Why I chose this recipe:
My husband is obsessed with blueberries. We go blueberry picking at our favorite orchard in Pomfret, Vermont, every year at least once a summer (maybe twice). Yet, his obsession doesn’t stop there. Over the past five years he has planted over forty blueberry bushes at our home in Vermont. The bushes are already yielding enough blueberries so that he enjoys fresh blueberries in his cereal when we are in Vermont in the summer.
You won’t then be surprised that I have quite a few recipes using this delicious berry. This particular cake was one of my first berry cakes and I have been making it ever since. The orange peel adds a pop of flavor that makes this cake perfect for a summer night.
Before the blueberry season is behind us, whether you buy your blueberries from the grocery store, at the local farmers’ market, or at a “Pick Your Own” orchard, treat yourself, family or friends to this Blueberry Buttermilk Bundt Cake and .
Cake Ingredients
3 cups flour
1 Tbsp baking powder
1 tsp salt
1 2/3 cups sugar
¾ cup (1 ½ sticks) butter
3 large eggs
1 Tbsp grated orange peel
2 tsp vanilla
¾ cup buttermilk
2 cups blueberries
Glaze Ingredients
2 cup confectioners sugar
1 tsp vanilla
3 Tbsp water
1 tsp orange peel, grated on microplane
Directions
Preheat oven to 350 degrees.
Spray bundt pan with cooking spray and flour.
Whisk flour, baking powder and salt in bowl together. Set aside.
Mix sugar and butter in stand mixer with paddle attachment until light and fluffy.
Beat in eggs, one at a time.
Add orange peel and vanilla. Mix until fully combined.
Add dry ingredients in three parts, alternating with buttermilk.
Mix in blueberries. Pour into prepared pan.
Bake until cake tester comes out with a few crumbs attached, approximately 55 minutes.
Cool cake and transfer to cake stand.
Combine confectioners sugar, orange peel and vanilla in medium-sized bowl to begin the glaze. Slowly add water, one tablespoon at a time. Whisk mixture after each addition. Continue adding water until glaze slowly drizzles off of whisk when whisk is lifted out of the bowl and glaze is smooth.
Drizzle glaze over top of the cake allowing glaze to run down sides and center. Refrigerate until 30 minutes before serving. Enjoy.