I got this great new bundt pan recently from Williams and Sonoma–a gift to myself with a credit card rewards gift card. I am obsessed with this pan. It is the Heritage bundt pan and strangely enough it is the first 10 inch (12 cups) bundt pan I have owned. Obviously anyone who reads this blog knows I love bundt pans (just check out the cake tag on the right), but I really, especially love this one.
So I have been dying to use it.
The first time I tried to use the pan I actually chose what is probably the only 9 inch bundt recipe in existence (I exaggerate-but only a little) on accident and did not fill the pan anywhere near full enough. The finished cake actually wobbled. Needless to say that got sent in to John’s work.
This time things went better. The only problem is that I accidentally turned the oven off halfway through (I know it sounds crazy–I am getting used to using a digital oven with a timer again), so while the cake ultimately baked just fine, it did not brown worth a darn. So it is fairly pale.
This is not one of those cakes that I am certain everyone will love. I brought it to playgroup (half of our playgroup is pregnant, so while I do plan to host soon, I still enjoy baking for other people and they are pregnant and tired so why not), so my pictures are not the best. A few of the moms loved it, but I don’t think it was the overall rave that some of my cakes are. On my part, I wished the lime flavor was stronger. My sister, who was down visiting, thought maybe it was a tad too sweet for not being limier. I wondered if maybe it was also a result of the inconsistency of blueberries–maybe the recipe was written with tarter blueberries in mind (Longbotham does suggest subbing in 1 cup of dried blueberries if good fresh ones are not to be had). I used blueberries I had frozen over the summer, so they were good Michigan blueberries, frozen within days of picking, but they are pretty sweet without that tart zing that I experienced with, say, Pennsylvania blueberries.
But for what it is worth, if you would like another blueberry pound cake to try, here it is. Also, before I forget, SoCal Pastry Chef has given me an award! Her blog is great fun–and has recently had the most amazing looking White Chocolate Brioche, so I suggest you check it out. Instead of passing it on, I am also going to suggest you check out any of the blogs in my blogroll above–they all have great food!
Lime & Thyme Blueberry Pound Cake
Adapted from Luscious Berry Desserts, Lori Longbotham
1 cup whole milk (Sammy is on 2% now so I made it with 7/8 cup 1%, which John and I drink, plus 1/8 cup cream)
2 T chopped fresh thyme
3 1/2 cups sifted cake flour
1/2 t baking powder
1/4 t salt
1 1/2 cups (3 sticks) unsalted butter, softened
2 1/4 cups sugar, divided into 1/2 cup and 1 3/4 cups
6 large eggs
5 t lime zest
1 t vanilla extract
2 1/2 cups blueberries
1/2 cup fresh lime juice (I used 4 limes for the zest and juice)
Bring the milk and thyme to a boil in a small saucepan and then cover and remove from heat. Let steep for 7 minutes and then pour through a fine mesh strainer. Let cool to room temperature.
Place a rack on the middle shelf and preheat the oven to 300 F. Spray a 10 inch bundt pan with flour baking spray (or butter and flour yourself).
Whisk together the flour, baking powder and salt. Set aside.
Beat the butter on medium high until light and fluffy. Add 3 teaspoons of the lime zest during this time. Reduce the mixer to medium and gradually add 1 3/4 cups of the sugar. Increase the speed back up to medium high and beat until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition and scraping the sides down as needed. Beat in the vanilla.
Reduce the speed to low and alternately add the milk and the flour mixture in 2 and 3 additions, beginning and ending with the flour.
Scrape 1/4 of the batter into the cake pan. Sprinkle with 1/3 of the berries, pressing gently into the batter. Repeat twice and then finished with the last 1/4 of the batter on top. Smooth the top with a spatula.
Bake for 1 hour and 30 to 40 minutes, or until the cake begins to pull away from the sides and a toothpick inserted into the center of the cake comes out clean or with a few crumbs attached. Let the cake cool in the pan for 20 minutes on a cooling rack.
While the cake is cooling, bring the remaining 1/2 cup sugar, the lime juice and the remaining 2 teaspoons of lime zest to a boil in a small saucepan over medium heat. Remove from the heat and let stand 5 minutes.
Carefully invert the cake onto the cooling rack, removing the pan. Brush the sweetened lime juice over the cake and let cool completely. I put about 3 layers of the juice on–I wish now I had done more as it did not use up the juice and as I have mentioned I wished for a stronger lime flavor.