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Make 4th of July Weekend Sweet With This Recipe From John Barricelli

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

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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.

4. In a bowl, toss the blueberries and lemon zest with the remaining 1 tsp flour, and fold into the batter with a rubber spatula. Scrape the batter into the Bundt pan and smooth the top. Place the pan on a baking sheet and bake, rotating the sheet about two-thirds of the way through the baking time, until a cake tester inserted into the center of the cake comes out clean, about 65 minutes. Cool in the pan on a wire rack for 20 minutes. Invert the pan on the rack to turn the cake out; let cool completely on the rack.

5. To make the glaze: In a small bowl, whisk the lemon juice into the confectioners' sugar, adding the second tbsp. gradually, so that the glaze is just liquid enough to pour easily but still opaque. Place a sheet pan under the cooling rack. Spoon the glaze over the cooled cake, allowing the excess to drip onto the baking sheet. Allow the glaze to cool completely for 30 minutes, then serve.

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John Barricelli is the former host of Martha Stewart's Everyday Baking and owns The Sono Bakery & Cafe in South Norwalk, Southport, and Darien CT.  He is the author of two award-winning cookbooks.

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