews to see how everyone else liked it. Jeshhhh!!! Through all the complaing about not being computer friendly, not liking the berries to sink etc… Not one review of anyone making it, eating it, and saying how they liked it. First of all why do people want to change it before they even try it? Using a cake mix, coating the berries? Try it the way it is written first then it you don’t like something change it. I personally think it looks wonderful with the berries the way they are and the lemon glaze sounds great. I am going to make it in the next couple days and I will come back on and let all you people who would rather wine about everything know how good it is.
I just know from experience that coating the berries will keep them suspended in the batter. I woudn’t use a cake mix…horrors. I am trying it out tomorrow. We’ll see ho it comes out with my variations.
Looks so yummy. You’re right, you can’t please everyone. Keep em coming.
I also do not know how to cut and paste and would not print all those pages. All you have to do is go to print, print preview and scroll down to the recipe and just print the page numbers with the recipe on it. It only involves 2 or 3 pages. I do this all the time when there are too many pages to print that I don’t want
I bet if you put the blueberries into the batter before putting the batter into the pan, they won’t stick so bad, and also coat the blueberries with 1 tablespoon flour before adding to batter so they won’t sink to the bottom.
This looks great. I don’t have any blueberries at the moment but am thinking about trying with blackberries instead!
Hi, I don’t have a food processor, is there another way to make the super fine vanilla sugar?
I found super fine sugar at the grocery store in the baking aisle and I also found this article that you could probably just use regular sugar: http://food52.com/hotline/13765-can-i-use-regular-sugar-instead-of-superfine-sugar-in-a-cake
Just click the word “Recipe” at the top (above the picture) and that takes you to the page where you can print the recipe with the picture! I also have PDF Creator which is a printer driver that saves things in PDF and “print” all my recipes, receipts and things with that to save on the computer…it’s wonderful. Saves you from having to print all that paper. I then transfer the ones I think I will use a lot to my tablet and can take it into the kitchen to use the recipe.
just checking sugar … your instructions for making the super fine sugar sound great, but you say use granulated sugar, and your picture showed powdered…. was that just what you used for the glaze or did i miss something ? ( I too have much better results with Pam for Baking, instead of traditional shortning/butter and flour when prepping a bundt pan )
The powder sugar was to dust over the cake at the end, but I didn’t like how my cake looked so I made the glaze. and as for the granualted sugar that is to put in the food processor to make the super fine sugar…
This was such a delicious récipe. I just loved the cake. I used a non-stick pan that I greased and floured and the cake did not stick at all. I also just used granulated sugar and creamed the butter and sugar very well (until lemon colored) and added the vanilla to the creaned butter and sugar mixture. The cake had a very good flavor (at least I liked it alot). Even though I floured the blueberries, they still sunk to the bottom. So much for that technique. It Works for things like raisins, but not for these blueberries.
The other thing that happened to me was that the batter started to spill out of the pan during baking. I don’t know if that’s because my pan is smaller tan normal or if there was too much air beaten into the batter. Any ideas, anyone?
Bonnie, did you ever try this yet?
Looks good
Umm…..anybody heard of Pinterest!??? Just pin it, and go back to it when you need to. LOVE thie pictures! They’re what drew me in, in the first place!
Ok why cant you just copy & paste the recipe, place it in a draft file in your email & print sounds pretty easy to me. & whats with all the I would do this & try this? This is Crazy Jamie’s recipe if you wanna try this & do this ok but she just posted so u could try it, give the chef a break. If you don’t like it move on!!! I also make my own recipes so I totally get you Crazy Jamie, keep bein u!!!!
Thank you Barb!
Dear crrrrazy jamie-cannot wait to try-sounds like pure deliciousness!
Ps Thank You for all your hard work and dedication bringing us all your wonderful recipes and photos ❤ 🙂
Yes! this cake looked so much like the Bundt lemon-Blueberry,the sold many years ago in most of the supermarkets,Cant find it anymore on the shelfs,Wll, this cake recipe will do bring memories.
If the cake is a little blah, I wonder if adding a little lemon zest to the batter would umph it up a bit? Think I’ll try it along with your glaze! Mmmmmm!
I made this cake and it totally flopped.
Thank you for posting the recipe. I don’t know what I did wrong but the inside of the cake was very heavy and like a solid shortening. Did I over beat the mix? It seemed like a lot of liquid to me when I was mixing. Any suggestions?
Can’t wait to try this. If you coat your blueberries in flou then add to batter. They won’t sink to the bottom.
Holiday dessert
Making this today…can’t wait! Thanks for the lovely recipe 🙂
I made this with blackberries instead of blueberries. It was very good.