Blueberry-Buttermilk Bundt Cake

    Using frozen blueberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes. Also lightly dust the blueberries with flour to keep them making batter blue.

    Makes 12 servings

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon grated orange peel
2 teaspoons vanilla extract
3/4 cup buttermilk
2 cups frozen blueberries
    Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan.
     Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.
    Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. Transfer cake to plate,  Drizzle Buttermilk Glaze over cake, or dust with powder sugar and serve.

    Buttermilk Glaze

  • 1 cup confectioner’s (powdered) sugar
  • 2 tablespoons buttermilk
  • 2 teaspoons vanilla extract
  • in a small bowl, mix all 3 ingredients and stir until you reach a uniform consistency. add or reduce milk to reach desired thickness.
    Drizzle glaze evenly over  cake

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