BLUEBERRY BUNDT® CAKE
Fresh blueberries and a glaze with a bit of zing to it make this blueberry Bundt® cake perfect for dessert, or an any-time snack with orange-spiced tea or a hearty black coffee. Requires some elbow grease, but well worth it.
Provided by Pete Flanagan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 16
Number Of Ingredients 15
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
- Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
- While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 61.2 g, Cholesterol 72.9 mg, Fat 15.2 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 10.5 g, Sodium 252.2 mg, Sugar 35.3 g
BLUEBERRY POUND CAKE
Wild berries were a source of amazement to colonists. Captain John Smith spoke of Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions.
Provided by dcbeck46
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
- Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
- In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
- Pour batter into the prepared pan.
- Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 48.8 g, Cholesterol 80.8 mg, Fat 14.5 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 205.3 mg, Sugar 30.1 g
BERRY BUNDT CAKE
A wonderful way to use up your surplus of fresh berries in the summer! The perfect cake to bring to a cookout or potluck!
Provided by yooper
Categories Breads
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Blend the eggs and sugar with an electric mixer.
- Add the butter and liqueur and beat until light and fluffy.
- Toss the berries with 2 tablespoons of the flour to coat well.
- Add the remaining flour and baking powder to the egg mixture and beat until the batter is smooth.
- Fold in the berries and pour the batter into a greased and floured 9-in bundt or tube pan.
- Bake in a preheated 325 oven until a toothpick inserted in the center comes out clean, about 1 hour.
- Remove from the oven and cool for 20 minutes before removing from the pan.
- Allow to cool completely on a wire rack and dust with powdered sugar immediately before serving.
Nutrition Facts : Calories 556.7, Fat 25.9, SaturatedFat 15.4, Cholesterol 166.8, Sodium 237.6, Carbohydrate 75.7, Fiber 2.3, Sugar 33.6, Protein 7.7
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