Things have been quite busy since the patisserie closed. It seems that every day of my first pregnancy holds something interesting and different. While the first 3 months were tough, we’re still thrilled to be putting things in place to welcome our first child. Additionally, we’re in the process of buying our first home. Needless to say, things have been busy!
I would like to share a few interesting items I’ve been cooking up! First is Ian’s 31st birthday cake! It was a very complicated little entremet with layers of chocolate cake, printed joconde, milk chocolate ganache, roasted peanut dacquoise, chocolate peanut butter feulletine, chocolate cremeux, peanut butter mousse, chocolate glaze, and macarons.
Today I was craving pound cake. So I whipped up a lemon blueberry bundt cake. It was so yummy, I wanted to share the recipe!
Lemon bundt cake:
3 cups cake flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup room temp., unsalted butter
3 cups superfine sugar
6 room temp, eggs
1/3 cup fresh lemon juice
1 tbsp. lemon zest
3/4 cup sour cream
3 cups fresh blueberries
-Preheat oven to 325F. Grease and flour bundt pan.
-Sift together the flour, salt, and baking soda
-Beat butter on medium speed for 2 minutes.
-Gradually add the sugar and mix for 5 minutes or until light and fluffy.
-Add the eggs 1 at a time, scraping the bowl between each addition.
-Add the lemon juice and zest.
-Remove batter from mixer and mix in dries by hand with a spatula.
-Mix in sour cream.
-Fold in blueberries.
-Pour batter into prepared mold and tap down lightly to settle.
-Bake 1.5 hours or until an inserted toothpick comes out clean. Cool for 25 minutes, then invert onto a cooling rack.
Brush on lemon syrup:
1/2 cup sugar
2 tsp. lemon zest
1/2 cup fresh lemon juice.
-Bring everything to a boil over medium heat. Let stand 5 minutes to cool slightly.
-Brush onto the still warm bundt.
-Allow to cool entirely and enjoy!