I've been inspired to bake lately with all the wild blueberries we've been picking up north.
And this blueberry cake is a real treat.
It's buttery and moist and dangerously delicious!
Read on for the recipe...
Wild Blueberry Tea Cake with Lemon Glaze
2 1/2 cups all purpose flour
2 tsp baking powder
1 cup unsalted butter, room temperature
1 cup packed brown sugar
1 cup granulated sugar
1/2 tsp coarse salt
4 large eggs, room temperature
1 tsp pure vanilla extract
1 cup buttermilk
2 cups fresh blueberries
1 Tbs grated lemon zest
Lemon Glaze (optional)
2-3 Tbs lemon juice
2 cups powdered sugar
Set the oven rack to middle position and preheat to 350 degrees F. Butter a 12-cup bunt pan and set aside.
In a bowl, mix flour & baking powder. Set aside.
In a large bowl/stand mixer, beat butter, sugars & salt on med-high for 3 minutes (until light & fluffy). Then add eggs one at a time, beating after each one. Beat in vanilla.
Then on low speed, alternate adding the dry ingredients and the buttermilk until the flour is just absorbed.
In another bowl, toss the fresh blueberries and lemon zest with 1 teaspoon of extra flour (this prevents them from all sinking to the bottom of the cake as it bakes), and gently fold into the cake batter.
Scrape the batter into the bundt pan, and smooth out the top.
Bake for approximately 75 minutes (rotating half way), until an inserted cake tester comes out clean.
Cool in the pan on a wire rack for 20 minutes, then invert onto the cooling rack and let cool completely.
For the glaze:
whisk together the lemon juice & powdered sugar until the desired consistency is achieved (opaque but liquid enough to pour). Spoon over the cake (first place some wax paper under the cooling rack to catch the drippings), and allow to set (30 minutes) before serving.
* Recipe adapted from The Sono Baking Company Cookbook by John Barricelli