Monday, July 12, 2010

I Got My Thrill on Blueberry Hill

It is a sad week when nothing inspires me food wise. Living in rural Kentucky and the access to fresh fruits and vegetables should be more than enough to spark something in me right? Ok Ok I guess I have just been lazy but my schedule hardly allows me to grow my own garden let alone stop at one of the little roadside shacks to pick through produce. I am just banking on my in laws giving me some fresh corn...oh the plans I have for those guys.
Well since I was slacking in the kitchen for a few days I decided that on Friday I was going to make some chicken fajitas. Easy, yummy, and one of Joel's favorites. To my excitement, the area grocery store finally got its act together and I picked out some perfect avocados, crisp red and orange bell peppers and some rosy tomatoes. Yum! All of these ingredients combined with some organic chicken, whole wheat tortillas, sour cream, and peach salsa made for one tasty trip south of the border.

So with this successful shopping trip came the discovery of some pretty blueberries that happened to be only $1.99 a carton! What a steal! I wanted to definitely make something that I could share...and since my co-workers tend to benefit from my obsession with all things yummy, I wanted something a little different that they could eat in the morning rather than just a snack. And thanks to Martha I found the perfect recipe. Now I will say in advance you must Must MUST toss your blueberries with flour before folding them in the batter. Otherwise they just sink and get stuck to the pan. Also make sure to coat your pan in either cooking spray or butter to ensure the cake doesn't stick. If you are looking a not too sweet cake to enjoy with that morning cup of coffee this is the winner...and it is so pretty too! Nom Nom Nom!!!

Blueberry and Lemon Bundt Cake
courtesy of Martha Stewart

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
Nonstick cooking spray, for pan
Confectioners' sugar, for dusting (optional)

Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.

In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.

Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners’ sugar before serving, if desired.
After Cooling Ready for Dusting

Somethings are too pretty to eat....yeah right!

Get in my Belly!

Listening To:

The Black Keys-Busted
Dave Matthews Band-Crash Into Me
Smashing Pumpkins-Whir [Explicit]
Pearl Jam-Wishlist
The Gypsy Kings-Volare
Counting Crows-Mr. Jones

No comments:

Post a Comment