Hello bakers!
I am sad to say that most of the big box of blueberries is now gone :( I've been snacking on them like crazy every day, but they are getting progressively mushier as time goes on. But squishy blueberries are perfect for baking with, and today I baked a blueberry lemon bundt cake for you!
I am sad to say that most of the big box of blueberries is now gone :( I've been snacking on them like crazy every day, but they are getting progressively mushier as time goes on. But squishy blueberries are perfect for baking with, and today I baked a blueberry lemon bundt cake for you!
I personally love bundt cakes because they look so elegant, and you can just do a simple glaze or just a sprinkling of icing sugar. They look simple and delicate, and perfect for a tea party or as a gift to bring someone for a dinner party. Unlike round cakes, you don't have to spend hours trimming them, filling them or decorating them with icing. Perfect for lazy summer days when I just feel like a piece of light fluffy cake!
This cake also doubles as a breakfast food!! I am always in favour of eating cake for breakfast but you usually get weird looks if you are eating double chocolate cake, or ice cream cake for breakfast. But with this cake, you don't have to worry because of the blueberry flavour, it can be thought of as a cakey blueberry muffin and totally be consumed guilt free for breakfast!
This cake also doubles as a breakfast food!! I am always in favour of eating cake for breakfast but you usually get weird looks if you are eating double chocolate cake, or ice cream cake for breakfast. But with this cake, you don't have to worry because of the blueberry flavour, it can be thought of as a cakey blueberry muffin and totally be consumed guilt free for breakfast!
Blueberry Bundt Cake
recipe adapted from Martha Stewart
Ingredients
21/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, at room temperature
1 cup brown sugar
1 cup granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup vanilla yogurt
2 cups blueberries
2 Tbsp grated lemon zest
2 Tbsp flour
Method
1. Preheat oven to 350°F.
2. Combine the flour, baking soda and salt in a medium bowl and set aside.
3. Using an electric mixer, cream the butter and sugar until smooth and light. Ensure that it really is nice and light and fluffy, as shown below.
recipe adapted from Martha Stewart
Ingredients
21/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, at room temperature
1 cup brown sugar
1 cup granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup vanilla yogurt
2 cups blueberries
2 Tbsp grated lemon zest
2 Tbsp flour
Method
1. Preheat oven to 350°F.
2. Combine the flour, baking soda and salt in a medium bowl and set aside.
3. Using an electric mixer, cream the butter and sugar until smooth and light. Ensure that it really is nice and light and fluffy, as shown below.
4. Add the eggs, one at a time until fully incorporated.
5. Add vanilla and yogurt until smooth, which may take a couple minutes
6. Add the flour mixture in 3 batches.
7. Toss the blueberries with 2 Tbsp lemon zest and flour, and then gently fold into mixture.
5. Add vanilla and yogurt until smooth, which may take a couple minutes
6. Add the flour mixture in 3 batches.
7. Toss the blueberries with 2 Tbsp lemon zest and flour, and then gently fold into mixture.
8. At this point, spray a bundt pan with cooking spray, and then pour the batter in, shaking pan to ensure it is even on the top
9. Bake cake in the middle of the oven for around 60 minutes, or until toothpick comes out clean. Cool in the pan for 20 minutes, and then invert onto a cooling rack.
10. Dust with icing sugar immediately before serving!
9. Bake cake in the middle of the oven for around 60 minutes, or until toothpick comes out clean. Cool in the pan for 20 minutes, and then invert onto a cooling rack.
10. Dust with icing sugar immediately before serving!
I am going to go eat another piece of this right now! I hope you are all enjoying your weekend and having a relaxing Sunday :)