BLUEBERRY BUNDT CAKE
INGREDIENTS:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup nonfat plain Greek yogurt, at room temperature
1 3/4 cups granulated sugar
3/4 teaspoon salt
4 large eggs, at room temperature
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk, at room temperature
Zest of 2 lemons
1 1/2 cups fresh blueberries, optional
1/2 cup powdered sugar
1 tablespoon freshly squeezed lemon juice
1-3 tablespoon milk (for the glaze)
Garnish:
1/2 cup silver almonds
1/2 cup fresh blueberry
Directions:
- Preheat the oven to 350 degrees. Set out a 10-12-cup nonstick Bundt cake pan.
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter and Greek yogurt on medium speed until beginning to turn smooth, about 20 seconds. Add the sugar and beat 1 minute. Scrape down the bowl, then add the salt. Beat 1 additional minute until fluffy and lightened in color.
- Add the eggs, one at a time, beating well after each addition, stopping to scrape down the side of the bowl once or twice to make sure the ingredients are combining evenly.
- In a separate bowl (all dry ingredients), whisk together the flour, baking powder, and baking soda. Add 1/3 of the flour mixture to the butter mixture, mixing on low speed just until the flour disappears. Add 1/2 of the buttermilk, beating on low to incorporate, then the second 1/3 of the flour mixture, the remaining buttermilk, then the last 1/3 of the flour mixture, beating just until the flour disappears and the ingredients are blended. The batter will look a little shagging by should not have any large lumps. On low speed or by hand, mix in the lemon zest (I usually just zest right over the bowl).
- Generously grease the bundt pan with nonstick spray. Pour the 1/2 the batter into the prepared pan, then sprinkle with 1/2 cup of the blueberries. Add the next 1/2 of the batter and sprinkle with the next 1/2 of the blueberries. Continue alternating the cake and berries, ending with the batter. Gently shake the bundt pan so there is no bubbles and the top is level off.
- Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If you are using a dark pan, check at the 40-minute mark as the cake will bake more quickly.
- Remove the cake from the oven. Immediately run a thin knife carefully between cake and pan all around the edge to loosen it. Place the bundt pan on a cooling rake. Let cool completely on the rack. Once the cake is cool…turn upside down onto a plate or cake stand.
- While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. If you desire a thicker glaze, add a bit more powdered sugar until your desired consistency is reached. Drizzle over the cooled cake and garnish with some fresh blueberry.
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