Every May I feel unprepared for the insane spring fever. My husband, as a matter of fact, does not believe spring fever is real. I told him he needed to volunteer some in the school right now. I’ve had to pull out my Mom Voice more than once reading to Alex’s class in the library. The kids are hyper at bed time. It is like the whole world is waking up and becoming energized after slumbering the winter away. It does not help that there are always a gazillion presentations, ceremonies, concerts to make room for as well. Basically, May equals Frazzled. Fun but frazzled!
Sammy performing in the end of year kindergarten concert (Alex’s has not happened yet)
All of this is even more reason for me to love the various regular blogging events I have become a part of. They keep me on track when the rest of my life gets crazy! And keep me in the kitchen, when life might otherwise pull me out (and not in a good way–the kitchen is my refuge!).
We have a berrilicious theme this month for Bundt-a-Month. 14 gorgeous cakes using berries in every form will be inspiration enough for you to bake with us this month. I chose to pair my frozen blueberries from last summer with rhubarb (our local rhubarb is green, not red, so it may not look familiar to you), fresh mint and lemon. The result fairly screams spring! The cake was tart, sweet and moist, and was a perfect cake to wake up to. I started with a cake from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More, although by the time I was done with it I am not sure how much resemblance it bore to the original!
Here is how you can be a part of Bundt-a-Month:
• Simple rule: Use your favorite berries or a combination of two and bake us a Bundt for May
• Post it before May 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Blueberry Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts
- Blueberry Banana Bundt by Veronica at My Catholic Kitchen
- Blueberry Buttermilk Cake by Lora at Cake Duchess
- Blueberry Coconut Bundt by Jennie at The Messy Baker Blog
- Blueberry Cream Cheese Bundt Cake by Anuradha atBaker Street
- Lemon Berry Bundt Cake by Heather at Hezzi D’s Books and Cooks
- Lemon Berry Bundt by Holly at A Baker’s House
- Lemon Raspberry Bundlets by Kate at Food Babbles
- Lemon Rhubarb Bundt Cake with Blueberries by Laura at The Spiced Life
- Lemon Blueberry Yogurt Bundt Cake by Karen at In the Kitchen With KP
- Orange Blueberry Yogurt Bundt Cake by Renee at Magnolia Days
- Strawberry and Orange Bundt Cake by Alice at Hip Foodie Mom
- Very Berry Streusel Bundt by Anita at Hungry Couple
- Raspberry Wine Chocolate Bundt Cake by Paula at vintage kitchen notes
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.
- 13 oz (2 5/8 cups) AP flour
- 2 t baking powder
- 1 t fine sea salt
- 1 cup (8 oz or 2 sticks) unsalted butter, room temperature
- zest of 2 lemons
- 1 3/4 cups (12 oz) granulated cane sugar
- 1/4 t lemon oil
- 1 1/2 t packed, chopped fresh mint leaves (preferably spearmint)
- 3 eggs
- 3/4 cup full fat buttermilk
- 2 cups blueberries I used seasonally frozen
- 1 cup rhubarb plus more below (I used seasonally frozen)
- 1 cup chopped rhubarb I used seasonally frozen
- juice of 2 lemons
- 1/2 cup water
- several sprigs of fresh mint (preferably spearmint)
- 3/4 cup sugar to taste
Preheat the oven to 350 F.
Spray a 9 inch/10 cup bundt pan thoroughly with oil. Set aside.
Whisk together the flour, baking powder and salt. Set aside.
Beat the butter until creamy (I used my stand mixer). Add the lemon zest and beat until incorporated.
Add some of the sugar with the 1 1/2 teaspoons chopped mint leaves. Scrape the sides and bottom of the bowl and beat. Add the remaining sugar gradually, beating all the while. Continue to beat (and scrape as needed) until the mixture is light and fluffy.
Add the eggs, one at a time, beating after each addition until incorporated. Scrape the sides and bottom of bowl as needed.
Toss the rhubarb with 2 tablespoons of the flour mixture.
Add the flour mixture and buttermilk in 4 and 3 additions, respectively, alternating between the 2 and beginning and ending with the flour. When the last flour addition is almost incorporated, add 3/4 of the chopped rhubarb and fold it in gently until completely incorporated.
Scrape 1/4 of the batter into the prepared cake pan. Sprinkle a heaping half cup of the blueberries over the batter. Scrape another 1/4 of the batter into the pan and smooth it evenly. Repeat with another half cup of blueberries. Repeat until all the batter is in the pan and smoothed. Then sprinkle the remaining rhubarb and blueberries (there will be less than half cup of the blueberries) over the batter.
Place the cake into the preheated oven. Bake for approximately 60 minutes, but NOTE: IF you used frozen rhubarb and blueberries, you may need an additional 15-20 minutes. In this case, at the 60 minute mark, turn the oven down 10-25 degrees if the cake looks to be browning too quickly.
Remove the cake from the oven when a cake tester inserted into the center of the cake comes out with no batter attached (it may be juicy from hitting a blueberry though).
Let the cake cool in the pan for 15 minutes before inverting onto a cooling rack.
WHILE the cake is baking, place the rhubarb, mint leaves, lemon juice and water into a small sauce pan. Bring to a boil and then reduce to simmer for 10 minutes. Then turn off the heat and let it steep until the cake has baked.
While the cake is cooling in the pan, strain the rhubarb-lemon juice and return it to the sauce pan. Add the sugar and bring to a boil, whisking to dissolve the sugar. Once the sugar is dissolved, turn off the heat and let stand until the cake is out of the pan.
When the cake is inverted onto the cooling rack, place foil or wax paper under the cooling rack. Using a pastry brush, brush the sweet rhubarb lemon juice over the cake. Repeat until the glaze is gone or until you are happy with the number of layers.
Let the cake cool completely until placing in a cake keeper.
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