If at first you don’t succeed, try, try again.
OR: If at first the top of your bundt cake sticks to the pan, try, try again.
OR: If at first the top of your bundt cake sticks to the pan, try a bite of it and then try again.
OR: If at first the top of your bundt cake sticks to the pan, eat half of that stupid cake to teach it a lesson about the merits of cooperation and the consequences of flagrant behavior.
And then try, try again.
This cake is so moist, so delicious, that I absolutely wanted to get it right ASAP. We ended up buying a new non-stick Bundt pan, and this less-rebellious cake popped out like… something that pops out of something easily. Like Santa from a chimney? Like Jello from a mold. Like a softened DQ Blizzard after it’s been sitting for 30 minutes but you still decide to try that cool upside-down trick anyway so it plops right on top of your poor innocent dog.
I saw this cake over at Smitten Kitchen (or, as my mother has been calling it for the past year, Smitten Kitten) and thought it’d be an excellent summery deee-light.
Blueberry Buttermilk Bundt Cake with Lemon Glaze
Adapted from Smitten Kitchen
For the cake:
2 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 3/4 cups granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup buttermilk
3 cups blueberries
Preheat your oven to 350 degrees. Generously grease a 10-cup Bundt pan. If it’s not non-stick, shake some flour into the pan and put it in the fridge until the batter’s ready to help with cake release.
In a medium bowl, sift together dry ingredients, setting aside 2 tbsp flour for later.
Cream together the butter, sugar and lemon zest until fluffy, about 3 minutes. With the mixer on low, add eggs one at a time, scraping down between additions. Briefly beat in vanilla.
Add 1/3 flour mixture to butter mixture, mixing until just combined. Add 1/2 of the buttermilk, scraping the bowl down. Add another 1/3 flour, followed by the other 1/2 of the buttermilk. Finish with the remaining flour. Be careful not to overmix.
Toss berries in the 2 tbsp flour. Gently fold the berries into the batter, and plop large spatula-fuls evenly into the Bundt pan. Lightly spread the top of the batter into the folds of the pan.
Bake for 55-60 minutes, or until wooden skewer comes out crumbless.
2 cups powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon unsalted butter, very, very soft
Whisk ingredients together until smooth. The glaze will be very thick, which drips nicely down the cake.
Give that citrus a big ol’ SQUEEZE. Try a little tenderness.
I would probably try this with blueberries and raspberries next time. Although the raspberries might be a little seedy. Seedy, like the dark, seething underbelly of Park City.