Bundt Cakes look like giant donuts
I love brunches. The idea of having a nice big meal, enjoying a plethora of delights over an extended period of time in the midst of good conversation is IDEAL to me. I also love cooking for brunches too. Last weekend we had our friends Maggish over and so I decided to try out a couple new recipes for this get together. I decided to make this lemon blueberry bundt cake and boy was it a winner. Now this is my second time making a real cake, and I can definitely say I am now not scared to make cakes anymore. I highly recommend making this cake for any old occasion. The buttermilk/lemon/blueberry/vanilla combo is a heavenly treat.
LEMON-BLUEBERRY POPPY SEED BUNDT CAKE
Hardly altered, courtesy of a recipe I found on Myrecipes.com
INGREDIENTS
Cooking Spray
1 1/2 Tablespoons dry breadcrumbs
1 3/4 cups granulated sugar
3/4 cup butter, softened
4 large eggs
3 cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon poppy seeds
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh blueberries
3/4 cup light buttermilk
1/3 cup fresh lemon juice (about 3 lemons)
Seeds from 1 Vanilla bean
1 teaspoon lemon extract
Glaze:
1 cup powdered sugar
1 Tablespoon light buttermilk
1 Tablespoon fresh lemon juice (about 1/2 a lemon)
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. To prepare the cake, coat a 12 cup Bundt pan with cooking spray, dust with breadcrumbs.
3. Combine granulated sugar and butter in a large bowl, beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each egg. Weigh or lightly spoon flour into the dry measuring cups, level with a knife. Combine flour and next 4 ingredients (through salt), stir with a whisk. Add blueberries to flour mixture, toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, vanilla seeds and extract. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter info prepared pan.
4. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool pan on a wire rack for 10 minutes. Remove cake from pan, cool on rack.
5. To prepare glaze, place powdered sugar in a small bowl, add buttermilk and juice, stirring with a whisk until combines. Pour glaze over warm cake and let it cool. The glaze will harden once it cools.
I agree Kalani that it looks like a giant donut :).
LEMON-BLUEBERRY POPPY SEED BUNDT CAKE
Hardly altered, courtesy of a recipe I found on Myrecipes.com
INGREDIENTS
Cooking Spray
1 1/2 Tablespoons dry breadcrumbs
1 3/4 cups granulated sugar
3/4 cup butter, softened
4 large eggs
3 cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon poppy seeds
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh blueberries
3/4 cup light buttermilk
1/3 cup fresh lemon juice (about 3 lemons)
Seeds from 1 Vanilla bean
1 teaspoon lemon extract
Glaze:
1 cup powdered sugar
1 Tablespoon light buttermilk
1 Tablespoon fresh lemon juice (about 1/2 a lemon)
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. To prepare the cake, coat a 12 cup Bundt pan with cooking spray, dust with breadcrumbs.
3. Combine granulated sugar and butter in a large bowl, beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each egg. Weigh or lightly spoon flour into the dry measuring cups, level with a knife. Combine flour and next 4 ingredients (through salt), stir with a whisk. Add blueberries to flour mixture, toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, vanilla seeds and extract. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter info prepared pan.
4. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool pan on a wire rack for 10 minutes. Remove cake from pan, cool on rack.
5. To prepare glaze, place powdered sugar in a small bowl, add buttermilk and juice, stirring with a whisk until combines. Pour glaze over warm cake and let it cool. The glaze will harden once it cools.
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