3 hours ago
Thursday, July 14, 2016
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
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.
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!