Spiced Pumpkin & Blueberry Bundt

The season for enjoying all things spiced is here. So let's kick things off with this yummy cake that just screams Fall. It's super delicious and easy to make too. If you use a Bundt cake pan, then add a little powdered sugar at the end, you will create this gorgeous Fall treat that everyone will love and think you slaved over.

For this cake you'll need:

1 cup sugar

1 cup butter

1 cup all purpose flour

2/3 cup self rising flour

1/2 cup pumpkin puree

1/2 cup blueberries (thawed, drained frozen preferred)

4 eggs (room temperature)

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp baking powder

1/5 teaspoon salt

Preheat oven to 350 degrees:

In a medium mixing bowl combine butter and sugar. Mix until sugar is dissolved and butter is white and fluffy. Add eggs one at a time, making sure each egg is fully incorporated in the batter before adding another. In another bowl measure flour, spices, salt and baking powder and sift.

Add dry ingredients to wet batter in three parts, making sure you mix well after each addition. Fold in pumpkin puree and blueberries and gently combine.

Grease a 9-inch baking pan (decorative Bundt if you have it) and pour cake mixture into it. Bake at 350 degrees for approximately 40 minutes or until top is golden brown and test stick inserted in center of cake comes out clear.

Cool for 30 minutes then tap sides and bottom of cake pan gently to loosen cake. A small knife may be used along the sides of the pan to further loosen cake.

Turn out of wire rack (preferably) and let cool completely.

Dust with a generous amount of powdered sugar and enjoy.

Flavor boost: Drizzle your slice with Tasting Queens Market's Candied Sweet Potato Syrup for an even bigger flavor party.