Thursday, December 14, 2017
Cooking

This Lemon Blueberry Bundt Cake is ready for breakfast, dessert or your next party

This week, food critic Laura Reiley offers thoughts on the Bundt cake, and why it and other retro desserts are making a comeback. Read that story here.

So, I set out to make a Bundt, something I have never actually done before. (File this one under: Millennial.) What exactly is a Bundt cake? Technically, it's a cake made using the aluminum pan with a tube in the center and scalloped sides invented in the 1950s.

These days, there are different shapes and sizes. I used a standard pan for the recipe below, which is delightfully light enough for breakfast, sweet enough for dessert, and pretty enough to bring to your next party.

easy

Blueberry Lemon Bundt Cake

Ingredients

  • For the cake: 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 11 tablespoons unsalted butter, softened
  • 1½ cups sugar
  • Zest of 1 lemon
  • 3 eggs
  • 3 tablespoons lemon juice
  • ½ cup sour cream
  • 1 pint blueberries
  • 1 cup coconut
  • For the glaze: 2 cups confectioners sugar
  • 2 to 3 tablespoons lemon juice

Instructions

  1. Make the cake: Preheat the oven to 350 degrees. Butter and flour a 10 cup swirl bundt pan or traditional bundt pan and set aside.
  2. Whisk together the flour and baking soda and set aside.
  3. Place the butter, sugar and lemon zest into a large mixing bowl. Beat until light and fluffy, about three minutes. Add the eggs, one at a time. Blend in half of the dry ingredients.
  4. Stir in the sour cream and lemon juice. Add the remaining dry ingredients.
  5. Gently fold in the blueberries and coconut.
  6. Transfer the batter to the prepared pan.
  7. Bake at 350 degrees for 45-50 minutes. Remove from the oven and cool in the pan for 10 minutes.
  8. Cover the top of the pan with a cooling rack. Turn upside down and gently remove the pan. Allow the cake to cool completely before glazing.
  9. Make the glaze: Place the confectioners sugar and lemon juice into a small bowl. Stir until smooth.
  10. Transfer the glaze to a quart size freezer bag. Seal the bag and cut off a small piece of one of the bottom corners. Drizzle the glaze over the cooled cake. Allow each layer of glaze to dry before applying the next.
Source: Michelle Stark, Tampa Bay Times


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