Lemon Bundt Cake with Wild Blueberry Glaze
July 1, 2011



For my first official blog post, I thought only a recipe made with fruit would be the most fitting. This cake is a perfect summer treat, with its strong, fragrant flavor of lemon and hint of sweet and tangy wild blueberries. Its magenta glaze gives this cake a beautiful look and it serves up to sixteen people, which makes it great for entertaining. Bundt cakes, a long-time favorite in the U.S., are a good way to watch your portion size, and it's easy to slice and serve each piece attractively. While this cake is soft, it is a heavier denser cake than some, so care must be taken not to over-bake it and be left with a dry cake. The glaze of course helps to keep in moisture, and as a substitute almost any other glaze would work well with this basic lemon cake.




For added fiber and protein, I used half white whole-wheat flour as well, although it can be made with only all-purpose. White whole-wheat flour is made from "white wheat" rather than the usual "red wheat", and is lighter, softer, and sweeter when used in baked goods. It is almost as nutritious as regular whole-wheat flour, and King Arthur brand sells this type widely. I also cut a few calories by substituting light sour cram, and cutting back on the sugar. I chose a wild blueberry glaze instead the recipe's rhubarb glaze because I thought a sweeter touch would go better with this lemon cake, and for its more brilliant color. Fresh lemon juice is very important for the flavor of the cake and glaze, but frozen wild blueberries or regular blueberries would work just as well in the glaze for a cost savings. To make this recipe pareve, simply replace the sour cream with a soy sour cream or yogurt.
Lemon Bundt Cake with Wild Blueberry Glaze
Adapted From "Food Network Kitchen"

Cake:
1 & 12 Cups White Whole-Wheat Flour
1 & 12 Cups All Purpose Flour
2 Teaspoons Baking Powder
12 Teaspoon Baking Soda
12 Teaspoon Salt
34 Cup Light Sour Cream
1 Tablespoon Lemon Zest
14 Cup Fresh Lemon Juice
2 Tablespoons Pure Vanilla Extract
4 Whole Eggs
1 & 34 Cup Sugar (Unbleached Organic is good)
34 Cup Canola or other Vegetable Oil

Glaze:
2 Tablespoons Fresh Lemon Juice
14 Wild Blueberries, Warmed (or defrosted if frozen)
Powdered Sugar, To Consistency (around 2 cups)

Position a rack in the middle of the oven and preheat to 350 degrees F. Spray (10 cup) bundt pan with vegetable oil.

Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.

Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together until well mixed. Add the dry ingredients and stir until just combined but still a bit lumpy. Pour the batter into the prepared pan.

Bake the cake until it pulls away from the sides of the pan and a toothpick or knife inserted into the middle of the cake comes out clean, about an hour. Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Leave to cool completely while preparing glaze.

Defrost wild blueberries or microwave fresh berries for 30 seconds. The berries need to be soft enough that some of them are crushed when the glaze is whisked to add flavor and color to the glaze, but some are still whole for consistency and for visual interest. Place in a large mixing bowl, add lemon juice and whisk together lightly. Add powdered sugar gradually, until mixture is thick but still pours quickly. Spoon Glaze in a circular motion on the top of the bundt cake, letting the mixture run down the sides, until the mixture is gone or the sides are mostly coated. Let the cake rest until the glaze has hardened, and serve.

Calories*: 230 Fat*: 6 g Carbs*: 41 g Cholesterol*: 41 mg
Sugar*: 16 g Fiber*: 2 g Protein*: 3 g Servings*: 16 (1 Slice each)

Ease*: 7/10 Categories: Dessert
Total Time*: 120 minutes Active Time*: 40 minutes
Kosher: Dairy



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