Sunday, February 22, 2015

Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake
I bought fresh blueberries at my local Stop & Shop yesterday and thought they would be great for a breakfast type cake. I found a recipe on Pinterest before I went grocery shopping, got all the ingredients I needed, and baked the cake early this morning. A few months ago, I purchased Nordic Ware Platinum Collection Cathedral Bundt Pan and this is the first time I used it. This cake is so moist and the blueberry-lemon taste is divine and it looks so pretty. The trick with getting the cake out of the bundt pan in tact is letting it cool for at least 1 hour on a cooling rack before inverting it to cool completely. It took 1 hour + 10 minutes for me. This cake is a great compliment to your morning coffee or tea and perfect in the evening as well with hot chocolate.

Cake Ingredients
1 cup (2 sticks) Unsalted Butter, softened and cut each stick into 8 pieces

2 cups Granulated Sugar

3 Extra Large Eggs

1 tablespoon Pure Vanilla Extract

Zest of 2 Lemons

1 tablespoon Freshly Squeezed Lemon Juice

2 ¾ cups All Purpose Flour

2 teaspoons Baking Powder

1 teaspoon Baking Soda

½ teaspoon Kosher Salt

1 ¼ cup Buttermilk

1 pound Fresh Blueberries

Blueberry Lemon Bundt Cake cooling on wire rack

Heat oven to 325 degrees.

Spray bundt pan liberally with non-stick cooking/baking spray and sprinkle with flour. Use a pastry brush to make sure you get every nook and cranny in the bundt pan. Shake out excess flour over the sink. Put aside.

In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt.

In the bowl of an electric or stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 to 4 minutes.

Add eggs one by one, and then vanilla extract and lemon juice. Turn off mixer and with a spatula go around the edge of the bowl and make sure all the ingredients are combined.

Turn the mixer on low speed, and slowly add the flour mixture and buttermilk by alternating until incorporated.

Add in lemon zest and beat for 1 more minute.

Turn off mixer and gently fold in with a spatula half of the blueberries.

Pour the batter evenly into prepared bundt pan and sprinkle in the remaining blueberries.

Bake for 60 to 70 minutes or until a toothpick inserted in the middle comes out clean. My bundt cake baked in 1 hour.

Place bundt cake on wire rack to cool before inverting it, about 1 hour. After 30 minutes, gently run a knife around the edges of the cake.

Once cake is cool, make Buttermilk Glaze.

Buttermilk Glaze Ingredients
4 tablespoons Buttermilk

1 tablespoon Freshly Squeezed Lemon Juice

¾ cup Powdered Sugar

Add powdered sugar, buttermilk and lemon juice into a medium sized bowl and whisk together. I like my glaze runny and transparent, but if you prefer a thick glaze use 3 tablespoons buttermilk, ½ tablespoon lemon juice and 1 cup powdered sugar and drizzle over the cake back and fork with a spoon.

With a pastry brush, gently add the glaze on the cake.

Cover cake with plastic wrap on cake platter and store in fridge for 1-2 hours to let it set.

Recipe adapted from A Spicy Perspective, Blueberry Cake:


-Sophia/Two Frys

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