member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Gillian Scarlett      

Recipe Categories:

    BLUEBERRY-BUTTERMILK BUNDT CAKE


    Source of Recipe


    Bon Appétit

    Recipe Introduction


    Using frozen blueberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes.

    List of Ingredients




    3 cups all purpose flour
    1 tablespoon baking powder
    1 teaspoon salt
    1 2/3 cups sugar
    3/4 cup (1 1/2 sticks) unsalted butter, room temperature
    3 large eggs
    1 tablespoon grated orange peel
    2 teaspoons vanilla extract
    3/4 cup buttermilk
    2 cups frozen blueberries

    Powdered sugar

    Recipe



    Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.

    Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.

    Makes 12 servings


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â