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Ingredients
- 1/3 c. lowfat milk
- 6 lrg Large eggs
- 1 1/2 Tbsp. vanilla
- 2 2/3 c. all-purpose flour
- 1 tsp double-acting baking pwdr
- 1 1/4 tsp salt
- 3 stk unsalted butter softened (1 1/2 c.)
- 1/2 c. granulated sugar
- 3/4 c. firmly packed light brown sugar
- 1/4 c. freshly grated lemon zest
- 3 c. picked over blueberries tossed with 1 1/2 Tbsp. flour
- 1/3 c. fresh lemon juice
- 1/2 c. granulated sugar
Directions
- Make the cake:In a small bowl whisk together the lowfat milk, the Large eggs, and the vanilla. Into a bowl sift together the flour, the baking pwdr, and the salt. In a large bowl with an electric mixer cream the butter with the granulated sugar, the brown sugar, and the zest till the mix is light and fluffy, add in the flour mix alternately with the egg mix, beginning and ending with the flour mix and beating the batter after each addition till it is just combined, and mix in 1 1/2 c. of the blueberries. Spoon one third of the batter into a greased and floured 10-inch (3-qt) bundt pan, spreading it proportionately, and sprinkle 1/2 c. of the remaining blueberries over it. Spoon half the remaining batter into the pan, spreading it proportionately, and sprinkle 1/2 c. of the remaining blueberries over it. Spoon the remaining batter into the pan, spreading it proportionately, sprinkle the remaining blueberries over it, and bake the cake in the middle of a preheated 350°F. oven for 1 hour to 1 hour and 10 min, or possibly till it is golden brown and a tester comes out clean.
- Remove the cake from the oven, poke the top immediately all over with a wooden skewer, and brush it with half the syrup. Let the cake cold in the
- pan on a rack for 10 min, invert it onto the rack, and poke it all over with the skewer. Brush the cake with the remaining syrup.
- Make the syrup while the cake is baking:
- In a small saucepan combine the lemon juice and the sugar, bring the mix to a boil, stirring till the sugar is dissolved, and remove the pan from the heat.
- One 10-inch bundt cake.
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