Monday, November 17, 2014

Blueberry Bundt Cake Recipe

  • 2 & 1/2 cups, all-purpose flour
  • 1 TBSP cornstarch
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2/3 cup milk
  • 2/3 cup heavy cream
  • 2 tsps vanilla extract
  • 2 & 3/4 cups vanilla superfine sugar *see note
  • 1 & 3/4 sticks unsalted butter, room temperature
  • 5 eggs
  • 1 & 1/3 cups fresh blueberries
  • powdered sugar
  • Preheat oven to 325.
  • In a large bowl, sift together the flour, cornstarch, salt and baking soda; set aside.
  • In another bowl, combine the milk, cream and vanilla.Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter.Add the eggs in one at a time, scraping down the sides and bottom of the bowl as needed.
  • On low-speed, add the flour in three additions, alternating with the milk mixture, beginning and ending with the flour.
  • Scrape down the bowl between additions. Once everything has been added, run the mixer for an additional 20 seconds on low.
  • Coat a Bundt pan with baking spray. (I greased my pan and floured it) Pour the batter evenly into the pan.
  • Use a spatula to fold in the blueberries once the batter is in the pan.
  • Bake for 50-60 minutes, or until golden and a toothpick inserted in the center comes out clean.
  • Place on a wire cooling rack and let cool in the pan for 5 minutes. After 5 minutes, place the wire rack face down on the cake. Invert and flip the rack; place on the counter. Give the cake a few seconds and lift the pan off of the cake. Cool completely (or serve warm).
  • Before serving, dust with sifted powdered sugar. (Let cake cool completely if you are using powder sugar, if not the heat from cake melts the sugar and turns into a paste)
  • *To make the vanilla superfine sugar:
  • Place 3 cups of granulated sugar in the bowl of a food processor.
  • Scrape in the seeds of one vanilla bean. Process for about 1 to 1.5 minutes.
  • (or you can buy superfine sugar at the grocery store in the baking aisle, I found some at King Soopers)
  • - For the lemon glaze I juiced a couple of lemons in a small bowl and then stirred in spoonfuls of powder sugar until the glaze got a nice thickness, I didn't measure anything I just did juice and sugar until the glaze was nice and thick and then drizzled desired amount over the cake.

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