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Blueberry Buttermilk Bundt Cake

Easter is coming! At work, we are having a blind coffee taste test on the Friday before Easter Sunday (I am calling it Good Coffee Good Friday but I may be the only one that thinks that is witty). We are hoping our clients will taste the coffee we have from various vendors and vote on the one they like best. Hopefully our winning coffee will replace our current vendor, but at the very least, it will be a great chance to mingle with our clients and enjoy a various cups of joe. 

In honor of Easter and our blind coffee taste test, I thought it only fitting that I should make a spring inspired coffee cake to serve alongside the java. To me, that meant a fruit-filled bundt cake, and I had some lovely blueberries on hand at home. Since my work has two locations and I don’t like to play favorites, I divided my batter into two ring pans (formally called a savarin mold and used primarily for rum-soaked yeast cakes, but I thought they would be perfect for this job). This recipe made two charming ring cakes, but would also make an excellent traditional Bundt cake. If you use a Bundt pan, increase the baking time to 1 hour and 10 minutes.

The limoncello in this recipe does not provide a strong lemon flavor, but rather enhances the flavor of the blueberries. The oil and sour cream ensure that this cake is moist, while the butter provides richness. The buttermilk adds a little zing and makes the crumb quite fluffy. It’s a lovely cake to serve with coffee, either after dinner or for brunch. I love Bundt cake as the pans do the decorating for you; all you need to do is drizzle it with glaze, dust it with powdered sugar, or serve it with macerated fruit and whipped cream.


For the cake:
2 sticks of softened butter
1 3/4 cup granulated sugar
4 eggs at room temperature
1/4 cup vegetable oil
1/4 cup full fat sour cream
3/4 cup buttermilk at room temperature
1 tablespoon limoncello
1 tablespoon vanilla bean paste
3 cups all purpose flour, plus extra for the blueberries
2 1/2 teaspoons baking powder
1 1/4 teaspoons salt
2 cups of blueberries (fresh or frozen)

2 cups powdered sugar
1 tablespoon of softened butter
3 to 4 tablespoons of milk, half and half or light cream
1 teaspoon vanilla extract
2 teaspoons lemon juice


Preheat the oven to 350 degrees F. Prepare a non-stick 12 cup Bundt pan, or 2 savarin molds with Baker’s Joy. Set aside.

Whisk together the flour, salt and baking powder. Set aside.

Put the two cups of blueberries in a bowl and toss with 3 or 4 tablespoons of flour. Set aside.

Beat the sugar and butter together until light and fluffy. Add the vegetable oil, sour cream, limoncello and vanilla bean paste and beat until well-combined. Beat one egg in at a time.

Add in a third of the flour mixture, mix until incorporated, then half of the buttermilk, and milk until incorporated. Add half the remaining flour mixture, then the remaining buttermilk, then the remaining flour mixture. Fold in the flour-coated blueberries and spoon the batter into your prepared pan or pans, smoothing out the top.

Bake for 40 to 45 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 30 minutes in the pan. Carefully remove from the pan and allow to cool completely.

To make the glaze, beat the butter, 2 tablespoons milk, vanilla extract, lemon juice and powdered sugar together in a bowl until smooth; add more milk as needed to get the glaze to your desired consistency. Drizzle over the cake, cut and serve!


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