Blueberry Buttermilk Bundt Cake
Yield: About 10-12servings
INGREDIENTS
Soft butter and flour for prepping Bundt pan
2cups plus 1tablespoon all-purpose flour, divided use
1 1⁄4 teaspoons baking powder 1⁄4 teaspoon baking soda
2 cups blueberries
11⁄4 cups granulated sugar 1lemon or lime (you will just use the zest, the colored portion of peel)
1 stick (8 tablespoons or 4 ounces) unsalted butter, cut into chunks, room temperature
1⁄4 teaspoon salt
3 large eggs, room temperature 11⁄2 teaspoons vanilla extract 1⁄2 cup neutral oil, such as canola 1⁄2 cup buttermilk (well shaken before measuring), room temperature
Garnish: powdered sugar for dusting Optional for serving: ice cream or sweetened whipped cream
DIRECTIONS
1: Center oven rack and preheat to 350 degrees. Generously butter 12-cup Bundt pan, dust with all-purpose flour, invert and tap out excess flour. Do this even if your pan is nonstick.
2: Whisk together 2cups flour, baking powder and baking soda. Set aside.
3: In separate bowl, toss blueberries with 1 tablespoon flour; set aside.
4: Put sugar in bowl of stand mixer, or in a large bowl if using hand mixer. Grate zest of lemon or lime over sugar and, using the paddle attachment, mix on medium speed for 1 minute. Add butter and salt; mix on medium speed for about 3minutes. Reduce speed to low and add eggs, one at a time, beating for a minute after each egg goes in. Beat in vanilla and then the oil.
You will have a glossy mixture with creamy smoothness. On low speed, mix in buttermilk. Turn off mixer and add flour mixture all at once; pulse mixer on low a few times. Beat on low speed only until dry ingredients disappear and batter is smooth. Using a flexible spatula, fold in berries.
5: Spoon batter into prepared pan. Smooth top and swivel pan from side to side to even batter and get into all the curves. Bake 55-60minutes, until top is brown and sides of cake pull away from the pan when gently nudged; a skewer inserted in center of cake will come out clean.
6: Transfer cake to cooling rack and rest 15minutes. Invert on cooling rack to unmold. Cool completely before dusting with powdered sugar. If desired, serve with sweetened whipped cream or ice cream.
Source: “Everyday Dorie,” by Dorie Greenspan (Houghton Mifflin Harcourt, $35)