Wednesday, July 28, 2010

Blueberry Buttermilk Cake



Blueberries are in season.  I picked up a carton for Trevor to put on his Cheerios but then I had a better thought.  What to do with a carton of blueberries and the Buttermilk leftover from my fried chicken?  Bake them into a bundt cake!  This cake is SO GOOD, my goodness.  I have been eating it every day, 2x day.  


Blueberry Buttermilk Cake
Adapted from Bon Appetit, April 2004 (c/o Epicurious)

10 in. bundt pan
1 1/2 sticks room-temperature unsalted butter (3/4 cup), plus 1 tablespoon for greasing the pan
1 cup + 2 tablespoons granulated sugar
3 eggs
2 teaspoons vanilla
1 tablespoon lemon zest
3 cups flour, sifted then measured
1 tablespoon baking powder
1 teaspoon salt
3/4 cup buttermilk
2 cups fresh blueberries
Powdered sugar (optional)

Preheat oven to 350.  Grease and flour your bundt pan.  Grease it very well, or your cake will stick and it will not look nice!
Whisk flour, baking powder and salt together in a bowl. Set aside.  
In a larger bowl, beat butter and sugar together until soft and fluffy with hand or stand mixer.  Add eggs one by one, continue beating until fully incorporated.  Beat in vanilla and lemon zest.  
Gently beat in first 1/3 of dry ingredients until incorporated, then half of buttermilk.  Beat in second 1/3 of the dry ingredients, then the remaining buttermilk.  Incorporated the final 1/3 of dry ingredients.  Do not overbeat!  
Toss blueberries in a bit of flour, then fold in to the batter.  Pour/scoop batter into bundt pan (it will be quite thick) and bake until tester comes out clean, about 50 minutes - 1 hour.  Let cool slightly before flipping cake onto cooling rack and removing bundt pan.  When cake is cool, sift powdered sugar on top and enjoy!

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