Blueberry Burst Cake with Pecans/Walnuts ~ A Retro Recipe ~ By Bonnie Banters

www.bonniebanters.com

Approximately 12-16 servings

Ingredients

The Blueberry Filling

  • 2 c. (or 1 pint) rinsed, and gently dried, fresh blueberries
  • 1 c. medium-fine chopped pecans or walnuts
  • 1/4 c. sugar

The Topping

The Batter

  • 2 1/2 c. sifted, all-purpose flour
  • 1/8 tsp. ground mace spice
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 c. butter w/salt, room temperature
  • 1 1/4 c. sugar
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. (about 1/2 of a large lemon) lemon zest
  • 2 large eggs, room temperature
  • 1 c. sour cream (I use reduced fat)
  • Non-stick baking spray

©Bonnie Banters™.  All rights reserved.

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Directions

The Blueberry Filling

Gently fold the ingredients together with a spatula, while avoiding crushing the berries.

The Topping

Stir the ingredients together with a whisk or fork.

The Batter

  1. Whisk together the flour, mace, baking powder and baking soda.
  2. Thoroughly beat together the butter and sugar until light and fluffy.
  3. Mix in the vanilla and lemon zest.  Scrape the bowl.
  4. Beat in the eggs one at a time, just until the egg color disappears.
  5. Mix in the sour cream.  Scrape the bowl again.
  6. On low speed, gradually beat in about 1/3 at a time of the flour mixture, until well blended.
  7. Scrape the bowl again and give the batter one last quick little mix.
  8. Thoroughly spray a 10" Bundt pan, including the tube, with the baking spray.
  9. Preheat the oven to 350º.
  10. Starting with the batter and ending with the batter, alternately layer about 1 1/4 c. batter with 1 c. blueberry filling.  You'll have four layers of batter and three layers of blueberry filling--seven layers total.  (Very carefully spread the batter layers, as they will be very thin.  When adding the blueberry filling layers, sprinkle about a TB at a time.  Try to keep the berries whole at all times.)
  11. Sprinkle the final layer of batter with the topping.
  12. On the rack below the center of the oven, bake for about 50 minutes or until a toothpick comes out clean when inserted into the middle of the cake.
  13. Cover the cake with a clean dish towel (to let it "sweat"), and let cool overnight.
  14. To release the cake from the pan, carefully run a very thin-bladed knife around the edges of the pan...invert onto a serving dish and give the pan a good shake and tap.  Ta-Da!

To serve, carefully slice the cake with a serrated knife. Because the blueberries could cause the cake to mold; if you have any cake left over after a day or two, refrigerate it; after about 4 days, freeze it. (That is, if you have any left over!) Enjoy!


©Bonnie Banters™.  All rights reserved.


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