Blueberry Bundt Cake Recipe – with Lemon Powdered Sugar
The hubby gave me a new bundt pan for Christmas so when he needed a cake for a meeting my first thought was to try that baby out. It was a morning meeting so I needed to make something a little coffee cake like so I looked for a somewhat simple recipe and I found what I was looking for in one of my new cookbooks, Everyday Dorie by Dorie Greenspan. I have several of her cookbooks and I use them often. Here I used her recipe for Blueberry Bundt Cake and adapted it slightly as I had huckleberries and I added a lemon powdered sugar to the top. The recipe is written as blueberry cake since most people don’t have huckleberries but either berry can be used. I don’t know about you but I love a fruity bundt cake of any kind.
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Blueberry Bundt Cake
Serves 12
-
- 2 cups plus 1 TBS all purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 pint blueberries or huckleberries (340 grams/2 cups)
- 1 1/4 cups granulated sugar
- zest of one lemon
- 1 stick of butter at room temperature, cut into chunks
- 1/4 tsp salt
- 3 large eggs at room temperature
- 1 1/2 tsp vanilla
- 1/2 cup canola oil
- 1/2 cup buttermilk or 1/4 cup sour cream mixed with 1/4 cup milk
- 2 TBS confectioner’s sugar
- 1 tsp lemon juice powder
- Preheat the oven to 350°
- Butter and flour your bundt pan – even if it is nonstick. This cake can stick
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- Whisk together the 2 cups of flour, the baking powder and baking soda
- Mix the remaining TBS of flour with the berries and set aside
- Add the sugar and zest to the bowl of stand mixer.
- Using your fingers rub the sugar and zest together until the oils are released and the fragrance is released.
- Add the butter and salt then mix with paddle on medium until light and fluffy, about three minutes.
- Turn to low and add the eggs, one at a time until well combined
- Add the vanilla and oil.
- Mix in the buttermilk on low until combined. Remove the bowl from the stand.
- Fold in the flour mixture until combined then mix in the blueberries/huckleberries.
- Add the batter to the prepared pan. Drop the pan on your counter a couple of times to allow the batter to settle.
- Bake in the preheated oven for 55 – 60 minutes until a tester comes out clean.
- Cool on a wire rack for 15 minutes and unmold
- Let cool completely
- Mix the powdered sugar and powdered lemon juice together. Dust over the cake before serving.
How Was the Blueberry Bundt Cake?
As is often the case with the cakes I bake, I have no blessed idea. The hubby took it off to his meeting and none came home. I guess that says something. He told me that everyone enjoyed it, several folk went back for seconds and most importantly he loved it. That’s about all I can ask for, eh?
I do love my new square bundt pan though, it sure makes for a pretty cake. Don’t you think?
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