Saturday, May 25, 2019

Blueberry Bundt Cake.

Some of my best recipes come from a combination of four things:
1)  Boredom
2)  Sweet tooth
3)  Food in fridge or on counter that needs immediate attention
4)  Cleaning out fridge

Today's Blueberry Bundt Cake is a result of all four.

I wanted something to do.  I needed something sweet.  I had blueberries that had seen better days.  I had a used package of cream cheese in the fridge that I wanted to get rid of.  It was a perfect storm.

I didn't bother to do the step-by-steps here because they're not necessary.
Just pull out the stand mixer (makes it so much easier than hand-held) and start adding ingredients, letting the mixer do all the work.

First, get out a bundt pan and butter and flour it.  Be sure to get all the crooks and nannies.
Then start adding your ingredients, beating on low to medium the whole time.

Rosie's Blueberry Bundt Cake

Heat oven to 325°.

2 sticks unsalted butter, softened
5 1/2 oz. cream cheese, softened  (Yes.  I used 5 1/2 oz.  I was cleaning out the fridge cheese drawer at the time and 5 1/2 oz. is what I had, so that's what I used.)
2 cups sugar
4 eggs, room temperature
1 TB vanilla
zest of 1 lemon
1/4 cup lemon juice
1/2 cup sour cream
3 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup buttermilk
2 cups blueberries tossed with 1-2 TB flour  (Tossing the blueberries with the flour helps keep the blueberries suspended in the batter and not all settle on the bottom.  Or at least that's the plan.)

Beat together butter and cream cheese about 1 minute.  Slowly beat in sugar, creaming well.
With beater going at medium/low speed, start adding:
eggs, one at a time, beating until incorporated, lemon zest and juice, sour cream.  Beat 2 minutes.

In a small bowl, whisk together dry ingredients - flour, baking powder, and baking soda.

Add dry ingredient mixture alternatively with buttermilk, beginning and ending with the dry, beating on low to combine.  Do not overmix.
Fold in blueberries.
Pour into prepared Bundt pan and bake in a 325° oven for about 55 minutes, rotating halfway through.  Use a toothpick or skewer to test for doneness.  A few crumbs on the pick is fine.  You just don't want wet batter on it.  Cool about 15 minutes in the pan then invert onto a wire rack and leave it to unmold itself.  Let cool completely before glazing.

1 cup confectioner's sugar
zest of one lemon
3 TB lemon juice
pinch kosher salt
1 tsp unsalted butter
Mix all ingredients except butter until smooth.  Add in butter and nuke about 30 seconds, then whisk to combine.  Drizzle over cooled cake.

Let it cool.
Glaze away!

This is the fun part.

Can one ever have too much glaze?
No.  One can never have too much glaze.
 Mr. Hawthorne said he hoped I wrote down the recipe for this one.


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