Saturday, 14 September 2013

Blueberries Buttermilk Bundt Cake
蓝莓酪乳Bundt 蛋糕

September mid-term school holiday has passed quietly. As we did not plan to go anywhere in such a short period, kids stayed at home most of the time, and I went to work as usual. Without the pressure of waking up at 6am in the morning, I stayed up late on a weekday and baked my 2nd Bundt cake.
Some left-over blueberries have been in my freezer for months. I used them mostly in cheesecake and muffins. Looking at my newly bought Bundt pan,  Blueberries Bundt cake poped up in my mind.

Since these blueberries tastes a bit sour, I decided to use my favorite Lemon Buttermilk Bundt Cake recipe,  and replace lemon with blueberries.  As expected, the Bundt cake turned out so tender and moist! Blueberries evenly distributed within the cake, nicely moderated the sweetness of the cake. Without cutting the cake, you can't tell it has some blueberries inside. I did not prepare the glaze as the fresh cake iteself tastes finger lickin' good!



- 2½ cups and 2 tablespoons flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 227g unsalted butter, at room temperature
- 1 cup sugar
- Zest of 1 lemon (I did not put)
- 3 large eggs
- ½ teaspoon lemon extract (I did not put)
- ¾ cup buttermilk
-1 cup frozen blueberries

  1. Preheat  oven to 180 DegC
  2. Mix flour, baking powder and the salt in a bowl.
  3. Cream together butter and sugar with an electric mixer. Add eggs one by one. Beat well.
  4. Add 1/3 of the flour mixture and beat until just blended. Mix in half of the buttermilk. Blend in the next third of the flour, and then the rest of the buttermilk. Blend in the last third of flour.
  5. Add the lemon zest, mix thoroughly.
  6. Add the blueberries and the remaining 2 tablespoons of flour to a bowl. Toss gently until the blueberries are well-covered with flour.
  7. Pour half of the batter into generously greased Bundt pan. Stir half of the blueberries into the batter.
  8. Cover the blueberries with the remaining half of the batter, and stir the rest of the blueberries.
  9. Shake the pan gently to even out the surface.
  10. Bake for 40-42 minutes or until cake tester comes out clean.
  11. Leave cake to cool about 30 minutes before turned out to a rack.
Recipe adapted here.

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