-FOR THE CAKE-
1/3 c Milk
6 lg Eggs
1 1/2 tb Vanilla
2 2/3 c All-purpose flour
1 ts Double-acting baking powder
1 1/4 ts Salt
3 Sticks unsalted butter;
-softened (1 1/2
; cups)
1/2 c Granulated sugar
3/4 c Firmly packed light brown
-sugar
1/4 c Freshly grated lemon zest
3 c Picked over blueberries;
-tossed with 1 1/2
; tablespoons flour
FOR THE SYRUP
1/3 c Fresh lemon juice
1/2 c Granulated sugar
Make the cake:
In a small bowl whisk together the milk, the eggs, and the vanilla.
Into a bowl sift together the flour, the baking powder, and the salt.
In a large bowl with an electric mixer cream the butter with the
granulated sugar, the brown sugar, and the zest until the mixture is
light and fluffy, add the flour mixture alternately with the egg
mixture, beginning and ending with the flour mixture and beating the
batter after each addition until it is just combined, and fold in 1
1/2 cups of the blueberries. Spoon one third of the batter into a
greased and floured 10-inch (3-quart) bundt pan, spreading it evenly,
and sprinkle 1/2 cup of the remaining blueberries over it. Spoon half
the remaining batter into the pan, spreading it evenly, and sprinkle
1/2 cup of the remaining blueberries over it. Spoon the remaining
batter into the pan, spreading it evenly, sprinkle the remaining
blueberries over it, and bake the cake in the middle of a preheated
350°F. oven for 1 hour to 1 hour and 10 minutes, or until it is
golden and a tester comes out clean.
Remove the cake from the oven, poke the top immediately all over with
a wooden skewer, and brush it with half the syrup. Let the cake cool
in the pan on a rack for 10 minutes, invert it onto the rack, and
poke it all over with the skewer. Brush the cake with the remaining
syrup.
Make the syrup while the cake is baking:
In a small saucepan combine the lemon juice and the sugar, bring the
mixture to a boil, stirring until the sugar is dissolved, and remove
the pan from the heat.
One 10-inch bundt cake.
Yields
1 servings