Blueberries are in season so I bought some that were local and found this recipe. I've never made a bundt cake, so went and bought a "Betty Crocker" pan at the dollar store. I covered the inside with cooking spray. What I used:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 2⁄3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 ½ cups sugar
- 4 large free range eggs, at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup 0% fat organic Greek yogurt
- 1 lb blueberries, washed
I preheated the oven to 350°F. I wasn't too happy about this as it was a very warm evening outside. I washed the blueberries, then coated them lightly with sugar.
I read this stopped them from all falling to the bottom of the cake pan. We would see, I guess. I creamed the butter and sugar together.
This was hard with a hand mixer and not easy. It was quite messy even at the lowest speed. So, it made me decide to put a Kitchen-Aid mixer on my retirement list of must haves. I would never do this by a hand mixer again. I added the eggs, one a time. That was easy to mix. Then the vanilla. Then the sifted dry ingredients, alternating with the yogurt, in 3 different batches. It was quite a thick batter. This was a chore and a pain and messy. I gently folded in the blueberries except I kept a layer out for the bottom of the pan, as below.
I put this in the oven and set the timer to 55 minutes. It was done at that time.
I cooled it for 20 minutes in the pan and then flipped it out onto a rack.
I didn't want to make a glaze, so I found this vanilla sugar instead.
I sprinkled it over the top with a tiny sifter.
My taste taster son was not available so I had a slice. I really enjoyed it though I wished I had put some lemon zest in. I even had one on the counter. This is probably the first time I've ever eaten blueberry cake so I'm probably not a good judge of it.
I read this stopped them from all falling to the bottom of the cake pan. We would see, I guess. I creamed the butter and sugar together.
This was hard with a hand mixer and not easy. It was quite messy even at the lowest speed. So, it made me decide to put a Kitchen-Aid mixer on my retirement list of must haves. I would never do this by a hand mixer again. I added the eggs, one a time. That was easy to mix. Then the vanilla. Then the sifted dry ingredients, alternating with the yogurt, in 3 different batches. It was quite a thick batter. This was a chore and a pain and messy. I gently folded in the blueberries except I kept a layer out for the bottom of the pan, as below.
I put this in the oven and set the timer to 55 minutes. It was done at that time.
I cooled it for 20 minutes in the pan and then flipped it out onto a rack.
I didn't want to make a glaze, so I found this vanilla sugar instead.
I sprinkled it over the top with a tiny sifter.
My taste taster son was not available so I had a slice. I really enjoyed it though I wished I had put some lemon zest in. I even had one on the counter. This is probably the first time I've ever eaten blueberry cake so I'm probably not a good judge of it.
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