I love my “swirly” bundt pan, but it’s a tad smaller than the average bundt and I always have leftover batter. This may not seem like an issue, but sometimes I don’t want to make extra cupcakes or little cakes. I just want One Big Bundt! So, after dropping a few subtle hints and finally telling my Mom that I was planning a heist and the prize was her Classic Bundt pan… Voila! She told me that one was on it’s way to me! Thanks, Mom! (sometimes, a girl needs to resort to extreme measures)
We are at the tail-end of summer and blueberry season is almost gone. I try to get my hands on everything I can before they disappear until next year. Blueberry is one of my favorite flavors, so I “Blueberry All The Things” in summer. Seriously. Between blueberries and cherries, we went through about 25 – 30 pounds from the beginning of June through August. Considering that none of it was turned into jam or canned for future use, that’s a hefty amount. I’d like to state that a few friends and clients were the recipients of some of it, so it makes me sound a little less piggish.
At least a third of the blueberries have been used in the form of cake, because, well… CAKE. Who doesn’t like cake?! This blueberry crumb cake is always a hit. It does not matter one iota that I cook for a living, when I have to unmold a cake; I hold my breath and pray the Baking Gods are smiling down on me. A regular round cake, a bundt, whatever it is and even if I’m 100% sure that I’ve done everything exactly as I should; I still hold my breath. I know I’m not alone, you’ve been traumatized too. You are baking a cake for an occasion, not just a weekday family dessert, no… that would be too easy. You are baking a cake for someone’s special day or for a crowd of people coming over and you go to extra lengths to make sure everything is perfect. The cake has cooled sufficiently and you turn over the pan only to have a chunk stuck to the pan. Yep, it has happened to all of us.
You can see in the photo that my berries sank, despite my best effort. They were floured and put in their proper place, but they had a mind of their own. It obviously didn’t affect the deliciousness of the cake, however, I baked another one after this guy and took it to a friends house. Wouldn’t you know, those berries stayed put! Perhaps my berries in the first cake were bigger or maybe they are just camera shy… Either way, I had already taken photos of this cake, so I didn’t bother to shoot new ones. If your berries are better behaved than mine when you make this recipe, share your photos with me over on the Facebook page! I’d love to see them!
- 2 sticks unsalted butter, room temp (1 cup) + 2TB for buttering pan
- 2 cups fresh blueberries, dusted with flour & set aside
- 2 cups sugar
- 13 oz. cake flour (about 3 cups) + a few TB for flouring pan
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 level teaspoon salt (fine sea salt is preferable, I used kosher because it's what I had)
- 1 1/2 teaspoons vanilla
- 4 large eggs, room temp
- 1 cup buttermilk, room temp
- 1 cup powdered sugar
- zest of 1 lemon
- juice of half lemon
- Preheat oven to 350°F (177°C)
- Butter and flour a 12 cup Bundt pan, being careful to cover every crease!
- In a medium bowl: whisk flour, salt, baking powder and baking soda until combined and set aside.
- In the bowl of a stand mixer, with the paddle attachment (or a medium bowl with hand mixer): Cream butter and sugar until light and fluffy (4-5 minutes), add eggs one at a time until fully incorporated, scraping down the bowl between additions. Add in vanilla, mix for about 30 seconds just to combine everything. Scrape down bowl again.
- Add in half the flour mixture, mix until just combined. Followed by half of the buttermilk. Scrape down bowl again and add the rest of the flour mixture. Mix until just combined, followed by the last of the buttermilk. Mix until just combined.
- Pour 3/4 of the mixture into the bundt pan, sprinkle blueberries on top of batter, then pour the remaining batter on top of the blueberries so they are covered.
- Bake for 45-55 minutes, or until a tester comes out clean. Baking time will vary depending on your oven.
- At the 45 minute mark, take a peek in the oven and if the cake is golden and has pulled away from the sides of the pan a bit, test it.
- When a tester comes out clean, remove from oven and let the cake cool for 10 - 15 minutes in the pan before turning it out onto a cooling rack to cool completely.
- In a small bowl: combine powdered sugar, zest and juice. Stir until smooth & glossy. Drizzle over cooled cake.
- - I like the glaze on the thinner side, but if you prefer it thicker, add more powdered sugar (or less lemon juice)
- - The easiest way to glaze the cake without it getting all over the counter is to set a cooling rack inside of a sheet pan (cookie sheet) and drizzle glaze. The sheet pan will catch the drips and the counters will stay clean!
- - If you do not plan on serving the cake within a day or two, wrap it tightly in plastic wrap while it is just the slightest bit warm and place it in the freezer.
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