The Place for the Healthy Foodie and Hurried Chef
So 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.
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
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
Make your cake in this order:
Now, to make the curd:
To make the cake:
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: