Berry Overload: Blueberry-Lemon Buttermilk Bundt Cake

A couple of weeks back I somehow ended up with about 40 packages of fresh berries in my fridge; I'm talking strawberries, raspberries, blackberries and blueberries - no complaints here!  Although I will eat berries until I am blue in the face (literally), I knew there was no way I was going to be able to consume all 40 packages before they started to get moldy.  So, I did what I do best and went on the hunt for a recipe that would allow me to use some of the berries.

As you can imagine there are a ton of recipes that use fresh berries.  However, I wanted to do something different (aka not chocolate) and decided to take a cue from a co-worker who has been bringing in a bunt cake once a week for the past few months, we call it Bunt Cake Mondays (make sure to check out her fashion blog Art of Moda).  While browsing one of my favorite food blogs, brown eyed baker, I found a recipe for a Blueberry-Lemon Buttermilk Bundt Cake that I coudln't say no to.  Who doesn't love blueberries and lemon?  The cake was perfectly moist, although I may have been a little heavy handed with the blueberries, tasted great and was a huge hit at the office.  If for some reason you find yourself with an excess of blueberries, I highly recommend trying this recipe!



Blueberry-Lemon Buttermilk Bundt Cake

(Recipe from brown eyed baker)

Yield: 10 to 12 servings

Prep Time: 20 minutes | Bake Time: 55 to 60 minutes

For the Cake:

  • 2½ cups + 2 tablespoons all-purpose flour, divided

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1¾ cup granulated sugar

  • Zest of 1 lemon

  • 1 cup unsalted butter, at room temperature

  • 3 eggs, at room temperature

  • ½ teaspoon vanilla extract

  • ¾ cup buttermilk

  • 3 cups blueberries

For the Glaze:

  • 2 cups powdered sugar

  • 2 to 3 tablespoons milk

  • 1 tablespoon unsalted butter, very soft

1. Preheat oven to 350 degrees F (reduce temperature to 325 degrees F if your pan is dark/non-stick). Grease and flour a 10-cup Bundt pan; set aside.

2. In a medium bowl, whisk together 2½ cups of the all-purpose flour, the baking powder and salt; set aside.

3. In the bowl of a stand mixer (or large mixing bowl), use your fingertips to rub together the sugar and lemon zest until the zest is completely incorporated and the sugar is evenly moistened. Add the butter and cream together on medium speed until light and fluffy, 3 to 5 minutes.

4. Reduce the speed to low and add the eggs one at a time, mixing for a minute after each and scraping down the bowl before adding the next. Add the vanilla and mix briefly to combine.

5. With the mixer still on low, add 1/3 of the flour mixture, beating until just barely combined, followed by ½ the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and the remaining flour.

6. In a large bowl, combine the blueberries and the remaining 2 tablespoon of all-purpose flour, tossing together so they are evenly coated. Use a rubber spatula to gently fold the blueberries into the cake batter. Spread the cake batter in the prepared pan and smooth the top. Bake for 55 to 60 minutes, until a cake tester comes out clean. Cool the cake on a wire rack for 30 minutes, then turn it out onto a serving platter and let cool completely.

7. Once the cake is cool, whisk together the powdered sugar, milk and butter until smooth. The icing should be quite thick (if you’d like it thinner, you can add more milk, a teaspoon at a time, until you get it to the consistency you want). Use an offset spatula to spread the glaze on top of the cake, giving it a little nudge down every so often. The cake can be stored, covered, at room temperature for up to 4 days.

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