Today we’ve got a guest post from one of our lovely blog lady friend, Nancy from over at Gotta Get Baked. If you’re hungry, this is the place to go for all your cravings! Just one click on her page and you’ll be surfing for hours with a hungry belly wanting more and more. Trust us. We know, we’ve been there.
Today Nancy is sharing with you a little tale along with a delicious recipe. Without a doubt, you’ll be scouring your cabinets hoping you have the ingredients to make this awesome dessert!
Lemon-Lime Blueberry Bundt Cake (to stifle the rage)
I started following Once a Month pretty soon after I started blogging. These ladies crack me up – they always blog about topics both hilarious and ponderific. I was honoured when they reached out to me over a month ago, asking if I’d like to guest blog. Yes please! Of course, since I’m a terrible procrastinator, and I was waiting to write on a topic or a recipe that I thought befitted their blog, it’s taken me this long to take them up on their wonderful offer.
I’m starting this post out a little sour ‘n bitter, but it’ll end on a sweet note, trust.
As I get older and more crotchety, I’m of the opinion that I’m simply not suited to live amongst other human beings. I have a big thing about personal space. I went to Starbucks to grab a mid-afternoon-pick-me-up today and the lady behind me pushed me aside in order to put her empty coffee cup onto the counter. She then scurried away to grab a handful of napkins and pushed me again as she came back into the line up. “Sorry,” she said to me with a decidedly unapologetic grin. Sure you are, lady.
This got me thinking about all the other societal run-ins (literally!) that I have with perfect strangers. Like how I’ll be standing or walking somewhere, making sure to scooch over to the side of the sidewalk or grocery aisle in order to leave five feet of completely empty space surrounding me, yet people still manage to walk right into me.
A big pet peeve of mine is when I’m standing in line and the person behind me is literally pressing their entire body into mine. Really? Really?! Will this make the line go faster? Do you think by doing that, I’ll either disappear or you’ll merge into my body meaning you’re one person closer to the register? I always have the urge to turn around and say foul, uncouth, expletive-laced things to these people. Instead, I just start swinging my giant bag about wildly and after being hit a few times, the person will take an inch of a step back, or they just stand there and take my passive-aggressive abuse.
I’m evil. I’m definitely going to hell when I die. Which will be soon given how prone I am to rage-induced attacks.
I’m not always this crazy. Sometimes I can be very sweet and considerate. Like when I baked this lemon-lime blueberry bundt cake to bring over to my sister’s housewarming dinner a few weeks ago. Baking and eating dessert puts me in my happy place, somewhere I obviously need to spend more time.
This recipe is tweaked from Baking Bites’ citrus lover’s bundt cake (found herehttp://bakingbites.com/2012/01/citrus-lovers-bundt-cake/). I’ve made this twice and funnily enough, both times I was missing some of the ingredients. The first time, I made the cake with only orange and lemon. This time, I had no oranges so this is what I ended up making:
Lemon-Lime Blueberry Bundt Cake (adapted from Baking Bites)
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
2 tsp vanilla extract
1 tbsp lemon zest
1 tbsp lime zest
1/2 cup milk (you could probably substitute this with sour cream or yogurt, making for an even moister cake)
1/4 cup freshly squeezed lemon juice
1/3 cup freshly squeezed lime juice
2 cups frozen blueberries (you could probably use fresh as well)
1 tbsp lemon juice, preferably freshly squeezed
1 tbsp lime juice, preferably freshly squeezed
1 tsp lemon zest
1 tsp lime zest
1 cup confectioners sugar
Preheat your oven to 350 degrees F. Grease and flour a bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In another bowl, cream together butter and sugar until fluffy. Beat in the eggs, one at a time. Add in the vanilla extract and the zests. Alternate adding in the flour and liquids – mix in 1/3 of the flour mixture, then milk, then another 1/3 flour, followed by the lemon and lime juices. Mix in the remaining flour and combine only until no streaks of flour remain. Pour the batter into the prepared bundt pan. I poured half the batter in and sprinkled the top with the blueberries. I then poured the other half of the batter over top. The reason I do this is because I don’t want the blueberries streaking the batter purple.
Bake for 40-45 minutes until a cake tester comes out clean or with only a few moist crumbs attached. Be careful not to over bake the cake!
Let the cake rest in the pan for about 15 minutes, then turn it onto a wire rack to cool.
If you want to use a glaze, then simply whisk together the juices, zests and confectioners sugar until no lumps of sugar remain. You can add more confectioners sugar if you want a thicker glaze. Drizzle it over the completely cooled cake.
This cake is super moist with a light texture. It packs a helluva citrus punch and the blueberries add little bursts of mellow sweetness. The glaze hardens into a delightfully crispy, sugary shell over top of the crust. What I really like about this recipe is that you can make it year round since citrus fruits are always available (at least where I live) for a bright, refreshing taste of summer.
While you’re making and eating this cake, feel free to think of ways for me to curb my rage issues.