In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.Grease a bundt pan liberally with softened butter, dust with flour and shake out excess, set aside. 2 cups (295g) fresh or frozen blueberries.1 cup buttermilk, at room temperature (1 cup milk mixed with 1 tbsp vinegar).Store the cake in an airtight container at room temperature for upto a week.As with all baked goods, this cake tastes better the day after baking.Flip onto a plate or cake stand and tap around the pan until you feel the cake come out. Once your cake is baked, let it cool for about 20 minutes or until you can comfortably place your hand on the side of the pan. Once you have floured every part of the pan, bang it on the counter a couple of times to dislodge any excess flour and dump. ![]() For easy removal of the cake from the bundt pan, make sure you grease the pan liberally with softened butter, followed by a dusting of flour.This helps keep the blueberries from sinking to the bottom of the pan. Be sure to toss your blueberries in 1 flour before adding them to the batter. ![]() Take them out of the freezer just before ready to use. ![]() If using frozen blueberries, do not thaw them.Don’t overmix your batter especially once you add the blueberries.Here are some of my tips that will help ensure you get the best results. ![]() The tanginess from the lemon is noticeable but not overwhelming, and the blueberry flavor just bursts in your mouth! The end result was a beautifully moist yellow cake dotted with pops of blueberries. I was a bit dubious about using frozen blueberries fearing that they might sink to the bottom or become mushy and turn the batter grey but they actually worked out like a dream. Perfectly moist and lemony bundt cake bursting with blueberries.
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