The best BLUEBERRY BUNDT CAKE | Family Favourite!
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- Опубліковано 24 лип 2024
- #weekendatthecottage #easydeliciousrecipes #blueberrybundtcake
For the full recipe: weekendatthecottage.com/wild-...
RECIPE BELOW!!!
My mom’s old recipe box yielded a favourite recipe, one that I bet your family will love. Let’s make BLUEBERRY BUNDT CAKE!
My mom was one of my dearest friends with whom I shared countless good times. One of the many things we had in common was our love and appreciation of delicious food. I somehow ended up being entrusted with her box of recipes. It’s one of my most treasured possessions and is filled with the recipes she loved to prepare, which just so happen to be the ones I love to eat!
This BLUEBERRY BUNDT CAKE is perfect when served on a sunny summer afternoon or as a post-dinner dessert. I REALLY hope you get a chance to make it. It’s light, flavourful and not too sweet, plus it has wonderful lemony flavour notes that are so refreshing.
Here are some tips on how best to tackle this beloved Bundt cake recipe and ensure complete success.
MAKE ROOM!
Bringing your ingredients to room temperature before you begin is really important. Super-soft butter creams so well with the sugar, keeping the batter light. The eggs also seem to perform better when brought to room temperature, - the yolks blending well with the butter and sugar and the whites whipping up perfectly to hold stiff peaks.
GO WILD!
Use wild blueberries whenever they’re available. Although more expensive, and sometimes hard to find, wild blueberries win hands down for best flavour. They’re also much smaller than their commercially grown cousins. Smaller berries have a better chance of suspending in the cake batter and not dropping to the bottom of the pan.
WASH & SET
Wash your blueberries maybe an hour beforehand and set them aside to dry on paper towels. Right before you add them to the batter, toss and coat them in a bit of flour to further help suspend them in the batter.
BUNDT HUNT
Although you can use a springform pan for this recipe, I love the look of a fancy Bundt pan. Grease and flour it carefully before adding the batter, even if you’re using a silicone Bundt pan as we did. Missing even the smallest area may cause the cake to stick, and you don’t want that to happen, trust me!
THAT’S COOL!
Allow the cake to cool for about 20 minutes before you invert the pan onto a wire rack. The cake should fall away from the pan without incident. Once it has cooled for an additional 30-45 minutes, dust it with icing sugar, slice and serve. Enjoy it with a dollop of fresh whipped cream and blueberries.
When a wild blueberry cake is this delicious, you can expect your guests to ask for seconds. Enjoy this family favourite with all my love!
INGREDIENTS
2 pints of blueberries, wild preferred, washed and dried
½ pound of butter, 2 ticks, at room temperature
2 cups of granulated sugar
8 eggs, separated
2 cups of unbleached all-purpose flour
1 teaspoon of baking powder
½ teaspoon of salt
2 teaspoons of pure vanilla extract
1 tablespoon of lemon juice
zest of one lemon
To garnish:
icing sugar
freshly whipped cream
blueberries
INSTRUCTIONS
1) About two hours before preparing the recipe, bring eggs and butter to room temperature. Wash the wild blueberries and place onto paper towels to dry.
2) Preheat oven to 350°F. Grease and flour a Bundt pan.
3) In a medium-sized mixing bowl, combine flour, baking powder and salt. Sift, then sift again.
4) Cream butter and sugar in a stand mixer with the paddle attachment until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. With the mixer running, add vanilla, lemon juice and lemon zest until incorporated.
5) With the stand mixer running on a slow setting, add the flour mixture ¼ cup at a time. Mix until all of the dry ingredients are well incorporated.
6) Take the bowl of egg whites and whip until they hold stiff peaks. Gently fold them into the batter until combined.
7) Toss the blueberries in enough flour to coat them. Pour about a quarter of the batter into the prepared pan, then sprinkle a handful of blueberries evenly on top. Repeat this three more times and finish with a final sprinkling of the last few floured blueberries.
8) Transfer to preheated oven and bake for 1 hour and 20 minutes, or until the top of the cake is golden brown and a cake tester comes away clean.
9) Remove from oven and allow it to stand for 20 minutes in the pan. Place a serving plate onto the top of the pan and invert to release the cake. Allow it to cool for about 30-45 minutes before dusting with icing sugar.
10) Slice and serve with whipped cream and a few blueberries.
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THANKS FOR WATCHING! - Навчання та стиль
Delicious 😋 recipe, thank you ☺️
Thanks for trying, Elizabeth! Another good one (interesting ingredients) is the Whisky Cake, if you're so inclined!
Hi my friend, I enjoy making Bundt cakes because they look so pretty and yours looks delicious too! Thanks for sharing and I’ll see you soon, Dolores 😍
Thank you Diva! XO
Thanks! I can't wait to try it. I have lots of blueberries
You go, Lori... yum!
WOW looks delicious thanks for sharing.
Thanks!
Yum🌸
Certainly is, Denise! Hope you can make and try it... quite fab!
Mom's recipes are the best. I saw the first wild blueberries at the market. I had to pass because they were $10 for a scant half pint. Hopefully they come down in price a bit or I can find a patch. Thanks for sharing this recipe, will definitely give it a try.
Thanks, Liz... wait for the prices to drop...
Nice Peppermill!
Thank you... got it from a fan!