a lovely living

I’ve had this recipe on my radar for a while now. I finally got around to making it for a Staff Appreciation lunch at my son’s school a few week’s ago and I barely got a bite of it before it had disappeared! It always makes me nervous serving something before I get a chance to try it, but apparently I had nothing to worry about with this one. I decided to make it again to take to my parents for Easter dessert. I finally had a full piece to myself (with the exception of bites my daughter stole) and it really is wonderful. Dense, moist and full of amazing flavor. Perfect with coffee for breakfast, an afternoon treat with tea or dessert with a glass of milk :) This one’s a keeper.

Recipe via A Spicy Perspective:

Ingredients:

For the Blueberry Cake:

1 cup unsalted butter, softened
2 cups sugar
3 large eggs
1 tablespoon vanilla extract
2 3/4 cups all purpose Gold Medal Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup buttermilk
Zest of 2 lemons
1 pound fresh blueberries

For the Buttermilk Glaze:

3 tablespoons buttermilk
1 cup powdered sugar

For the Oat Crumble Topping:

2 tablespoons butter
2 tablespoons brown sugar
3 tablespoons flour
2 tablespoons oats
2 tablespoons sliced almonds

Directions:

For the blueberry cake: Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally beat in the lemon zest before turning the mixer off. Use a spoon the stir in half the blueberries.

Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.

Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.

For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.