One of the best parts about using fresh fruits in baking is the natural colors they lend the dish. And because we are clever humans, we often manipulate or make use of those lovely natural foods just for their gorgeous colors. I’m partial to using matcha for as a green coloring agent and beet puree for a rosy shade of pink.
I know; it’s confusing. Blueberries, which have blue skin and pale yellowish flesh, yield pink juice?
|"Blue" "berry". source|
Here, that gorgeous homemade blueberry juice is added to powdered sugar and lemon juice for a wonderfully sweet-tart glaze. Pretty fancy.
And it does a hell of a job spicing up that relatively normal-looking blueberry bundt cake. The cake is very rich, with loads of sugah and buttah and shit, not to mention very blueberry-flavored with 3 WHOLE CUPS of those babies in there, but a pink glaze can’t hurt, can it?
|It's like abstract art.|
The recipe is taken once again from Vegan Desserts and so I assure you, it is super good. A very worthy use of your fresh-picked blueberries. Even worth—dare I say it—turning on your oven in this summer heat.
|If you're crazy like me.|
Here’s the recipe.
Vegan blueberry bundt cake with blueberry lemon glaze
Adapted from Vegan Desserts by Hannah Kaminsky
Blueberry bundt cake
224 grams • nondairy margarine, softened • 1 cup
300 grams • granulated sugar • 1 ½ cups
55 grams • dark brown sugar • ¼ cup
204 grams • all-purpose flour • 1 ½ cups
136 grams • whole wheat pastry flour • 1 cup
8 grams • baking powder • 2 teaspoons
1 gram • cinnamon • ½ teaspoon
3 grams • salt • ½ teaspoon
444 grams • blueberries • 3 cups
184 grams • nondairy milk • ¾ cup
15 grams • lemon juice • 1 tablespoon
Blueberry lemon glaze
112 grams • blueberries • ¾ cup
15 grams • water • 1 tablespoon
240 grams • powdered sugar • 2 cups
30 grams • lemon juice • 2 tablespoons
Preheat oven to 325 degrees F. Grease a bundt pan and dust lightly with flour.
Place margarine, granulated sugar, and dark brown sugar in the bowl of an electric stand mixer and cream until light and fluffy.
In a large bowl, whisk together flours, baking powder, cinnamon, and salt. Stir in 148 grams • 1 cup blueberries and toss to coat with flour mixture.
Blend remaining 296 grams • 2 cups blueberries in a blender until as smooth as possible. Add milk and lemon juice and pulse to combine.
Add about a third of the flour mixture to the stand mixer and mix just until combined, followed by half of the blueberry mixture. Repeat and finish with the remaining third of the flour mixture. Do not over-mix the batter.
Pour batter into prepared bundt pan and bake for 60 to 70 minutes, until browned around the edges and a toothpick inserted into the cake comes out clean. Let cool in pan for 20 minutes before turning out onto a wire rack to cool completely.
To make glaze, start by combining blueberries and water in a small saucepan. Heat, mashing and stirring up with a fork, until the blueberries release their juices and the contents of the pan turn syrupy. Remove from heat and strain the juice out into a bowl, discarding the blueberry skins. Whisk in powdered sugar until smooth. Whisk in lemon juice.
Drizzle glaze over cake. Slice and munch.
|I just love this bundt pan. So majestic.|
While you’re here, check out these other bundt cakes I’ve posted.
Apple bundt cake with brown sugar glaze. Because fall is coming (AHHHHH!!!).
Coffee bundt cake. A perennial classic.
Orange rhubarb bundt cake with pistachio glaze. The flavors in here are just THE BOMB.