I've made no secret about the picky eaters in my family. It's been a little easier to get my son to try new foods as he's grown older, but my husband...I'm still working on him. In his defense, he's getting a whole lot better. It's not totally his fault really, it's just how he grew up. He eats what I call "Man Food." He is not a foodie - at all. If there are are any words on the menu like "Truffle" or "Confit", he is outta there faster than a fly on poop. Seriously. The man is basic in his food. He is meat and taters all the way. And I love him, so I make a lot of meat and taters - God Bless!
Don't get me wrong, I ain't judgin'. I've got my own pickiness issues. I am not really a foodie either. I like to eat but I've never been to a craft beer joint and if the menu is too hipster and gourmet (i.e. expensive), I'm usually just not into it. Like a fish out of water. Give me a whole-in-the-wall diner, BBQ, or dive joint any day. Those are my people. And seafood? Fugettaboutit! And I grew up in Southeast Virginia by the Atlantic Ocean, Chesapeake Bay and Elizabeth River. I know, crazy right? But I continue to try seafood hoping against hope that I'll love it this time. So far, not yet. But it's kind of fun with my friends because they sometimes enjoy trying out new seafood recipes on me. Hey, if anyone is cooking for me, I'm coming over. I have one girlfriend that loves to tell me about her seafood meals at a local restaurant. Apparently she has a food crush on the chef there. I'm pretty sure she thinks her detailed descriptions will make my mouth water one of these days. Um nope, that tilapia and shrimp ain't doin' nuthin for me but go on with your happy self!
So, my long, round about way with this introduction is to say, I think I have converted my hubby to blueberries y'all. We have a breakthrough. We've been married for 18 years and he has never touched a single blueberry. And as much as I like to make foods I know he'll enjoy, I like to make foods that I love too. And sometimes that means making a cake just for me and maybe share it with friends. It depends if I'm PMS'ing or not - then I could probably plow through a cake in a matter of days. Keepin' it real.
This cake was AMAZING. You need this in your life! It turned out so moist and the flavor was just over the top. The light lemon combined with the blueberries is magical. And don't skip on the buttermilk. You need the fatty buttermilk for this to give it the right denseness and moistness. Usually when I share any recipe with buttermilk, folks will ask for a substitute. I know you can add a bit of lemon or vinegar to milk but it's not the same. Buttermilk is fatty and thick. So just tanging up some 2% milk is not the same. You want the fat. You need the fat. The closest comparison would be to add a bit of lemon juice to heavy cream since that has a similar fat content as buttermilk. And heck, it's pretty! We can always appreciate pretty.
For the cake
1 cup (or 2 sticks) unsalted real butter, softened to room temp.
2 cups sugar
3 large Eggland's Best eggs
1 tbsp. vanilla extract
1/2 tbsp. lemon extract*
2 3/4 cups all-purpose flour*
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cup buttermilk
1 pound fresh blueberries
For the crumble topping:
2 tbsp. real butter, slightly softened
2 tbsp. brown sugar
3 tbsp. flour
2 tbsp. oats (quick-cooking is fine)
For the glaze:
For the glaze:
1 cup powdered sugar
1 tsp. lemon extract
2 tbsp. milk
*Cook's Notes: I like the concentrated lemon flavor in lemon extract but you can use lemon juice or lemon zest as well. We just want that hint of lemon flavor in this cake. Also, I love to use White Lily all-purpose flour. Because White Lily is so fine, I actually use 3 cups for this recipe. Make sure when measuring flour that you do not pack your measuring cup. Just dip your cup into flour and scoop off the excess with your hand or a butter knife. Packing the cup will give you too much flour and make a dense, dry cake.
Preheat your oven to 325F degrees.
Spray your bundt pan with nonstick baking spray (the kind with flour added.)
See in my ingredient picture above to see the spray can. There are several different brands and all of them work fine for me. Basically it is a nonstick spray that has flour added. Spray the heck out of your pan with this stuff. Get it into all of the nooks and crannies. Don't be afraid that you're overdoing it. Some folks complain that their bundt cakes always stick. That's usually because the pan hasn't been properly oiled and floured or the pan hasn't cooled all the way before flipping the cake out.
Using an electric mixer, cream together the butter and sugar. Now, I always forget to leave my butter out on the counter for it to soften. I have an awesome option on my microwave to soften butter and cream cheese. I love it! But what I did before was just put the butter sticks in a microwave-safe bowl and nuke it for about 15 seconds at a time. You don't want it melted but just softened a bit. Your electric mixer will help do the rest. It should look nice and fluffy when combined.
Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.
Next, in a separate bowl, combine flour, baking powder, baking soda and salt. Stir together with a fork until combined.
At this point, you are going to alternately add in the flour mixture and buttermilk. Add a little flour, then a little buttermilk, a little more flour and a little more buttermilk...until it's all incorporated. Don't overmix it. You want to stir just until it's all come together.If you have a stand mixer, be sure to occasionally scrape down the sides of the bowl.
Gently stir in HALF of the blueberries. Be very careful when stirring so you don't bust open all the berries. Just gently fold them in.Now add the batter into the bundt pan.
Then add the rest of the blueberries on top.
Bake for about 65-75 minutes. Oven times do often vary for baked goods. So be sure to test for doneness by using a toothpick. It should come out clean when you insert it into the cake. Cake should be golden brown and shouldn't be jiggly. Don't turn off oven after you take out cake. And don't even think about releasing the cake yet. It has to cool COMPLETELY. This could take an hour and a half or more.
While the cake is cooling, make crumble topping. Combine all ingredients in a small bowl using a fork or your fingers. Mix until crumbly.
Then spread mixture into a small baking pan and bake in 325F degree oven for about 8 minutes. Then take it out of oven and allow it to cool completely. And now it's safe to turn off the oven.
Once cake has been allowed to cool completely, you can release the cake from the bundt pan. This is the key to getting the cake to come out clean. The pan needs to be totally cooled, then it should release easily.
Start making the glaze. Combine powdered sugar, lemon extract and milk. Stir well. I like my glaze a little on the thicker side but if you need to thin it out, just add a tad more milk until you reach desired thickness. Whisk together until smooth.
Drizzle glaze over cake.
Then immediately sprinkle on crumble topping so that it sticks to the glaze.
Oh my gracious, it is such a pretty cake!
Then slice and serve!Enjoy!