Blueberries in winter?!?! Yes, its true. In the spirit of getting creative with ingredients I already have on hand, a task I’m forever employing, my attention recently fell on a bag of frozen blueberries that have been sitting in my freezer for ages. The time had come to finally get those little guys OUT of my kitchen.
Of course my first instinct was my beloved bundt cake. I’m beginning to wonder at what point my obsession with bundts cakes becomes crazy. I’m hoping Jen will tell me if I get there. Although, I’m pretty sure as long as she’s pregnant and I keep giving her large pieces of cake, she’ll keep quiet on the subject.
Lemons and blueberries are like BFF’s. The tangy lemon curd swirl going through the center of this bundt, made for a nice little surprise as you ate it. This is the perfect breakfast cake for those cold winter weekends. It’s like a tiny ray of summer to warm your spirits.
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
For the glaze
1 1/2 c confectioners sugar, sifted
juice of 3 lemons
To make the curd, melt butter in a saucepan over medium heat. Remove from heat and whisk in sugar, lemon juice, zest and salt. Add yolks and whisk until smooth. Return to medium low heat, whisking constantly, heat until mixture thickens, about 6 minutes. Force mixture through a fine sieve. Allow to cool to room temperature and refrigerate until needed.
To make the cake, heat oven to 350 degrees. Thoroughly grease and flour a 10-inch bundt pan. In a medium bowl, combine flour, baking powder and salt. In a large mixing bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and lemon zest. Alternately add the dry ingredients and buttermilk in 3 additions beginning and ending with dry ingredients. Fold in the blueberries.
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, whisk together confectioners sugar and lemon juice. Pour over warm cake.
For more great ideas on how to use blueberries year round, check out the Blueberry council’s website, www.littlebluedynamos.com