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Monday, August 25, 2014

Blueberry bundt cake

My friend E's mom lives in Maine and she came down this weekend with a load of lobster meat for a delicious lobsterfest!  B and I were supposed to be away but due to a change in plans, we ended up actually being in the city for it.  Once we found out we'd be able to attend, I offered my baking services to E.  I was thinking beach-themed cupcakes, lobster-shaped cookies, and lobster and other beach-related chocolate lollipops, but was really up for anything.  E thought a blueberry dessert would be fun keeping with a "Maine" theme -- and I couldn't agree more!

So I set out to find the perfect blueberry dessert.  At first I thought blueberry shortcake, which them changed to blueberry biscuits with vanilla ice cream and blueberry sauce, and ultimately ended with a blueberry buttermilk bundt cake served with vanilla ice cream.  (Admittedly, the thought of blueberry cupcakes also (briefly) passed through my head.).

This cake was delicious (and super easy to make, too!), and went perfectly with our delicious lobster lunch that came straight from Maine!

Blueberry Buttermilk Bundt Cake
From Food Network


2 sticks unsalted butter, at room temperature, plus more for the pan
3 cups plus 2 Tbsp flour
2.5 tsp baking powder
1 1/4 tsp salt
1 3/4 cups granulated sugar
1/4 cup vegetable oil
4 large eggs, at room temperature
1 tsp vanilla extract
3/4 cup buttermilk
2 cups blueberries (about 1 pint -- mine was a bit more than 1 pint)


Preheat the oven to 350F
Generously butter a nonstick 12 cup bundt pan -- I used Pam for Baking -- it works like a charm!
Whisk 3 cups flour, baking powder, and salt in a medium bowl.

Beat 2 sticks butter, granulated sugar, and vegetable oil in a bowl with a mixer on medium-high until fluffy, at least 5 minutes.
Scrape down the sides of the bowl with a rubber spatula as needed.
Reduce mixer speed to low.
Beat in the eggs 1 at a time.
Beat in vanilla.
Add about 1/3 of the flour mixture and half of the buttermilk, beat until almost incorporated.
Add another 1/3 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 for 30 seconds.
Finish incorporating the flour by hand to avoid overmixing (mine was a little "overmixed" and it was fine!)

Toss the blueberries with the remaining 2 Tbsp of flour in a small bowl.
Spoon 1/3 of the batter evenly into the prepared pan.
Sprinkle half the blueberries on top, then cover with another 1/3 of the batter.
Scatter the remaining blueberries on top and then 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, about 1 hour to 1 hour and 10 minutes (mine took 55 minutes).

Transfer to a rack and let cool for 30 minutes in the pan.
Run a small sharp knife around the edge of the pan to loosen the cake (I didn't have to since I used the Pam, the cake popped right out.  Literally.).
Invert the cake onto the rack to cool completely (I inverted mine onto a cardboard cake round, since I needed it on there to transport it to the Lobsterfest.)

*I served mine with vanilla ice cream, since I think that vanilla ice cream and blueberries are a perfect summer dessert!!  I was also going to make some homemade blueberry sauce but got too lazy...*

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