Thursday, July 14, 2016

Best Blueberry Bundt


Peaches are in, so I promise this will be my last blueberry dessert of the season.

I can't help myself. When I see the pints at the farmer's market, I buy a bunch.
I freeze the muffins and cakes so I always have them on hand.

Here is the pièce de résistance. I saved the best for last.

A nice big bundt cake with blueberries and lemon.
Moist and not too sweet.....sort of a pound cake. Just right.

Since I never buy buttermilk, it goes to waste, I make my own.
Just add fresh lemon juice to lowfat milk and let sit 15 minutes.....it is close enough to buttermilk and no waste.


Best Blueberry Bundt Cake (in my opinion):

2 3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt

4 eggs
2 sticks butter (1 cup), softened
1 3/4 cups sugar
1 cup lowfat milk mixed with 2 tbsp fresh lemon juice (or substitute buttermilk)
zest of a lemon
1/4 tsp almond extract
1 tsp vanilla extract
1-2 cups of blueberries, depending on how you like it

Mix dry ingredients in a medium bowl and set aside.

In a large bowl, cream the eggs, extracts, butter, sugar and zest together.

Add in the dry ingredients then mix in the milk to form a nice batter.

Fold in the blueberries by hand.

Grease and flour a 10 cup bundt pan.
I like to lay some blueberries on the bottom of the pan so when I invert the cake, there are berries at the top.


Pour the batter into the prepared pan and bake at 350F for 50 minutes.

Let rest in the metal pan for 30 minutes, then the cake should easily come out of the pan (make sure you butter and flour it well).


Invert the cake onto a plate for icing.

Icing:
1 cup confectioners sugar
1-2 tbsp milk

Whisk up icing with a fork and drizzle over cake.

Let the icing harden on the cake before serving.


I say, you can never have too many blueberry cakes!

14 comments:

Anonymous said...


Stacey

Gorgeous!!!!!
LOve all your cakes, cant wait to try

Michele

Linda Orlando said...

This looks great. Thanks for another fab cake recipe. Enjoy the rest of your summer.

Linda Orlando
(Missi's friend)
:)

Irene said...

Oh Stacey I have been waiting for this gem.....
so delicious I must try and it would be nice with pouring custard too.
Thanks again for your wonderful recipes.
Irene
South Australia xxxxx

J MIN said...

This looks delicious, and finally local blueberries are arriving in the Hudson Valley! I bought a glass Simax bundt dish (I think based on your recommendation?) but still haven't used it. How do you think this will be if I use that glass baking dish? Thanks!

Stacey Snacks said...

J Min,
The only reason I did not use my glass bundt SIMAX is because I bought the smaller pan....and this makes a big bundt, enough for a 10 cup mold.

If you bought the larger version Simax, then you should def use the glass pan.
I had to use my Nordicware because too much batter.

Let me know.

Stacey

Ciao Chow Linda said...

It looks positively delicious. Wish I had a slice right now.

Get Best Info for Horseshoe Bay Real Estate said...

These look wayyyy too good! Can’t wait to give these a try. Always LOVE your blog.

Heather (Delicious Not Gorgeous) said...

i love that lemon juice/milk trick! makes for one less thing to buy (and to go to waste in the fridge). for me it works for everything, but my dad wished it was thicker when he tried to make pancakes yesterday (they didn't rise as much as they normally do).

weeza said...

I did everything wrong. I used yogurt and lemon juice, and baked it in a Pampered Chef clay baker because my bundt pan isn't where I am. It just came out of the oven and it looks great and smells wonderful. I'm serving it Wednesday night to my book club, so I have to refrigerate after it cools. I may have to sneak a taste, though.

Stacey Snacks said...

Weeks
I would freeze it tonight so it's fresh for Wed book club. After you've had a slice of course!

weeza said...

It was delicious! All agreed!

Marcelle @ A Little Fish in the Kitchen said...

I love bundt cakes! This looks really good :)

J MIN said...

Thank you, Stacey, for your reply regarding using the glass Simax. I used it tonight (I did get the large one!) and it just came out of the oven and I think it came out well. I'll know how it tastes when we eat it tomorrow, but it sure does smell good! Thanks again for your reply. Best, Jane

J MIN said...

I am so so so sorry for multiple comments, oy vey, I forgot you had to approve the comments before they are posted. I thought I did something wrong and lost the post. Guess I shouldn't be baking so late at night!!!! Sorry!