Budín de Arándanos is a blueberry loaf cake popular in Latin America. It's a soft, moist cake typically made with butter, sugar, eggs, flour, and fresh or frozen blueberries, often flavored with lemon or vanilla.
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This Budín de Arándanos recipe is quick and easy to make, with a soft, buttery texture and a burst of bright citrus flavor and juicy blueberries.
Baked in a Bundt pan, it has a beautiful shape, a tender crumb, and a simple lemon glaze that adds the perfect finishing touch.
Perfect for breakfast, afternoon tea, or dessert.
Ingredients You'll Need
- Unsalted Butter: Adds richness and creates a tender, moist crumb.
- Granulated Sugar: Sweetens the cake while helping to create a light, airy texture when creamed with butter.
- Eggs: Provide structure and stability, ensuring the cake holds together while keeping it soft.
- Self-Rising Flour: Contains both flour and leavening agents, helping the cake rise without additional baking powder.
- Lemon Zest & Juice: Enhance flavor with bright citrus notes and add slight acidity to balance the sweetness.
- Fresh Blueberries: Add natural sweetness and a juicy texture.Can be substituted with frozen blueberries. If using frozen, do not thaw-add them directly to the batter.
- Powdered Sugar: Forms the base of the glaze.
- Lemon Juice (for Glaze): Adds tangy contrast to the sweetness of the glaze, enhancing the overall flavor.
See the recipe card for quantities.
How to Make Budín de Arándanos
Note: Full instructions are provided in the recipe card below.
1. Preheat the oven to 350°F (180°C) and butter and flour a 12-cup Bundt pan.
2. Beat the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each. Stir in the vanilla, lemon zest and juice.
4. Gradually fold in the flour in three additions, mixing gently until fully incorporated. Do not overmix.
5. Toss fresh blueberries with one tablespoon of flour or add frozen blueberries directly. Gently fold them into the batter.
6. Pour the batter into the Bundt pan, smooth the top, and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for ten minutes, then tap it on a towel-covered surface and invert it onto a wire rack to cool completely.
8. Whisk together powdered sugar, lemon zest, and lemon juice, adding the juice gradually until the glaze is thick but pourable.
9. Pour the glaze over the slightly warm cake, allowing it to drip down the sides. Let it set for fifteen minutes.
10. Once fully cooled, transfer to a serving plate and slice. Store in an airtight container for up to three days.
Hint: Toss the blueberries in flour so they don't sink in the batter.
Storage, Make Ahead, & Freezing
Storage: Store the Budín de Arándanos in an airtight container at room temperature for up to 3 days. If your kitchen is warm, keep it in the refrigerator to maintain freshness.
Make-Ahead: This budín can be made a day in advance. Let it cool completely before storing it to prevent condensation. If glazing ahead of time, allow the glaze to fully set before covering.
Freezing: To freeze, wrap the completely cooled budín tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight at room temperature before serving. Glaze after thawing.
Camila's Tips & Variations
- Use Room-Temperature Ingredients: Butter, and eggs should be at room temperature for a smooth, well-mixed batter.
- Prevent Sinking Blueberries: Toss the blueberries in flour before adding them to the batter to keep them evenly distributed.
- Fresh vs. Frozen Blueberries: Both work well! If using frozen, do not thaw-add them directly to the batter.
- Customize the Citrus Flavor: Swap lemon zest and juice for orange, lime or tangerine for a different citrus twist.
- Mixing Method: This recipe can be made using an electric hand mixer or by hand with a whisk.
Frequently Asked Questions
Can I use frozen blueberries?
Yes! Add them directly to the batter without thawing to prevent excess moisture.
How do I keep blueberries from sinking?
Toss them in a little flour before adding them to the batter for even distribution.
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Recipe
Budín de Arándanos
Equipment
- Sifter (for powdered sugar)
- Toothpick (for doneness test)
Ingredients
For the Budín:
- 200 g unsalted butter , room temperature
- 200 g granulated sugar
- 4 large eggs
- 300 g + 1 tablespoon self-rising flour
- 1 fresh lemon, zest and juice ( make sure to zest the lemon before juicing it)
- 200 g fresh blueberries
For the Topping:
- 250 g powdered sugar
- 1 to 2 tablespoons fresh lemon juice or as needed
- Zest of 1 lemon
Instructions
- Adjust an oven rack to the middle position and preheat the oven to 350°F (180°C). Butter and flour a 12-cup bundt pan and set it aside. If using cold butter, microwave it for 15-20 seconds to soften but not melt. If the eggs are cold, place them in warm water for 5 minutes to bring them to room temperature.
- In the bowl of a stand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes. Crack the eggs into a small bowl to check for freshness. Add them one at a time, beating well after each addition. The batter may look slightly curdled-this is normal. Mix in the lemon zest and lemon juice until combined.
- Reduce the mixer speed to low and add the flour in three additions, folding gently with a spatula after each addition until fully incorporated. Do not overmix. If using fresh blueberries, toss them with 1 tablespoon of flour in a small bowl to help prevent sinking. If using frozen blueberries, do not thaw-add them directly. Gently fold the blueberries into the batter with a spatula.
- Transfer the batter to the prepared bundt pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes. Then, place a clean kitchen towel on the counter and firmly tap the pan on the towel to loosen the cake. Invert onto a wire rack and let it cool completely before glazing.
- In a small bowl, whisk together the powdered sugar, lemon zest, and lemon juice, adding the juice 1 tablespoon at a time until the glaze is thick but pourable. Add a few more drops of lemon juice to adjust the consistency if needed. While the cake is still slightly warm, pour the glaze over the top, allowing it to drip down the sides. Let it sit for 15 minutes to set.
- Once completely cool, transfer the cake to a serving plate and slice. Store leftovers in an airtight container at room temperature for up to 3 days. If you prefer a thicker glaze, let it sit for 5 minutes before drizzling over the cake.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
