Monday, June 3, 2013
Blueberry-Lime Bundt Cake
One of my neighbors had a baby in mid-April, and I wanted to bring her something moderately sweet and easy to eat as a congratulations/please help me finish this dessert gift. I whipped up this perfectly moist, pleasantly (aka not tooth-hurtingly) sweet summer cake and she was most appreciative. (The baby is pretty darn handsome, too!)
Bundt cakes are my go-to when I feel like baking something that will impress without the time and effort of cupcakes (too much frosting involved), cookies (all the batches and waiting around in the kitchen between), or especially layer cakes. For this dessert, just get some fresh blueberries and limes, mix everything up in a bowl, bake, and sprinkle with some powdered sugar. Enjoy some with coffee at breakfast, or sneak a midnight taste. There's less guilt and more opportunities for appreciation. Who doesn't need that?
Blueberry-Lime Bundt Cake (from Joy the Baker)
1 1/2 c. sugar
1 Tbsp. fresh lime zest
3 c. flour
1 Tbsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
1 c. butter, melted and slightly cooled
1 c. buttermilk
1 Tbsp. fresh lime juice
1 c. fresh blueberries
Powdered sugar, for sprinkling on finished cake, optional
1. Preheat oven to 350. Grease and flour a Bundt pan and set aside.
2. In a small bowl, combine granulated sugar and lime zest, then rub zest into sugar to release its essential oils.
3. In a large bowl, combine sugar, flour, baking soda, salt, and nutmeg. In a medium bowl, whisk together eggs, butter, buttermilk, and lime juice.
4. Add wet ingredients all at once to dry ingredients. Stir until everything is thoroughly combined; it should be thick, but not lumpy. Add berries and fold into batter until evenly distributed.
5. Spoon batter into prepared Bundt pan. Bake for 50-60 minutes, until a skewer inserted into the middle of the batter comes out dry. Allow cake to cool for at least 20 minutes before inverted on a wire rack to finish cooling.
6. Once cooled, sprinkle powdered sugar onto cake and serve.