- Hey, guys, today, I'm
gonna share with you a recipe
for one of my favorite bundt cakes.
It is my lemon blueberry cake.
This is a terrific thing
to serve at a brunch
or a special breakfast
if you're entertaining.
It also makes for a really
delicious dessert as well,
so you could serve it
with some whipped cream
and it would be great
for a dinner party too.
Let me show you how quick
and easy it comes together.
So a large bowl, we're
gonna add four eggs,
one cup of melted butter
that's been slightly cooled,
a cup and a half of sugar,
a half a cup of water,
and one tablespoon of fresh lemon zest.
Takes about two small-sized lemons.
Then you can whisk that all up
until everything is combined.
And then you can set that aside
and then we are going to whisk
together our dry ingredients.
And it's a simple mixture
of just two and two thirds cup of flour,
two teaspoons of baking powder,
and one teaspoon of salt,
and you can whisk that up.
Then we are going to
add our dry ingredients
to our wet ingredients, just in thirds,
whisking gently until
everything is combined.
And then the final step is
to add a cup of blueberries.
Now you could switch out
the fruit at this point.
You could also add some
strawberries, or raspberries,
either one would also pair
beautifully with the lemon.
And that's all you have to do!
Your batter is ready to go!
Now you will need a bundt
pan for this recipe,
just because this is a lot of batter.
If you didn't have a bundt pan,
you could probably cut the recipe in half
and either turn it into muffins
or just a simple nine inch cake,
but I love a bundt pan because
they do all the work for you.
You end up with a beautiful design
that doesn't take a lot of effort.
Even though mine is nonstick,
I do like to spray it
with some baking spray,
just for added assurance,
because there's nothing more upsetting
than spending all this time on a cake
only to release it and have it stick.
You really wanna make sure
you get that beautiful design
that just pops out easily,
and I find that you can really assure that
with a little bit of baking spray.
And then I just go in with a pastry brush
to make sure that it's well distributed.
And then we are going
to transfer our batter
into our bundt pan.
And you can do this just from one side
and gravity will do the rest.
That batter will just spread itself out
and then once all the batter is in,
you can kind of give it a little wiggle
to make sure that it's all level.
And then we are going to place
this in a 350 degree oven
for anywhere from 45 to 50 minutes.
You just wanna make sure
that that top is nice
and golden brown and a
skewer comes out clean.
And then allow it to cool completely.
And then you are going to turn it out
onto a cooling rack
and then dust it with a
little powdered sugar,
and then you can place
it on a cutting board
or a cake stand,
and cut it into some nice wedges.
What I like about the
design of this bundt cake
is you'll see there are large designs
that allow for a nice generous slice,
as well as smaller designs that
allow for a skinnier slice.
So when you have those guests that say,
"Oh, no, just a little,"
it ends up perfectly,
because they will just get
what they want, just a little.
I love this cake because
it is so moist and light
and flavored with all of
those fresh blueberries
and a hint of the lemon.
It also gets that nice
crunch on the outer side
which ends up developing
as your cake bakes,
that golden brown texture
that forms on the top
will give you a nice crunch at the end.
I hope you guys give this one a try,
and let me know what you think.
It's a super simple cake idea
that comes together so quickly
because you don't have to
drag out the electric mixer.
And when baked in a bundt pan,
you really end up getting a lot of look
for not a lot of effort.
Alright you guys, I hope you subscribe
for more quick and easy recipes,
and I will see you back here
next week for another one.
Until then, bye!
(upbeat jazz music)
