Blueberry Morning CakeCourse: BreakfastCuisine: AmericanDifficulty: Easy
I found this recipe on Food 52 and was a little unsure of how it was going to turn out. I made it and still was unsure but my family loved it and they agreed it is better for breakfast than dessert. It is quite dense which was shocking to me but not overly sweet and good blueberry flavor. My kids cut a slice and would eat it but sometimes they would toast it and have it with a little salted butter. They requested me to make again. ******DO MAKE SURE YOU SOAK THE DRIED BLUEBERRIES IN THE GRAND MARNIER EITHER OVERNIGHT FOR FOR SEVERAL HOURS AND KEEP MIXING THEM SO THEY PLUMP UP WITH THE ORANGE LIQURE.
1 1/2 cups unsalted butter, room temperature
1 1/2 cups sugar
6 large eggs, room temperature
2 1/4 teaspoons baking powder
1 1/2 teaspoons salt
2 3/4 cups flour
1/4 cup blueberry powder (Amazon)
1 1/2 cups dried blueberries
1/4 teaspoon almond extract
3/4 cup milk
1/2 cup Grand Marnier
- Preheat oven to 350. Using baking spray, spray the bundt pan well. Set aside.
- Soak the dried blueberries overnight or for several hours in Grand Marnier.
- Place the butter and sugar in a large mixing bowl, Beat together on medium speed with an electric hand mixer. The mix should be fluffy and a very light yellow. Scrape sides of the bowl.
- Measure the flour gently spooning it into the measuring cup and using a knife quickly to even then put into bowl. Add the baking powder, salt, dried blueberry powder.
- With the mixer on medium speed, add the first 3 eggs, one at a time. Wait until each egg is mixed in before adding the next egg.
- Add 2 Tablespoons of the flour mixture to the bowl after the third egg. Add the 4th egg and mix until absorbed, then add 2 more Tablespoons flour mixture. Continue in this way, Add another 2 Tablespoons, and continue in this fashion with the 5th and 6th egg.
- Add the almond extract to the milk.
- Add 1/3 remaining flour to batter, beating gently to combine. Gently beat in half the milk. Mix in another 1/3 of flour then the remaining milk. Stir in remaining flour and beat the batter till smooth about 20-30 seconds. Drain and fold in dried blueberries at low speed.
- Scoop batter into well greased bundt pan. Smooth the top.
- Bake cake for 45-50 minutes. Tent with foil if browning too fast. A toothpick or long skewer should come out clean.
- Remove cake from oven and gently loosen the edges around the cake. After 10 minutes, remove the cake to a wire rack to cool. Allow cake to cool completely. Dust with powdered sugar.