Blueberries fall into a category of fruits that I do not particularly enjoy in their raw state. Once cooked or baked, I’m all over it. Heat transforms their sweetness into a characteristic my tongue can actually recognize. Fresh out of the clamshell package, there is a disconnect between what I know they taste like and what my buds perceive. Does anyone else have this issue with a certain fruit, vegetable or even condiment? How do you work around that? One of my answers is baked goods. A bunch of blueberries found their way into this cake because it is what I deemed to be best for them. And me.
Of course, one reason for the fruit-to-tongue divide is that in Southern California, we basically have berries all year round. Winter’s blueberries aren’t quite as delectable as summer’s treasure trove, so cooking them can make a difference. Just one thing to keep in mind if you snatch up a few packages of underwhelming blueberries just before their hit their short summer peak. They’ve made appearances in several recipes on this site, including Blueberry Ginger Muffins, Peach and Blueberry Almond Pie, Blueberry Almond Ice Cream and a Blueberry Peach Smoothie. This new recipe will put baked goods in the lead.
The cake is based on a Martha Stewart recipe. It is dense, yet moist, mostly due to the eggs, buttermilk and powdered sugar glaze that seeps into the cake’s pores while it’s warm. The berries sit so pretty throughout the cake. Many of them burst, contributing a light tang to each bite, which is complemented by the lemon zest and juice in the recipe. There is a little ground ginger in the cake, but you could probably add more spice by grating fresh ginger into the glaze. This is a great summertime cake for anyone who enjoys blueberries–raw or baked.
- Floured baking spray
- 3 cups plus 1 tablespoon flour
- 1½ teaspoons kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ pound unsalted butter, at room temperature
- 2 cups sugar
- 5 large eggs, at room temperature
- ¾ cup buttermilk, at room temperature
- 2 large lemons, zested and juiced
- 2 cups blueberries
- ¾ teaspoon ground ginger
- 1½ cups powdered sugar
- 2 tablespoons unsalted butter, melted and cooled
- Zest and juice of 1 large lemon
- 2 tablespoons buttermilk, at room temperature
- Preheat the oven to 350 degrees. Spray a 12-cup bundt pan with floured baking spray. Set aside.
- In a medium bowl, whisk the 3 cups flour, salt, baking powder and baking soda. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until fluffy and creamy, approximately 3 minutes. Add the eggs, one at a time, making sure each one is fully incorporated.
- On low speed, beginning with the dry ingredients, add to the wet ingredients alternately with the buttermilk until almost combined.
- In a medium bowl, toss the blueberries with the remaining 1 tablespoon flour and ground ginger. Using a heavy spoon or spatula, fold the berries into the batter, making sure not to over mix.
- Pour the batter into the prepared bundt pan, and bake for approximately 60-70 minutes until golden brown and cooked through. Remove from the oven, cool in the bundt pan for 10-15 minutes, then invert onto a cooling rack. Cool completely.
- Once the cake cools, prepare the glaze. In a medium bowl, whisk the powdered sugar, butter, lemon zest and juice and buttermilk until smooth. Slide a sheet of wax paper or parchment paper until the cooling rack supporting the cake. Drizzle the glaze over the cake.
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