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To prepare filling: Combine 2 cups blueberries, brown sugar, water and fresh ginger in a small nonreactive saucepan. Cook over medium-high heat, stirring, until the sugar is melted. Continue to cook, stirring occasionally, until thickened, 12 to 15 minutes. (You should have about 1 cup). Set aside.
To prepare cake: Preheat oven to 350°F. Coat a 10- to 12-cup Bundt pan with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
Beat granulated sugar, butter, oil and vanilla in a large mixing bowl with an electric mixer on medium-high speed until well combined. Add eggs, one at a time, beating after each addition until just incorporated. Scrape down the sides. Add the dry ingredients alternately with buttermilk, starting and ending with the dry ingredients and beating on low speed just until incorporated after each addition, scraping down the sides as necessary. Fold in blueberries and crystallized ginger.
Evenly spread about half the batter in the prepared pan. Spoon the reserved filling on top of the batter, leaving a little border on both sides so it doesn’t spread to the edges. Top with the remaining batter and smooth the top.
Bake the cake until light brown and a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 30 minutes. Run a knife around the edges and center, then turn out onto the rack and let cool for at least 1 hour more. Serve warm or at room temperature.