Friday, June 11, 2010

Blueberry Buttermilk Bundt Cake

I've gone back to this recipe again and again. It makes a beautiful cake, even when my bundt pan doesn't quite cooperate and I end up missing a chunk:

The recipe itself is simple. Creamed butter and sugar, eggs, flour and leavening alternated with buttermilk. Frozen berries are used as they have less tendency to sink to the bottom of a cake pan. The berries I used were harvested locally and stayed in my freezer for a late spring treat:

The finished cake, before it was turned out:

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