Cakes

Blueberry Buttermilk Bundt Cake

Yesterday, Sabrina and I took an unplanned excursion into downtown Austin. What prompted  the trip was a promise I made to her the other day, which was that if she cleaned out (read: organized) her closet, I would take her shopping for new clothes. Personally, I didn’t think she would do it. She takes after a certain family member, who shall remain nameless, that has a tendency to hold onto clothing far longer than necessary. Some items were so threadbare you could see through them, some were too big, some too small, and some made me ask her, what exactly were you thinking when you bought this?

She didn’t appreciate my commentary.

Our adventure began at the Round Rock Outlet Mall so she could pick up a new pair of jeans. We (and I’m calling her out on this as well) must have been temporarily insane to go anywhere near a mall, for school starts Monday (see previous post for proof of that). Everyone and their extended family, including their dogs, were out shopping. The mall was packed, and after about 20 minutes, I was done. Fortunately we located the Guess store location relatively quickly, and three pair of half price jeans later, we split.

However, during the drive to the mall, which only takes about 20 minutes (kind of like driving to Chicago, right Dad?), we started talking about food, and that evenings’ dinner plans, specifically. She’s been complaining for at least three months now on how she misses Chinese cuisine, how there aren’t any good Chinese restaurants here , she’s afraid to eat at any of them anyway because of her MSG/nut allergies and blah blah blah blah blah.

phew..

As luck would have it, I had received an email of this recipe for Takeout Style Sesame Noodles earlier in the day, so in a last ditch effort to halt the nonstop verbal assault on my eardrums, I said, let’s go to the MT Marketplace, find the required sesame paste, and make these dang noodles!

Suddenly, there was peace and quiet in the car. All you could hear was the hum of the engine. Ahhhhh. And then she said, “Really? We can do that tonight?” I handed her the address, told her to program the navigation system, and off we went. Of course, making our way through the market, where just about everything is written in Chinese, Vietnamese, Thai, Filipino, and Japanese, well, that’s altogether another funny story.

Side note: I am pretty sure we purchased Sesame Paste, unless Eye of Newt Puree tastes like sesame seeds…..
IMG_0843

Blueberry Buttermilk Bundt Cake – adapted from Food Network

This cake was the definition of “the bomb”. Sabrina and I loved it. I purposely picked up more blueberries from Costco earlier in the week, just so I can make another cake. It’s super light, moist and I wouldn’t change a thing about it.

2 sticks unsalted butter, at room temperature
3 cups flour
2 1/2 tsp baking powder
1 3/4 cups granulated sugar
1/4 cup vegetable oil
4 large eggs, at room temperature
1 tsp vanilla extract
3/4 cup buttermilk
2 cups blueberries (about 1 pint)

Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk together the flour and baking powder in a medium bowl.

Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.

Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.

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