Tuesday, April 15, 2008

Blueberry goodness.

My husband and I were fortunate enough to receive a Kitchenaid mixer as a wedding gift from his family. (Thank YOU inlaws!) Here's a picture of it in all its beauty with some tasty dough I whipped up. What kind of dough is that?

Back in November, the local paper here did a Bundt cake recipe contest. I wanted to participate, but having never made a bundt cake before, I thought I'd leave it to the pros and just reap the benefits of others' bundt cake adventures.

The cake that took home the first place: Blueberry Cream Cheese Bundt Cake and with good reason. It was one of the moistest cakes I've ever laid on my tongue! I held onto the recipe for several months until I finally carved out enough time (and finally had the right tools too - Kitchenaid, bundt pan) to make one.

Here's the recipe for this fabulous cake. Its definitely more of a time investment than most cakes, you must babysit the oven, turning it up several times after 20 minutes. I served it at a political fundraiser we hosted at our house. And then vultures at my office finished it off.

Blueberry Cream Cheese Bundt Cake


Vegetable oil-flour pan spray
1 cup (2 sticks) melted butter
1 tub (8 oz.) whipped cream cheese
1 1/2 cups packed light brown sugar
1 1/2 cups granulated sugar
6 large brown eggs (the winner recommended using brown instead of white - I listened)
1 teaspoon salt
6 teaspoons vanilla extract
3 cups sifted all-purpose flour
1/2 teaspoon cinnamon
1 bag (12 oz.) frozen blueberries (do not thaw)

Frosting (I skipped frosting because bundt cakes are so dense and rich)

1 stick melted butter
2 tablespoons vanilla
About 3 cups powdered sugar

Spray bundt pan with vegetable oil-flour pan spray.

Using an electric mixer (like the new Kitchenaid!), combine melted butter with cream cheese until smooth. Add brown and white sugars.

Beat in eggs one a at time, then add salt, vanilla, flour and cinnamon and beat until smooth.

Stir in blueberries by hand.

Pour batter into prepared bundt pan. Place pan in unheated oven. Turn oven to 200 degrees and cook for 20 minutes. Increase temperature to 250 degrees and cook for 20 minutes; raise temperature to 275 degrees and cook for 10 minutes, then increase the heat to 300 degrees and cook for about 1 hour or until cake is set (total cooking time about 110 minutes).

After removing cake from oven, cover with cake dome for 1 hour. The steam generated keeps the cake moist. For the frosting, cream the butter. Add vanilla, then powdered sugar until desired consistency is reached. Spread over cake (leftover frosting is good on graham crackers).

A blueberry cream cheese success!