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King Arthur Flour All-Purpose Flour Unbleached -- 32 oz

King Arthur Flour All-Purpose Flour Unbleached
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King Arthur Flour All-Purpose Flour Unbleached -- 32 oz

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King Arthur Flour All-Purpose Flour Unbleached Description

  • King Arthur Flour Unbleached All-Purpose Flour
  • 100% Hard Red Wheat Grown on American Farms
  • Non-GMO Project Verified
  • 11.7% Gluten-Forming Protein Content
  • Ideal For Cakes, Cookies, Bread, Brownies, Pancakes, and More

Our all-purpose flour is an essential ingredient for every baker, and works in any recipe calling for "flour" or "all-purpose flour," yielding exceptional results. Unbleached and unbromated, this flour is milled to be versatile: strong enough for bread, and gentle enough for tender, delicate scones and cakes. Use it in any recipe calling for just plain flour or all-purpose flour – it's a basic pantry ingredient that we've perfected and tested with the strictest specifications in the industry, so you can rely on it for all of your cooking and baking needs. Milled from the finest American wheat, our flour is prized by chefs, bakeries, and culinary schools around the country for its consistency and performance.


Raw flour is not ready-to-eat and must be thoroughly cooked or baked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling. After opening, keep cool and dry in a sealed container. Freeze for prolonged storage.
Free Of
GMOs, bleach, bromate, and artificial preservatives.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 Cup (30 g)
Servings per Container: About 30
Amount Per Serving% Daily Value
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate23 g8%
   Dietary Fiber Less than1 g3%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein4 g6%
Vitamin D0 mcg0%
Calcium0 mg0%
Iron0 mg0%
Potassium0 mg0%
Other Ingredients: Unbleached hard red wheat flour, malted barley flour.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Mini Blueberry-Lemon Poppy Seed Bundt Cakes

Things start poppin’ when you combine lemon, blueberries and poppy seeds. It’s a taste combo that invigorates! And the nutrition benefits are special, too, with antioxidants from berries and vitamin C from citrus. These mini bundt cakes are lusciously moist thanks to the addition of sour cream, and the poppy seeds add a bit of nuttiness and textural contrast. They’re the perfect sweet treat when you want something bursting with sunny flavor Mini Blueberry-Lemon Poppy Seed Bundt Cakes on Cooling Rack |

Mini Blueberry-Lemon Poppy Seed Bundt Cakes

  • 2-¾ cup + 1 Tbsp. all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 1 Tbsp. poppy seeds
  • ¾ cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 tsp. vanilla extract
  • ? cup lemon juice (freshly squeezed)
  • ¼ cup canola oil
  • 2 Tbsp. lemon zest
  • 1 cup sour cream
  • 2 cups fresh blueberries
  1. Preheat oven to 350 degrees F.
  2. In large mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In stand mixer bowl, combine butter and sugar. With paddle attachment, beat until light and fluffy (approximately 4 minutes).
  4. Mix eggs into butter/sugar mixture one at a time. Add vanilla extract, lemon juice, lemon zest and canola oil and mix to combine.
  5. With blender on low speed, add half of flour mixture. Add sour cream, then remainder of flour mixture. Mix until well combined.
  6. In medium bowl, toss blueberries with remaining flour, coating evenly.
  7. Fold in blueberries, then poppy seeds. (Note: They should be evenly distributed throughout batter.)
  8. Fill mini silicone bundt cake molds with batter. Bake approximately 25 minutes or until toothpick inserted in center comes out clean.
  9. Cool on wire rack. When molds are cool enough to handle, gently pop out cakes to continue cooling.

Get the ingredients to make these lovely little lemon bites!

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