1. Preheat oven to 325. In a large bowl, stir together the flour,
cornstarch, salt and baking soda; set aside.
2. In another bowl, combine the milk, cream and vanilla. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment,
cream together the sugar and butter.
3. Add the eggs, one at a time, scraping down the sides and
bottom of the bowl as needed. On low speed, add the flour in
three additions, alternating with the milk mixture, beginning and
ending with the flour. Scrape down the bowl between additions.
Once everything has been added, run the mixer for an additional
20 seconds on low.
4. Coat a Bundt pan with baking spray. Pour the batter evenly into
the pan. Use a spatula to fold in the blueberries once the batter is
in the pan. Bake for 50-60 minutes, or until golden and a
toothpick inserted in the center comes out clean. Place on a wire
cooling rack and let cool in the pan for 5 minutes. After 5 minutes,
place the wire rack face down on the cake. Invert and flip the rack;
place on the counter. Give the cake a few seconds to let gravity do
its thing, then, lift the pan off of the cake. Cool completely (or
serve warm).
Before serving, dust with sifted powdered sugar.
To make the vanilla superfine sugar-
Place 3 cups of granulated sugar in the bowl of a food processor.
Scrape in the seeds of one vanilla bean. Process for about 1 to 1.5
minutes.
Originally Submitted
10/4/2012
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