Tuesday, August 14, 2018
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


MORE: Restaurant news and reviews

COOKING: Recipes and tips to do it yourself

GET WEEKLY RECIPES: Sign up for our cooking newsletter here


Comments
Put old bread to good use in a Peach and Mozzarella Panzanella Salad

Put old bread to good use in a Peach and Mozzarella Panzanella Salad

It was a pilgrimage I had long wanted to make, but the timing was never right: Saturday mornings at Born and Bread Bakehouse in Lakeland. I had tried Born and Breadís bread once before, slathered in some house-made ricotta cheese that sent me on a ri...
Published: 08/14/18
Taste test: Texas toast

Taste test: Texas toast

Texas may have invented extra thick and buttery toast, but plenty of us enjoy the slathered slices with our own barbecues or Italian night dinners. Our judges like the addition of cheese to the toast, browned in the oven with a few herbs dotting the ...
Published: 08/13/18
Find your groove with jam

Find your groove with jam

It took me an embarrassing number of years to overcome my (unreasonable) paranoia about making jam that would somehow give my friends and family botulism. The nasty, if rare, illness ó which can lead to paralysis, death, etc. ó is caused by a toxin g...
Published: 08/08/18
Five ideas for cooking with watermelon

Five ideas for cooking with watermelon

Watermelon has always felt indulgent to me: a staple of backyard Fourth of July celebrations, a respite from the summer heat. The last time I had it, I was sipping a watermelon-mint cooler in a Brooklyn cafe, trying to escape the sweltering air that ...
Published: 08/07/18
Grits make a compact cushion for spicy shrimp in this recipe

Grits make a compact cushion for spicy shrimp in this recipe

By Leah EskinGrit is grainy and annoying, as in: Whatís that grit on the countertop? Itís grating, as in: Scrubbing the countertop makes me grit my teeth. It honors pluck: That girlís got grit. Perhaps it could also pinpoint one speck of the breakfas...
Published: 08/07/18
Roasting tomatoes is a delicious way to use them at their summer peak, like in this steak recipe

Roasting tomatoes is a delicious way to use them at their summer peak, like in this steak recipe

Sometimes I spend hours in the kitchen working on new recipes, starting with a kernel of an idea and playing with it a bit, adding stuff here and tweaking stuff there. Other times, I shamelessly steal recipe ideas from my friends. My husband and I we...
Published: 08/07/18
Taste test: Ginger salad dressing

Taste test: Ginger salad dressing

After years of enjoying Japanese restaurants, I have tried numerous times to re-create a delicious ginger salad dressing. Every time, though, I fall short of that tangy-sweet balance and chunky gingery mixture that perks up even a plain, green salad....
Published: 08/06/18
10 ideas for no-cook summer meals

10 ideas for no-cook summer meals

Now that summer is in full swing, the oven roasts my apartment along with my food. Even turning on the stovetop is risky, dooming me to sticky misery for the sake of a single tortilla. Iíve started eating cereal for dinner.Weíve got a couple more mon...
Published: 08/01/18
Tofu gets a bad rap sometimes. Hereís how to make it great.

Tofu gets a bad rap sometimes. Hereís how to make it great.

Tofu has long since ceased to be a special ingredient, especially now that meatless eating has become mainstream. But it still confounds some of us. Perhaps because itís so versatile ó you can do so much with it, you may not know where to start. Plus...
Published: 08/01/18
Stuffed Peppers are easily adaptable, for carnivores and vegans alike

Stuffed Peppers are easily adaptable, for carnivores and vegans alike

Cooking for friends or family members who do not share your tastes, or have special dietary restrictions, is one of my greatest challenges in the kitchen. My brother and his girlfriend are vegans (and I, pretty avowedly, am not). My husbandís still o...
Published: 07/31/18