Tuesday, September 08, 2015

Lemon Blueberry Buttermilk Muffin Cake


1 cup unsalted butter, softened
2 cups sugar
3 large eggs
1 tbsp vanilla extract
1/2 tbsp lemon extract
2-3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/4 cup buttermilk
1 pound fresh blueberries

Spray bundt pan liberally with baking spray that includes flour. Preheat over to 300 degrees. Cream butter and sugar together with electric mixer. Next beat in eggs, vanilla and lemon. In separate bowl combine flour, baking powder, baking soda and salt together and stir gently with fork. Lots of people skip this step, but its important to make sure your dry powders are mixed well because they could spread unevenly in your cake if you toss them in mixer one at a time. Now you will alternate adding in the flour mixture and buttermilk. When all combined, gently fold in half the blueberries. I would remove the paddle attachment from mixer and do by hand as to not crush berries. Put mixture in bundt pan. Then add rest of blueberries to the top (so they will bake out and be a delicious bottom for your cake once baked). Bake for 65-75 minutes. Use toothpicks a lot to test that it is really done. Should be golden brown and not jiggly at all. Then let cake cool COMPLETELY before trying to flip it over...this could take up to two hours.

I didn't make the glaze or crumble that was included in the original recipe. I would probably make the glaze next time to cover up the little imperfections left from getting the cake out of the pan.

No comments: