March 11th, 2010
The last, but not least, recipe in my Make Ahead Brunch series: a Lemon Blueberry Crumb Bundt Cake. This buttery and bright cake, spiked with fresh berries, is perfect for brunch, especially with warmer weather upon us. It can be baked in a regular baking pan, but using a bundt playfully hides a cinnamony crunch at the bottom and allows for a lemon glaze over the top. Because who doesn’t need an extra punch of lemon flavor on a sleepy weekend morning?
Make this cake—sans the glaze—the night before your guests arrive. Cover it well and store on the counter overnight. Make the glaze, which takes all of 5 minutes, and pour it over the cake immediately before serving.
Since anything goes at brunch, I like to put everything out at once. You just might find that your guests want to start with coffee and cake before moving on to savory foods. If you’d like to serve this cake as a dessert course, you can either make the glaze while someone else clears the meal plates, or let the glazed cake sit while you eat the strata and salad. It will keep just fine. If you don’t want to deal with a glaze at all, keep things simple with a quick dusting of confectioners’ sugar.
Lemon Blueberry Crumb Bundt Cake
adapted from Martha Stewart
(can be adapted for kids 8+ mos)*
2 1/2 c organic flour, plus 1 tsp for blueberries and zest
2 tsp baking powder
1/2 tsp salt
1 c (2 sticks) organic unsalted butter, room temp
1 c packed organic light brown sugar
1 c organic granulated sugar
4 large organic eggs
1 tsp vanilla extract
1 c organic sour cream
2 c organic blueberries
2 tbsp grated lemon zest
nonstick cooking spray, for pan
For the crumble:
5 tbsp cold organic butter, cubed
3/4 c organic flour
1 c organic light brown sugar
2 tsp organic cinnamon
1/4 tsp salt
For the glaze:
1/2 cup confectioners’ sugar
1/2 c freshly squeezed lemon juice
1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan and set aside.
4. Prep the crumb topping: pulse brown sugar, flour, cinnamon and cold butter in a food processor until crumbly. Spread topping evenly over the batter, gently pressing down. Bake cake until a toothpick inserted into the center of the cake comes out clean, about 60 minutes. Cool in pan for 15 minutes before inverting onto a rack.
5. While the cake is cooling, prepare the glaze: in a small saucepan, whisk together confectioners’ sugar and lemon juice over very low heat until smooth and warmed through.
6. Using a toothpick, poke holes over the top of your bundt cake and pour warm glaze evenly over it. Serve!
*Note: Some recommend that children under 12-months not eat citrus (though citrus zest in small amounts is fine). If you strictly adhere to the citrus recommendation, you may want to hold off on feeding this cake until 12 mos. Otherwise, simply skip the glaze on portions for kids 8+ mos. And always make sure to serve age appropriate bite sizes.