Hope everyone has a wonderful 4th of July tomorrow!!
blueberry buttermilk bunt cake w. lemon glaze & strawberries
- Cake recipe:
- 2 sticks unsalted butter, at room temperature, plus more for the pan
- 3 cups plus 2 tbsp. all-purpose flour
- 2½ tsp. baking powder
- 1¼ tsp. salt
- 1¾ cups sugar
- ¼ cup vegetable oil
- 4 large eggs, at room temperature
- 1 tsp. vanilla extract
- ¾ cup buttermilk
- 2 cups blueberries (about 1 pint)
- Confectioners' sugar, for dusting
- Lemon zest, for garnish
- Topping recipe:
- 2 to 3 cups strawberries, halved or quartered (about 1 pint)
- 1 to 2 tbsp. sugar
- 2½ cups confectioners' sugar
- 1 tbsp. unsalted butter, at room temperature
- 4 to 5 tbsp. milk
- 1½ tsp. lemon juice
- For the cake: Preheat the oven to 350 degrees. Generously butter a nonstick 12-cup Bundt pan.
- In a medium bowl, whisk together 3 cups flour, the baking powder and salt.
- Beat 2 sticks butter, the sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
- Toss the blueberries with the remaining 2 tbsp. flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top.
- Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
- For the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes.
- Just before serving, make the glaze. In a medium bowl, whisk the confectioners' sugar, butter, milk and lemon juice; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices. Dust with confectioners' sugar and garnish with lemon zest.
Recipe adapted from Food Network.