When John Barricelli worked as a pastry chef at the Helmsley Palace Hotel in NYC, this buttery, fruit- filled bundt cake, was a stable for the "afternoon tea" crowd. "This cake travels well and is a good choice for a picnic or potluck meal," says Barricelli.
With blueberry season upon us and the festive colors of our American flag waving in pride, there's no better way to say "Happy 4th" than with this Blueberry Tea Cake. Enjoy.
Blueberry Tea Cake
The SoNo Baking Company Cookbook
Makes one 10" Bundt cake that serves 12
Cake -
2 1/2 cups all-purpose flour, plus 1 tsp for blueberries and zest -
2 tsp baking powder -
1 cup (2 sticks) unsalted butter, at room temperature -
1 cup firmly packed brown sugar -
1 cup granulated sugar -
1/2 tsp coarse salt -
4 large eggs at room temperature -
1 tsp pure vanilla extract -
1 cup buttermilk -
2 cups blueberries -
2 tbsp grated lemon zest
Glaze -
2-3 tbsp lemon juice -
2 cups confectioners' sugar
_______________________________________________________________________________
1. Set the oven rack in the middle position. Preheat the oven to 350 degrees. Generously butter a 12-cup Bundt pan; set aside.
2. To make the cake: In a medium bowl, whisk the 2 1/2 cups flour with the baking powder; set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugars and salt on medium-high speed until light and fluffy, 2-3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla. On low speed, add the dry ingredients in three batches, alternating with the buttermilk, and beginning and ending with the flour. Beat just until the flour is absorbed.