Post by Loupy on Jul 2, 2014 15:59:56 GMT -7
Blueberry Muffin Bundt Cake
From: Sommer Collier @ www.aspicyperspective.com/
Blueberry Muffin Bundt Cake! Simple and sweet blueberry cake loaded with blueberries and lemon zest, then topped sweet buttermilk glaze and crispy crumbly oat topping. This blueberry cake is a sensation any day of the week.
Prep Time: 20 minutes
Cook Time: 60-80 minutes
Yield: 12+ servings
Ingredients:
For the Blueberry Cake:
1 cup unsalted butter, softened
2 cups sugar
3 large eggs
1 Tb. vanilla extract
2 3/4 cups all purpose Gold Medal Flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cup buttermilk
Zest of 2 lemons
1 lb. fresh blueberries
For the Buttermilk Glaze:
3 Tb. buttermilk
1 cup powdered sugar
For the Oat Crumble Topping:
2 Tb. butter
2 Tb. brown sugar
3 Tb. flour
2 Tb. oats
2 Tb. sliced almonds
Directions:
For the blueberry cake:
Preheat the oven to 325 degrees F.
Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour.
In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy.
Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl.
Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated.
Finally beat in the lemon zest before turning the mixer off.
Use a spoon the stir in half the blueberries.
Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top.
Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack.
DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise!
Once the cake is cooling on the rack, mix the oat crumble.
Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces.
Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes.
Cool on the baking sheet before proceeding.
For the glaze,
Whisk the buttermilk and powdered sugar in a small bowl.
Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.
From: Sommer Collier @ www.aspicyperspective.com/
Blueberry Muffin Bundt Cake! Simple and sweet blueberry cake loaded with blueberries and lemon zest, then topped sweet buttermilk glaze and crispy crumbly oat topping. This blueberry cake is a sensation any day of the week.
Prep Time: 20 minutes
Cook Time: 60-80 minutes
Yield: 12+ servings
Ingredients:
For the Blueberry Cake:
1 cup unsalted butter, softened
2 cups sugar
3 large eggs
1 Tb. vanilla extract
2 3/4 cups all purpose Gold Medal Flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cup buttermilk
Zest of 2 lemons
1 lb. fresh blueberries
For the Buttermilk Glaze:
3 Tb. buttermilk
1 cup powdered sugar
For the Oat Crumble Topping:
2 Tb. butter
2 Tb. brown sugar
3 Tb. flour
2 Tb. oats
2 Tb. sliced almonds
Directions:
For the blueberry cake:
Preheat the oven to 325 degrees F.
Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour.
In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy.
Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl.
Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated.
Finally beat in the lemon zest before turning the mixer off.
Use a spoon the stir in half the blueberries.
Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top.
Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack.
DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise!
Once the cake is cooling on the rack, mix the oat crumble.
Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces.
Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes.
Cool on the baking sheet before proceeding.
For the glaze,
Whisk the buttermilk and powdered sugar in a small bowl.
Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.
