Blueberry Buttermilk Bundt Cake

Recipe adapted from The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark (W.W. Norton & Company), and then altered by ME!

Seriously folks, this cake is so easy to make and too delicious to be true!  The first time I made it I ate too much and had to go right to sleep!  The second time I made it I got creative and added strawberries and it was a disaster so don’t even bother trying that…I suggest leaving this recipe alone because it is so good the way it is written.  I did adapt a few of the ingredients from the original already; hopefully it will work out for you, let me know!

Shopping list:

DRY INGREDIENTS: 2 2/3 cups all purpose flour 1 T baking powder ½ tsp salt ½ tsp baking soda

WET INGREDIENTS: ½ LB (2 sticks) butter (salted or un salted) plus additional for the pan 1 ¾ cups fine vanilla-ized sugar* or regular fine sugar 4 large eggs at room temperature 2 tsp vanilla extract ½-¾ cup buttermilk 2 pints blueberries

GLAZE INGREDIENTS: 1 medium orange ½ cup confectioners’ sugar Non stick cooking spray for baking**

What & how to do it: Preheat your oven to 350°.  Grease a 2 quart nonstick Bundt pan with butter and lightly spray with nonstick cooking spray.  I use a non-stick coconut cooking spray made by Spectrum**, which is great stuff.  I also use the same spray when roasting veggies.

You will need 2 bowls, a small one for the dry ingredients and a large one for the wet. In the small bowl combine all the dry ingredients and whisk together. For the wet ingredients I use the sugar I have sitting with vanilla pods*, remember the explanation on how to do this?  It’s in the brownie recipe (see the February blog).

In the larger bowl with a hand mixer or the bowl of an electric mixer (Kitchen Aid) fitted with the paddle attachment, cream the butter & sugar together at medium high speed until light and fluffy.  Beat in one egg at a time until incorporated, then beat in the vanilla. Reduce the speed to low and add in half the flour mixture.  Mix in the buttermilk, then the remaining flour.  Gently fold in the blueberries with a spatula.  Pour the batter into your coated Bundt pan and bake for about 50-60 minutes or until a skewer comes out clean when tested.  The cake will take on a caramel color; the outer edge will have a crispy edge.…so yummy!!

The recipe calls for an orange glaze which I never bothered with because the cake is really moist and delicious on it’s own without the extra sugar and calories.  But here is the info in case you want it:

Orange Glaze: ½ cup fresh orange juice (from about 1 medium orange) ½ cup confectioners’ sugar

In a small saucepan: whisk the orange juice and sugar and simmer over low heat until the sugar dissolves.

Using a skewer prick deep holes all over the surface of the cake.  Slowly spoon half the glaze all over the cake, cool for 20 minutes longer.  Spoon the remaining glaze over the cake and let sit for 10 more minutes.

Slice, serve….and enjoy this perfect end to any summer meal.