Makes 1 cake
Carole Cohen of Stoughton puts her berries in one layer in this Bundt cake, which makes a small round. The top is drizzled with an almond-flavored icing.
|Butter (for the pan)|
|Flour (for the pan)|
|1||pint (2 cups) fresh blueberries, picked over|
|2||teaspoons baking powder|
|1 1/2||teaspoons grated lemon rind|
|1||cup whole milk|
|1||teaspoon vanilla extract|
|1/2||cup ( 1/2 stick) butter, at room temperature|
1. Set the oven at 375 degrees. Generously butter a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess.
2. In bowl toss the blueberries with 1 tablespoon flour.
3. In another large bowl, whisk the remaining flour, baking powder, salt, sugar, and lemon rind to blend them. Cut in the butter until the mixture resembles crumbs.
4. In a third bowl, use a fork to whisk the eggs, milk, and vanilla.Stir liquids into the flour mixture.
5. Pour 3/4 of the batter into the pan. Top with blueberries. Spoon remaining batter over blueberries and spread evenly.
6. Bake the cake for 35 minutes. Set on a wire rack to cool for 20 minutes.
|1||cup confectioners’ sugar, sifted|
|1/4||teaspoon almond extract|
|1||tablespoon whole milk, or more if needed|
1. In a bowl, combine the sugar, almond extract and 1 tablespoon milk. Stir well with a spoon until the icing is thick but runny. Add more milk, 1 teaspoon at a time, if necessary.
2. Drizzle the icing over the cake. Adapted from Carole Cohen