This cake was inspired by our test director Kitchen, Laura Crandall, and by her good memories to choose blueberries with her sisters from the courtyard of their grandmother Peggy. When their containers were full, they ran home again, where Peggy would mix the newly collected berries in a buttery pound cake that ate hot from the oven with a touch of pastry sugar.
Blueberry cake
Create 1 (10 cup) Bundt Cake
- 1 camera cups (284 grams) not salty butter, softened
- 1 range cups (350 grams) granulated sugar
- 2½ spoons (5 grams) lemon range
- 5 large eggs (250 grams), ambient temperature
- 1 teaspoon (4 grams) Vanilla extract
- 2⅓ cups (292 grams) plus 2 tablespoons (16 grams) flour for all uses, divided
- 1½ spoons (4.5 grams) Kosher salt
- ½ teaspoon (2.5 grams) Sodium bicarbonate
- ½ cup (120 grams) whole lacticel, ambient temperature
- 1⅔ cups (250 grams) fresh blueberries
- Garnish: pastry chef
Preheat the oven to 325 ° F (170 ° C).
In the bowl of a support mixer equipped with a palette attack, beat the butter, granulated sugar and lemon zest at medium speed until you read and soft, from 3 to 4 minutes, stopping to scrape the bottom and sides of the bowl. Add the eggs, one at a time, beating well after each addition. Beat vanilla.
In an average bowl, beat together 29 cups (292 grams) flour, salt and baking soda. With the low -speed mixer, gradually add the flour mixture to the butter mixture alternately with lacticello, starting and ends with the flour mixture, beating until it is combined only after each addition and stopping to scrape the bottom and sides of the bowl.
In the small bowl, mix the blueberries and remaining 2 tablespoons (16 grams) of flour until it is covered. Using a rubber spatula, fold the blueberry mixture in the batter until it is well combined.
Spray a 10 cups pan with oven spray with flour. Pedola in the prepared pan, gently spreading with an offset spatula.
Cook until a wooden pick inserted near the center comes out clean, from 1 hour to 1 hour and 5 minutes. Leave to cool in a pan on a wire rack for 15 minutes. Reverse the cake on a wire rack. Garnish with the sugar of the pastry chefs, if you want, and serve hot or let it cool completely. Keep in an airtight container for a maximum of 3 days.
