I hope everyone had a great 4th of July! Yesterday was a fun day of cooking for the 4th and then watching fireworks. The 4th and ringing in the New Year are my favorite holidays and I think it’s because of the fireworks. Since it was rainy, we watched the NYC show on television, but it was spectacular! I’d like to see them in person one day. For dessert, we had this Blueberry Buttermilk Bundt Cake. It’s topped with a sugary white glaze and served with macerated strawberries. Red, white, and blue!
So, how’s it taste?
This cake was fantastic! It’s not too sweet and bursting with fresh blueberries. The batter was extremely light and fluffy, which gives the final product a perfect crumb. Mine got a little darker than I would have liked though. I think I needed to bake it on 325 since I had a dark pan. Luckily once the glaze was on, you couldn’t taste any difference. The glaze is super sugary sweet, which didn’t overpower the cake because it’s not that sweet to begin with. The addition of the fresh strawberries in their own juices added a nice freshness. I’ll definitely be making this cake again!
Blueberry Buttermilk Bundt Cake
Food Network Magazine, July/August 2013
makes 10 servings
2 sticks unsalted butter, room temperature, plus more for the pan
3 cups plus 2 tbsp. all-purpose flour
2 1/2 tsp. baking powder
1 1/4 tsp. salt
1 3/4 cups granulated sugar
1/4 cup vegetable oil
4 large eggs, room temperature
1 tsp. vanilla extract
3/4 cup buttermilk
2 cups blueberries (about 1 pint)
2 to 3 cups large strawberries, halved or quartered (about 1 pint)
1 to 2 tbsp. granulated sugar
2 1/2 cups confectioners' sugar
1 tbsp. unsalted butter, room temperature
4 to 5 tbsp. milk
1. For the cake, preheat the oven to 350F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder, and salt in a medium bowl.
2. Beat 2 sticks butter, the granulated sugar, and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
3. Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
4. For the toppings, toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter, and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.