BLUEBERRY BUNDT® CAKE RECIPE | ALLRECIPES
Fresh blueberries and a glaze with a bit of zing to it make this blueberry Bundt® cake perfect for dessert, or an any-time snack with orange-spiced tea or a hearty black coffee. Requires some elbow grease, but well worth it.
Provided by Pete Flanagan
Categories Lemon Desserts
Total Time 1 hours 35 minutes
Prep Time 35 minutes
Cook Time 50 minutes
Yield 1 cake
Number Of Ingredients 15
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
- Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
- While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.
Nutrition Facts : Calories 393.2 calories, CarbohydrateContent 61.2 g, CholesterolContent 72.9 mg, FatContent 15.2 g, FiberContent 1.7 g, ProteinContent 4.1 g, SaturatedFatContent 10.5 g, SodiumContent 252.2 mg, SugarContent 35.3 g
MEATLOAF BUNDT CAKE RECIPE | MYRECIPES
When you thought meatloaf couldn’t go more retro, we found a way. Spiced with Creole seasoning, garlic powder, and butter-coated vegetables, this meatloaf recipe finds it’s home in a bundt pan. This traditional recipe truly takes the cake and will be at the center of attention at any dinner party. And like any good cake, our meatloaf needs proper frosting and decor. Thus, we finished our tomato-glazed meatloaf bundt with a drizzle of gravy, freshly piped mashed potatoes, crispy onions, and a sprinkle of finely chopped fresh parsley. Oh, and we filled the center with French onion dip… because it felt like the right thing to do. Dinner is served.
Provided by Katherine Flynn
Yield Serves 12-14
Number Of Ingredients 23
Steps:
- To prepare the meatloaf, preheat oven at 350 °.
- Melt butter in a large nonstick skillet over medium heat; add celery and onion to pan and cook for 7 minutes or just until tender.
- Combine celery mixture, bread crumbs, ketchup, milk, and the next 8 ingredients (through eggs) in a large bowl, gently mixing with clean hands to combine. Set aside.
- Coat a bundt pan with cooking spray. Place ground beef mixture in the prepared bundt pan and gently press into an even layer. Bake at 350 ° for 45 minutes or until meatloaf begins to set and liquid rises to the top of the pan. Remove from the oven and carefully pour off as much excess liquid as possible. Line a rimmed baking sheet with foil. Place the baking sheet on top of the bundt pan, foil side down. While carefully holding both the sheet pan and bundt pan, flip over the bundt. Lift bundt pan away from meatloaf.
- To prepare the glaze, whisk together ¼ cup ketchup, Worcestershire sauce, and tomato paste, in a medium bowl. Using a pastry brush, spread the glaze evenly over the top of the meatloaf. Once glazed, transfer baking sheet to oven and bake at 350 ° for 30 minutes. Allow the meatloaf to cool for 15 minutes before adding the garnishes.
- Transfer the French onion dip to the center of the meatloaf and fill to the top. Pour gravy over the top allowing it to drip down the sides. Use either a pastry bag or a zip-top bag with a small hole at one corner to pipe the mashed potatoes around the bottom of the meatloaf. Sprinkle with crispy onions and chopped fresh parsley.
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