Nosh, Gobble, Scarf

The Place for the Healthy Foodie and Hurried Chef

Blueberry Bundt Cake with Lemon Curd Swirl (BetsyLife)

IMG_0810So I was desperately searching for a dessert recipe that would impress my then-boyfriend-now-husbands family, and I was directed by my friend Kim to her friend Betsy’s blog and wow, she has quite the selection of bundt cake recipes available. I stumbled across a recipe for a blueberry-lemon bundt, and knew that it would be a winner.

Now, this isn’t a recipe for the faint hearted, though I think that this is a recipe that budding chefs could handle. You have to make three things from scratch: the cake, the lemon curd, and the glaze. Luckily, these things are not so advanced, but get ready for an adventure in the kitchen with a large pay-off!

I must say, this probably isn’t the healthiest cake, but it is a cake for special occasions and when you do make it, you will love it. Also, this cake kind of comes with portion control installed because you will feel so physically tired from making the cake, and so guilty about eating it, that you will not eat it for several months!. Win!

You can find the original recipe here.

Now….get ready!

Blueberry Bundt with a Lemon Curd Swirl

For the curd

1/2 c. unsalted butter

3/4 cup granulated sugar

juice of 3 lemons

3 Tbs. lightly packed finely grated lemon zest

Pinch salt

6 large egg yolks

For the cake

3 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 2/3 cups sugar

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

3 large eggs

1 tablespoon grated lemon zest

2 teaspoons vanilla extract

3/4 cup buttermilk

2 1/4 cups frozen blueberries (very well-thawed before starting) Remember: Too much liquid (from ice) can affect your cake and it’s baking.  This happened to yours truly and the center of my cake did not finish baking.  So much work for a half done cake! If you elect to use frozen, put those babies in the fridge the night before and drain them well before using.

 

For the glaze

1 1/2 c confectioners sugar, sifted

juice of 3 lemons

Directions

Make your cake in this order:

  1. Curd
  2. Cake
  3. Glaze

Now, to make the curd:

  1. Melt butter in a saucepan over medium heat.
  2. Remove from heat and whisk in sugar, lemon juice, zest and salt.
  3. Add yolks and whisk until smooth.
  4. Return to medium low heat, whisking constantly.  Heat until mixture thickens, about 6 minutes.
  5. Force mixture through a fine sieve (I always skip this part because I don’t own a sieve).
  6. Allow to cool to room temperature and refrigerate until needed.

To make the cake:

  1. heat oven to 350 degrees.  Line the bottom of your oven with foil, or put a baking sheet down there. My cakes have always dripped. Beware!!!
  2. Thoroughly grease and flour a 10-inch bundt pan (I’ve done this by spraying the pan thoroughly with Pam, then sprinkling flour all over it until EVERY NOOK AND CRANNY is covered. This is ESSENTIAL to your cakes survival).
  3. In a medium bowl, combine flour, baking powder and salt.
  4. In a large mixing bowl, cream together butter and sugar until fluffy.
  5. Beat in eggs, vanilla and lemon zest.
  6. Alternately add the dry ingredients and buttermilk in 3 additions beginning and ending with dry ingredients.
  7. Fold in the blueberries.  (Note: your batter will be very thick, and will not pour like cake batter. Do not be alarmed)

Pour 2/3 batter into prepared pan. Pour lemon curd over batter and use a knife to swirl the curd into the batter. Top with remaining batter. Bake at 350 for 65-70 minutes. Allow to cool in the pan for 15 minutes. Remove from pan and top with glaze.

For the glaze:

  1. Whisk together confectioners sugar and lemon juice.
  2. Pour over warm cake.  FYI I made a half portion of the glaze and found it was more than sufficient. Pour the glaze slowly so that it looks pretty and doesn’t flood your presentation dish. Cooks Illustrated recommends glazing cakes over a cooling rack so you don’t have a puddle on your plate.

Enjoy!!!

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This entry was posted on August 16, 2015 by in Dessert, Sweets and tagged , , , , , .

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