Whenever I make a bundt, I think about in My Big Fat Greek Wedding when Tula & Ian's parents meet for the first time, & Ian's mom brings a bundt cake to a huge Greek party. Tula's mom has no idea what it is, calls it a "bonk" & says, "There's a hole in this cake!"
Always makes me giggle because bundts are funny looking cakes.
(Why is there a hole you ask? Well that hole allows for more heat distribution for the cake, & that hole is a contributor of why a bundt cake is so moist. Makes sense if you think about it!)
R E C I P E
C A K E
2 cups frozen blueberries (I always have frozen on hand, you can also use fresh)
1 teaspoon of flour to mix with blueberries
2 3/4 cups of flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
2 cups white sugar
4 large eggs
2 teaspoons vanilla
Juice from 1 1/2 - 2 lemons (1/3 cup ish)
2 tablespoons lemon zest ( if you don't have a zest-er, don't hurt yourself trying to make this happen -- can you tell i almost hurt myself trying to zest a lemon with a knife? it's not safe -- anyways, it's ok to go without, but the zest sure does add flavor)
1/4 cup canola oil
1 cup sour cream
G L A Z E
1 cup confectionary sugar
1 big squeeze lemon juice from a half of lemon (or milk, if you ran out of lemons)
Preheat oven to 350 degrees. Prepare your bundt. Be sure to spray it BIG time. You don't want your gorgeous cake stuck in the ridges.
Mix the flour & the blueberries ( the flour ensures the blueberries hold their place while in the bundt and don't just sink to the bottom, or top if you're getting technical)
Whisk together the dry ingredients -- flour, baking powder, baking soda, & salt -- set aside.
Using the standing mixture (paddle attachement), cream the butter & sugar together until fluffy.
Add the eggs & vanilla. Then, slowly add the lemon juice, lemon zest, & the canola oil.
Next alternate adding the dry ingredients & the sour cream. Add a little dry, mix, add half the sour cream, mix, add more dry, mix, add the remaining sour cream, mix, add the last of the dry ingredients.
Go in there with a rubber spatula after to ensure there are no dry spots in the batter & wipe down the edges.
Fold in the bloobs (blueberries).
Ensure your bundt is prepped with Pam, hell, spray it again if you need to, & spoon batter into bundt pan.
Bake for 1 hour. Use the toothpick method to ensure it's cooked through.
Take out of oven and let cool for 30 minutes. Use a plate to invert it up so it's standing up. Let it cool for another 20 minutes.
While cooling, mix confectionary sugar with lemon juice. If you want a thicker glaze, add less lemon juice. If you want a thin glaze, add more. If you made your glaze too thin, add more confectionary sugar. In my opinion, you can't go wrong with glazes. Really. It's just sugar.
Remove bundt cake pan & spoon add glaze on top.
YUMTOWN, population, you.
E N J O Y