Blueberry Bundt Cake with Lemon Glaze
Yankee Plus Dec 2015
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If you’re looking to impress without a lot of effort, a Bundt cake can be your best baking friend. The pan, with its fluted sides and center tube, ensures both even baking and a decorative edge, meaning cakes bake evenly and look so good they need only a dusting of powdered sugar or drizzle of glaze to be table-ready. Pound cakes like this blueberry one work great in Bundt pans, and a tart lemon glaze perfectly complements the sweetness of the wild blueberries.
We love this blueberry Bundt cake for its ease and elegance, making it perfect for a casual tea time gathering, special occasions (like the upcoming Mother’s Day – hint, hint), or as a thoughtful gift during happy or troubled times. Rather than sprinkling the blueberries into the batter, they’re tossed with cinnamon and sugar, then spooned on top of the batter in alternating layers. This subtle nod to coffee cake only enhances the cake’s flavor, and let’s be honest, there’s nothing wrong with that.
Out of the oven (make sure you’ve greased and floured the pan well – the #1 pitfall of Bundt cakes!), allow the cake to cool, then whisk up a batch of glaze. The original recipe called for a glaze made from softened butter and powdered sugar, but I stuck with my favorite glaze recipe of milk, powdered sugar, and a healthy dose of freshly grated lemon zest.
Layer cakes require two pans, a large batch of frosting, and a cake-carrier if you’re planning on storing or transporting the cake without anything sticking or smearing the frosting. Bundt cakes, on the other hand, require just one pan, and after the glaze (if you’re using one) has hardened, you can use regular plastic wrap to store and transport the cake without doing any damage. This makes Bundt cakes (or sheet cakes) my go-to cake for bringing and giving — leave the layer cakes to entertaining at home!
The cake also slices beautifully. The thick batter perfectly supports the layers of berries, so you don’t have to worry about them sinking to the bottom of the cake or “staining” the batter purple. It being April, I used frozen wild blueberries, but come summertime I can’t wait to make another one using fresh wild Maine blueberries and enjoy a slice with a cup of coffee and a good book.