Raccoon and Lobster

I don’t know about you guys, but I was starting to suffer the effects of retinal bundt fatigue. I really love the bundt pan I have, but it’s my only one, and the impact of it’s awesome swirly shape was getting lost when I was making a new cake with it every day. And if I was getting tired of it, you probably were too.

What’s a girl to do? Buy a new bundt pan from Surfas, of course. Just for you, Internet.

After the sugar explosion that was the orange pound cake with syrup and glaze, I wanted something a little less saccharine, and a little less embiggening. This cake was perfect. The Boyfriend is a huge fan of blueberry muffins, and this is a warm, cakey, blueberry muffin fit for a giant. Perhaps a sand giant, or a fire giant. Do fire giants like blueberries?

Blueberry Buttermilk Bundt Cake adapted from Epicurious

3 cups all purpose flour (I used 13.8 oz)
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups sugar
3/4 cups unsalted butter, room temperature
3 large eggs
1 tablespoon grated lemon zest
2 teaspoons vanilla extract
3/4 cup buttermilk
2 heaping cups frozen blueberries

Preheat oven to 350°F. Grease the bundt pan and set aside. Whisk the flour, baking powder and salt together. In a separate bowl, cream the sugar and butter together until light and fluffy. Beat in the eggs one at a time and then add the lemon zest and vanilla. Gradually add the flour mixture, alternating with the milk, beating until just combined. Fold in the blueberries and pour into bundt pan. Bake until tester comes out clean, about 1 hour (it took me 1 hour and 10 minutes).

Cool for 10 minutes in the pan before removing. Dust with powdered sugar and serve. If you rush, you may drop the bundt pan on the table and the cake inside may crack and then you will feel like a fool.