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New Baking Tart Pans

It's baby/berry season! What better gift to give new parents than the gift of food! We've got a yummy Blueberry Buttermilk Bundt Cake that bakes up perfect in our Simply Baked Bundt Cake pans. What's even more perfect? You'll have enough batter to make another cake or some muffins for yourself! Check out the recipe below (courtesy of Food Network).

 

{photo by Katie Hickenbottom Photography}


Fancy List:
Simply Baked Bundt Cake Pans
Big Cello Bag
Cute Tag
Yarn Pom Pom

Ingredients

For the cake:
2 sticks unsalted butter, at room temperature
3 cups plus 2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1 1/4 teaspoons salt
1 3/4 cups granulated sugar
1/4 cup vegetable oil
4 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups blueberries (about 1 pint)

For the glaze:
2 1/2 cups confectioners' sugar
1 tablespoon unsalted butter, at room temperature
4 to 5 tablespoons milk

Directions

Make the cake: Preheat the oven to 350 degrees F. Whisk 3 cups flour, the baking powder and salt in a medium bowl.

Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid over mixing.

Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan.

Meanwhile, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake or put it in a separate container.
Fun Fact! July, August and September are the most popular months for babies being born.
Happy Baking!

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