Happy memorial day everybody! When I think of memorial day, immediately I think of cookouts where you invite all your neighbors and stuff up on burgers, hot dogs, chips, pasta salad, and, of course, dessert that usually involves some kind of fruit. And, most of all, the weather is beautiful…that early summer breeze adding the perfect mix of hot and cold. Unfortunately, today was an exception to that perfect cookout weather…it was only 50 degrees and rainy, as you can see in the picture I took of our backyard.
This brings us to a cake…to be exact, a lemon blueberry bundt cake. For me, nothing quite says summer like blueberries. But pair blueberries with sunny, zesty lemon, and you have the perfect midsummer, slightly refreshing treat. Or, in my case, you sit inside wearing long pants and eat it with a warm latte, wishing the weather was nicer. Either way is acceptable.
This cake is simple, but at the same time has an elegance to it that makes you want to serve it for afternoon tea with crumpets. It has a very springy, moist texture that is unlike most pound cakes, making it light and delicate. It has the perfect balance of tart lemons, buttery cake and fruity blueberries. It’s as good as it sounds, maybe better. Believe me.
This recipe is from Martha Stewart
Blueberry-Lemon Bundt CakeIngredients: 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest 2 teaspoons baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup packed light brown sugar 4 large eggs 1 teaspoon vanilla extract 1 cup sour cream 2 cups blueberries 2 tablespoons grated lemon zest Nonstick cooking spray, for pan Directions:
- Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
- In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
- In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-inch bundt pan with cooking spray. Spread batter into prepared pan.
- Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Meanwhile, prepare glaze.
Lemon GlazeIngredients: 2 cups confectioner’s sugar 3 to 4 tablespoons fresh lemon juice Directions:
- Place confectioner’s sugar in a medium bowl or liquid measuring cup; stir in lemon juice. (Glaze should be thick, yet pourable.) Add more sugar or lemon juice as necessary to achieve desired consistency.
- Drizzle over cake, let harden.