Summer needs a cake.
A cake with berries.
Made in a bundt pan, because they are retro and cool and make you feel like your grandmother, which is freakishly OK, even though she is 88 and you are 29. And if the cake comes out cleanly, you will feel like a rock star, because lets face it…those pans are a circular baker’s nightmare. And if parts get stuck…well that is why you drizzle cakes with glaze. Glaze = cake make-up. It’ll hide those imperfections. If you want to hide them. Personally, I like imperfections…in people and cakes.
But I also love glaze…so glaze away.
To ensure rock star-ism…liberally, and I do mean liberally, butter and flour your bundt pan. I don’t trust non-stick spray with bundt cakes…I don’t think our grandmothers used non-stick spray. Just sayin’.
Those blueberries are totally checking themselves out … Do you think blue makes my eyes pop? For sure!
My favorite cake, is a cake full of blueberries. OK, anything full of blueberries I will devour. I have no self-control when it comes to blueberries. Zero. I simply just can’t be trusted. Tell me a secret and I’ll keep it to the grave. Tell me to save you a piece of blueberry something or other and I’ll eat it before you even get a glimpse of it. And I will have no regrets nor will I try to hide the evidence…
Bundt cake success!
This cake does not disappoint in the blueberry department. It is chock-full…down right loaded with sweet blueberries. The batter is rich and thick…no blueberries drowning on my watch. And the final cake is light, yet dense (is that even possible?) and tender. Perfect for an after dinner dessert or a Saturday morning breakfast, or mid-day snack…
Buttermilk Blueberry Bundt Cake
3 Cups All-Purpose Flour
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 Sticks Butter, browned and chilled (you want it to be solid again)
1 Cup White Sugar
2/3 Cup Light Brown Sugar, firmly packed
Grated Zest of 1 Lemon
4 Large Eggs
2 Teaspoons Vanilla Extract
1 Cup Buttermilk
2 Cups Fresh Blueberries
4 ounces Cream Cheese, room temperature
- 1 Tablespoon Butter, room temperature
- 1/2 Teaspoon Vanilla Extract
1+1/2 to 2 Cups Powdered Sugar
Pinch of salt
2-4 Tablespoons Milk ( add slowly until desired consistency is reached)
Preheat oven to 350°F and liberally butter and flour your bundt pan. Set aside.
Sift together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the solidified browned butter, white sugar, brown sugar, and lemon zest. Add eggs, one at a time, beating well between each addition. (*remember to scrape down the side and bottom of bowl between additions as well). Add vanilla.
With mixer on low, beat in the dry ingredients alternating with the buttermilk. It’ll look like this…1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, 1/3 dry. With a rubber spatula, give the batter a few stirs by hand to get everything well mixed. Fold in the blueberries.
Pour batter into the prepared bundt pan and place in preheated oven for 45-55 minutes until toothpick, when inserted, comes out clean. Remove from oven and let cool for about ten minutes before removing cake from pan and letting it cool completely on a wire rack.
Once cool, make glaze and pour generously over the cake.
To make the glaze, beat together cream cheese and butter. Add vanilla. With mixer on low, slowly beat in the powdered sugar. Beat in milk, tablespoon by tablespoon, until desired consistency is reached. Pour over cake and let run down the side of the cake.