Jamies Blueberry Bundt Cake With Sauce Recipes

BLUEBERRY BUNDT® CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
• Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
• While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.

JAMIE'S BLUEBERRY BUNDT CAKE WITH SAUCE

Steps:

• 1. Sift the flour, baking powder, and salt together. Set aside.
• 2. Beat the eggs, sugar, Crisco, and butter together. Add in the flour slowly and beat until blended.
• 3. Add in the milk and vanilla. Beat on medium speed about 2 minutes or well blended.
• 4. Add in the blueberries. Stir by hand.
• 5. Pour into a greased bundt pan. Bake 1 hour at 350 degrees.
• 6. Cool in pan on cake rack 10 minutes then turn onto a cake plate.
• 7. While cake is cooling, in a sauce pot place the butter, blueberries, and sugar. Let cook until thickened then remove from the heat.
• 8. With a fork, poke some holes in the bottom of the cake while in the pan cooling.
• 9. With a slotted spoon, remove the excess berries so you can use the juice. Take a spoonful of juice and go slowly over the cake letting the juice soak in several layers.
• 10. After 10 minutes turn cake onto a plate. Poke some more holes in the cake and do this again over the top and drizzle into the inside hole so it will soak up into the cake.
• 11. Take the leftover juice and add the walnuts to it; mix well. If not much juice is left in the pot, add a little sugar and water. Put back on the stove and let cook to incorporate the flavors and for the sauce to thicken a little more with the nuts. Pour into a serving bowl to have to drizzle over your ice cream.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

LEMONYSNICKETY BLUEBERRY BUNDT CAKE

Steps:

• 1. Heat oven to 350. Combine all ingredients except blueberries; fold blueberries in gently, by hand. Mixture will be thick and tacky. Spoon into greased bundt pan. Spread mixture so it is evenly distributed. Bake for 55 minutes or until wooden pick inserted in middle comes out clean. Cool in pan for about 10 minutes before inverting onto cooling rack. Cool completely.
• 2. Once cake is cooled, make lemon glaze. For Powdered Sugar Based Glaze: Combine all ingredients together until smooth. For Cream Cheese Based Glaze: Heat cream cheese, sugar and lemon juice in microwave until melted (about 1 minute) and stir until creamy. Add lemon zest. Let cool slightly. Drizzle glaze onto cake. OTHER OPTION: Instead of using glaze, dust with powdered sugar.