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Frosted Lemon Blueberry Bundt Cake
cake:
2 1/2 cups unbleached, all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup salted butter, room temperature
2 cups sugar
2 teaspoons vanilla
5 eggs, room temperature
1 cup buttermilk, room temperature
zest of large lemon
2 tablespoons fresh lemon juice
1 1/4 cups fresh blueberries
3 tablespoons lemon paste, such as Nielsen-Massey, optional
frosting:
8 ounces cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 pound powdered sugar
1 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla
Pinch kosher salt
[NOTE: shake the buttermilk well before measuring.]
Preheat oven to 325. Grease and flour a Bundt pan. Use shortening to grease and a pastry brush to get every bit of the pan.
Whisk the flour, cornstarch, baking powder, and salt together.
Cream the butter and sugar until light and fluffy. Beat in the vanilla. Mix in the eggs, one at a time, scraping the sides and bottom of the bowl as needed.
Stir zest and juice into the buttermilk.
Add the flour in three additions, alternating with buttermilk. Mix just until combined.
Pour into the prepared pan. Use a cake spatula to gently stir in blueberries. Bake for about 1 hour until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool for 5 minutes in the pan.
After 5 minutes, invert a wire cooling rack on the top of the cake. Use oven mitts to flip the pan onto the rack. Wait one minute, then remove the pan. The cake should come out cleanly. If not, run a knife along the edge and try again.
Add the flour in three additions, alternating with buttermilk. Mix just until combined.
Pour into the prepared pan. Use a cake spatula to gently stir in blueberries. Bake for about 1 hour until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool for 5 minutes in the pan.
After 5 minutes, invert a wire cooling rack on the top of the cake. Use oven mitts to flip the pan onto the rack. Wait one minute, then remove the pan. The cake should come out cleanly. If not, run a knife along the edge and try again.
Brush with lemon paste. Let cool completely.
Beat cream cheese and butter together until well combined. On low speed, add
powdered sugar, milk, lemon juice, vanilla extract, and salt. Once combined,
increase speed to medium/medium-high and beat until combined and thick.
Adjust consistency by adding more milk or powdered sugar as needed.
Spoon mixture into a piping bag or large ziptop bag. Snip off corner or tip,
and pipe over cooled cake. Refrigerate to set the frosting. The cake can
then be stored at room temp or kept in the fridge.
