We are in Canada and it is AMAZING. When my Mum was 17 she went on an exchange, and the family that she stayed with are our second family. The lake has been amazing, and yesterday we went and watched the Salmon swimming up the river to spawn. I have spent the last few days making the layers that make up the wedding cake, and we have carrot cake scraps coming out of our ears! I can't wait to see how it all comes together.
Blueberry season in NYC was just just finishing just as we were leaving. I managed to get hold of a couple of trays of them from the Greenmarket, and popped them into a lemony bundt cake. The only other bundt cake I had made was the day before this one, and MY GOODNESS I didn't grease and flour the tin properly and it was a DISASTER. If I have one piece of advice when making bundt cakes, it is to grease the tin well, and then generously flour. Like, grease the SHIT out of it. I managed to find some baking spray which has flour in it, so I have found that loading up the tin with that seems to help with an easy release. Tossing the blueberries in a little flour before you incorporate them with the mixture also helps to keep them evenly distributed within the cake.
I glazed this cake with an icing sugar/milk/lemon juice glaze, which I coloured with a teeny bit of reduced blueberry juice. However if you want a blueberry flavoured glaze, (Same as the last photo on this post) you can increase the amount of blueberries and leave out the milk, and the result is a blueberry flavoured, amazingly purple/pink glaze. I have added both options in the ingredients list.
The lemon flavour in this cake comes from a slightly different method - a whole lemon blended up. I find that this gives it bit more of an intense lemon flavour without being too overpowering. If you want to skip this step, just add the juice and the zest of the lemon to the mixture with the other ingredients, but it is definitely worth giving it a go!
Lemon Blueberry Bundt cake
- Makes one 10 cup bundt cake -
140g (10 Tbsp) butter, at room temperature
1 1/4 cup sugar (250g) sugar
2 large eggs
2 3/4 cup (350g) flour, minus 2 Tbsp reserved for tossing blueberries
1 teaspoon (5g) baking powder
1/2 tsp (2.5g) baking soda
pinch of salt
3/4 cup (180ml) buttermilk, or 3/4 cup milk plus 3/4 tbsp white vinegar
One medium lemon, whole
zest of one lemon
2 Tbsp (30ml) lemon juice
1 1/2 cups (210g) fresh blueberries
1/4 cup (40g) fresh blueberries
2 tsp (10 ml) water
1 Tbsp (15ml) Milk
1 Tbsp (15ml) Lemon juice
1 1/2 cups (190g) powdered sugar, sifted
Alternative berry glaze
1 cup (150g) blueberries
1/4 cup (60ml) water
2 cups (250g) powdered sugar, sifted
- PROCESS -
Preheat the oven to 350f/180c. Generously grease and flour a 10 cup bundt pan. ( I used the heritage pan)
Combine the flour, baking powder, baking soda and salt in a bowl and set aside - reserve two tablespoons of the flour to toss the blueberries. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3-5 minutes. Add the lemon zest and beat well. Add the eggs one at a time, beating well after each addition.
Cut both ends off the lemon and cut in half horizontally, and again into quarters. Remove as many seeds as possible using the end of a small sharp knife. Place the lemon quarters, lemon juice and buttermilk in a blender, and pulse until smooth.
Add the flour in three additions, alternating with the blended lemon and buttermilk, beginning and ending with the flour. Mix until well incorporated.
Spritz the blueberries with a small amount of water, and toss in the two tablespoons of flour. Gently fold into the cake mixture, and scrape the mixture into the tin.
Bake for 45-50 minutes or until lightly golden, and a skewer inserted near the centre of the cake comes out clean. Cool in the tin for 20 minutes, then turn onto a wire rack and allow to cool completely.
In a small saucepan, bring the blueberries and water to just before a simmer, mashing well with a fork to break down the berries and release the juice. Add water a teaspoon at a time if necessary. Press the berry mixture through a sieve. You should be left with a very small amount of juice.
Sift the powdered sugar into a small bowl. Add the milk and lemon juice, and mix until smooth, adding more powdered sugar or milk as needed to get to a glaze consistency. Add the blueberry juice a small amount at a time until it reaches a light purple colour. Pour over the cooled cake, and allow to set before eating.
If you are wanting to make the blueberry glaze, use the same method, but omit the milk/lemon juice.