Monday, September 28, 2009

Blueberry Bundt Cake


Much akin to my fondness for vintage casseroles, I have a deeply nostalgic attachment to bundt cakes.


Cozy and unflustered yet elegant and inventive, bundt cakes echo for me an earlier time of family gatherings and "modern" kitchen gagets, a time when it was still possible to bake cakes from scratch without quizzical looks from your friends and coworkers. Bundt cakes take me back to 1966, when they lept into popularity after a bundt cake won second place in the famous Pillsbury baking contest, back to a time when an object as understated as a ring-shaped cake was new, novel, and thrilling... back to a time when the world could be astounded by something as simple, as complex, as perfect, as a cake...



Blueberry Bundt Cake

1 3/4 cups whole wheat flour
1 cup all purpose flour
1 T baking powder
1 tsp salt
1 tsp cinnamon
1/2 cup canola oil
1/2 cup applesauce
2 cups raw turbinado sugar
1/2 cup pineapple juice
1 T vanilla
4 eggs
1 1/2 cups blueberries, fresh or frozen (If you're using frozen blueberries, keep them in the freezer until right before you fold them into the batter.)

~ Preheat the oven to 350 degrees F. Coat a bundt pan with olive oil spray.
~ Gently whisk together the flours, baking powder, salt, and cinnamon in a large mixing bowl.
~ Whisk together the canola oil, applesauce, turbinado sugar, pineapple juice, and vanilla until well blended.
~ Mix the wet ingredients into the dry ones until just combined.
~ Beat in the eggs, one at a time, until well incorporated.
~ Fold in the blueberries.
~ Pour the batter into the prepared bundt pan, and bake for 1 1/2 hours - until a toothpick inserted in the center comes out clean.
~ Allow the cake to cool in the pan, then turn the cake out onto a grand cake platter, and serve with whipped cream...

** Since a blueberry bundt cake seems perfectly poised to accompany a cup of tea (blueberry tea, perhaps? :-), I am delighted to send this bundt cake along to the Monthly Mingle so beautifully created by Meeta of What's for Lunch, Honey, hosted this month by Aparna of My Diverse Kitchen as a High Tea event! **


19 comments:

Beth said...

Astra, this looks great! I'm going to have to add it to the to bake list.

VeggieGirl said...

Bundts always bring back nostalgia for me as well :) Love the blueberry variety!

Gina said...

Yum, I'm a HUGE fan of the bundt cake. I like lemon bundt cake, but the blueberry sounds great too.

Aren't you supposed to be fasting today??? haha, I'm joking. Maybe you don't do that (I don't think I would...).

Gina said...

Oh I'm sure squash fritters would be easy to make! Just make them the same way as the cauliflower recipe. In fact, I was thinking about doing the same thing with broccoli!

As for my favorite ethnic cuisine, I realllllly love Indian food, but I also like the Middle-Eastern foods, hummus, falafel, etc. Mmm, yum!

P.S. I love all of your comments on my blog. You are so sweet!

The Diva on a Diet said...

As always, I'm touched by your words, Astra. You evoke that comforting simplicity so beautifully ... and that cake looks mighty inviting too!

Sweta said...

This reminds me of the ring cakes my gran used to bake from scratch!! I love the addition of the blueberries to this one :)

Aparna said...

Bundt cakes definitely make tea-time special, I agree. So thank you for joining us for High Tea. :)

lesley living life said...

Mmm, I love blueberries and that sounds like a wonderful way to eat it!! ; )

Gita said...

GOsh, thats a decadent and lovely cake...the blueberries on the cake look so good :)

Shri said...

Wow!The blueberries are so cute..The cake looks damn good!

stephchows said...

whenever I see a bunt cake I think of the scene from my big fat greek wedding LOL. they don't know what it is and are like "why is there a hole in it?? hmmm put a flower pot in it!" heheheh

glidingcalm said...

wow!! that looks soo beautiful! and comforting!!! blueberries sound so delicious as well!! wish i could grab a sliceeeeeee! :D

eatingRD said...

I love bundt cakes, and I can't resist all the wonderful shapes and designs of all the pans you can get!! Yours looks so colorful and yummy :)

Adam said...

I have this special affection for bundt cakes too. I like them because they don't need frosting, and you can get by without a fork most times :)

Thanks so much for your sweet support with my new home and everything. It's nice to know I have someone with good thoughts and advice always there. I'll def look into the whole 'dimensions' thing. That's a very good point I wouldn't of otherwise considered :)

MelindaRD said...

Thanks for visiting my blog. The bundt cake looks delicious and there is not way those pictures would help me on a day of fasting. I would seriously want to eat that. We had a fun place in Vegas called Everything Bundt Cakes and they were delicious. I lok forward to reading more of your blog. Have a good night.

Karine said...

I love your bundt cake!It must so hard to resist with the blueberries in it :)

MeetaK said...

just lovely. i love simple bundt cakes and with the blueberries this is perfect. thanks for the entry to the monthly mingle!

MelindaRD said...

You have to go to the Helmand. It was so good. I loved the pumpkin (which I had once at a different Afghan restaurant). Totally small world!

Ricki said...

I also remember when my mom first got a bundt pan--boy, did we ever bake alot of bundt cakes! This one looks just perfect.