Most people don’t like when it rains. Luckily, I am not most people. It may seem strange to rejoice over a summer storm, but I am happy that my garden is getting watered sufficiently. Over the years, I have learned that rainwater has something special in it. After it rains, my flowers look more beautiful and the colors are so bright. When they get watered from the hose, they just don’t have that same brilliance. I may be the only happy person after a week of constant rain. The rain was worth it, particularly if I had hosted a 4th of July celebration. I would get to show off my flowers!
Well, I am not hosting this time around. I told my friends it is their turn. One of them thankfully accepted and I do not have to cook. Are you having a 4th of July party at your house?
If you are having people over, remember these few things:
- Pick your menu carefully. It is not the time to try new recipes. Use the recipes from your repertoire that you know are crowd pleasers.
- Try to make some things you can freeze and use the day of the party. Do all your prep a few days before, then you will have everything handy when it is time to prepare the dish.
- If you are not a control freak, let people help you. They are usually sincere when they offer to help. It keeps them busy and you get to interact with them. Clean-up is always fun when you are with family and friends.
- Remember that bundt pans can be difficult. The first few times I used a bundt cake pan, the cake came out easily. This time, it did not. The picture I used was the good side of the cake. Prep your bundt pan as much as you can, then say a prayer when it’s time to release it.
This cake is a wonderful dessert to bring to your 4th of July celebration. It is so easy to prepare. It is a moist and delicious cake and every bite has a delicious pops of blueberry and a hint of vanilla. The topping is sweet goodness, and the strawberries add another depth of flavorful delight. The patriotic colors make it perfect for this festive holiday!
This recipe is courtesy of Foodnetwork and will serve 10 people who will be happy to host you for every Fourth of July party.
Ingredients for Blueberry Buttermilk Bundt Cake:
For the cake:
2 sticks unsalted butter, at room temperature, plus more for the pan
3 cups plus 2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1 1/4 teaspoons salt
1 3/4 cups granulated sugar
1/4 cup vegetable oil
4 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups blueberries (about 1 pint)
For the topping:
2 to 3 cups large strawberries, halved or quartered (about 1 pint)
1 to 2 tablespoons granulated sugar
2 1/2 cups confectioners’ sugar
1 tablespoon unsalted butter, at room temperature
4 to 5 tablespoons milk
Make the cake:
Preheat oven to 350 degrees F.
Generously butter a nonstick 12-cup bundt pan.
Whisk 3 cups flour, baking powder and salt in a medium bowl.
Beat 2 sticks butter, granulated sugar, and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated.
Add another one-third of the flour mixture and the remaining buttermilk.
Beat, scraping down the sides of the bowl as needed, until just combined.
Add remaining flour mixture and beat for 30 seconds.
Finish incorporating the flour by hand to avoid overmixing.
Toss the blueberries with the remaining 2 tablespoons flour in a small bowl.
Spoon one-third of the batter evenly into prepared pan.
Sprinkle in half of the blueberries.
Top with another one-third of the batter.
Scatter remaining blueberries on top.
Cover with the rest of the batter; smooth the top.
Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes.
Transfer to a rack and let cool for 20 minutes in the pan.
Run a sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely. (Don’t forget to say a prayer!)
Make the topping:
Toss the strawberries with the granulated sugar in a bowl, set aside to macerate for 30 minutes.
Just before serving, make the glaze.
Whisk the confectioners’ sugar, butter, and 4 tablespoons milk in a bowl.
If the glaze is too thick, whisk in up to more tablespoons milk, a little at a time.
Pour the glaze over the cake, letting it drip down the sides.
Serve with strawberries and their juices.
It’s that simple!
