Blueberry-Banana-Lemon Bundt Cake by Jesse Bluma



Blueberry-Banana-Lemon Bundt Cake




It's the season for fresh blueberries.  This cake has a wonderful texture on the inside and a dynamic crisp crust.  Your bathing suit will like the ingredients, your mouth will like the flavor.  


Ingredients

2 cups all-purpose organic flour for batter
1 teaspoon all-purpose organic flour for blueberries
1/2 cup organic whole wheat flour for batter
1/2 teaspoon salt
1 cup unsalted butter, cubed and at room temperature
1 cup (about two whole) ripe bananas
4 large organic eggs
1 teaspoon vanilla extract
2 cups organic blueberries, plus extra to garnish
2 Tablespoons lemon zest, plus extra to garnish (about 4 lemons)
Cooking spray for pan and measuring cup for honey (Smart Balance)
Powdered sugar, sifted, for dusting 


Directions

In a bowl, whisk the 2 cups all-purpose flour, 1/2 cup wheat flour, baking powder and salt.

Place the cubed, room temperature butter into the mixing bowl.

Coat a 1 cup measuring cup with cooking spray.
Fill the 1 cup measuring cup with honey.
Pour the 1 cup honey into the mixing bowl containing the butter.

Cream the butter and honey on high speed; mix until light and fluffy (approximately 2 minutes). 

Crack and add each egg individually into the butter-honey mixture, until well incorporated. 

Add in the vanilla to the mixture. 

Remove the peels from the bananas.
Mash the bananas with a fork.
Add the mashed bananas to the batter.
Mix the bananas into the batter.

Turn the mixer on low speed then add in the flour mixture--slowly pour in 1/3 of the flour, then 1/3 of the yogurt.  
Repeat the process until the flour and yogurt are will incorporated.
Do not over beat the cake batter.

Refrigerate the batter for 1 hour.

Pre-heat the oven to 350 degrees Fahrenheit (176.667 degrees Celsius).

In a bowl, gently toss the 2 cups blueberries and 2 Tablespoons zest with 1 teaspoon flour.

Then gently fold the blueberries and zest into batter.
Spray a 12-cup nonstick Bundt pan with cooking spray. 
Gently spread the batter evenly into the pan.

Bake the cake on bottom rack of oven for about 70 minutes.  Ovens vary, so insert a toothpick into the center of the cake.  If the toothpick comes out clean, the cake is ready. 

Make sure to have a spot on the counter, away from harm, to cool in the cake in the pan for 20 minutes. 

After 20 minutes place a cooling rack on top of the bundt pan and invert it onto a another rack.
It is very important to let the cake cool completely at this point with the top side up. 

When serving dust with sifted powdered sugar, zest of lemon, and a few blueberries on the side.




*Mini-bundt cakes can be created using this recipe.

Pre-heat the oven to 350 degrees Fahrenheit (176.667 degrees Celsius).
Remember to coat each individual mini-bundt cavity with cooking spray.
Double check blueberries are evenly distributed within the batter.
Fill each mini-bundt cavity about 2/3 full (5 cookie scoops).
Bake for 25 minutes.
Makes 12.








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