Bundt Madness.

Earlier this week I had a craving for a bundt cake swimming in icing. I don't know where the craving come from but it somehow etched itself into my brain. My senses were going crazy as I thought of the tastes and smells of a bundt cake. I felt like a dessert addict who needed a fix of cakey, sugary goodness. Like the mad baker that I am I went through all my cookbooks in search of just the recipe that would satisfy my craving. I came across one such recipe and luckily enough I had all the supplies I needed to make the bundt cake. I was even more excited to see that the recipe called for blueberries because it makes this cake all the more perfect for the summer.

Everything about this recipe tasted great. I had a feeling it would be good because I seriously contemplated licking the bowl clean versus actually cleaning it just so that I could eat the leftover batter. Once the cake cake out it did not disappoint. The tartness of the lemon and the sweetness of the blueberry were a perfect match.

Sour Cream-Blueberry Cake
Source: Williams-Sonoma's Desserts

For the cake
3 cups unbleached all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp unsalted butter, at room temperature
1 1/3 cups granulated sugar
2 large eggs
2 tsp vanilla extract
1 tsp grated lemon zest
1/4 cup sour cream
3/4 cup whole milk
2 cups fresh or frozen blueberries
Confectioner's sugar icing flavored with lemon (see below)

Preheat the oven to 350 degrees. Butter a 2 1/2 quart Bundt pan.

In a large bowl, sift together the flour, baking powder, and salt. Set aside. In another bowl, using an electric mixer set on medium-high speed, beat the butter until light and fluffy. Add the sugar and beat until blended. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Beat in the sour cream. Reduce the speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat just until combined. The batter will be very thick.

Spoon half of the batter into the prepared pan. Sprinkle with 1 cup of blueberries. Gently press the berries into the batter. Spoon the remaining batter over the berries and then sprinkle the remaining berries over the top, again pressing them gently into the batter.

Bake until a toothpick inserted near the center comes out clean, about 1 hour. Transfer to a wire rack and let cool in the pan for 10 minutes. Invert onto the rack and let cool completely.

Transfer the cake to a plate. Drizzle the icing evenly over the top, allowing it to run slightly over the sides. Serve immediately, or cover with a cake dome or store at room temperature for up to 1 day.

Lemon flavored icing
1/4 unsalted butter
1 Tbsp fresh lemon juice
1/2 tsp lemon zest
1/2 cup confectioner's sugar

In a small saucepan over meium heat, stir together the butter and the lemon juice until the butter melts. Remove from the heat and let stand until cool, about 5 minutes.

Combine the lemon zest and the sugar and then add to the butter mixture and whisk vigorously until completely smooth and thickened, about 1 minute. Use within 5 minutes, or the icing may become too thick to drizzle. If the icing does become too thick, rewarm it for 2-3 seconds over low heat, whisking constantly until it loosens.

My artistic shot of the day.

For you...


Slices need a tan too...


...And they need company!

Enjoy!