The 30th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Blueberry-Buttermilk Bundt Cake, it can be found on page 254.
Ingredients: flour, baking powder, baking soda, blueberries, sugar, lemon, butter, salt, eggs, vanilla, canola oil, buttermilk, and confectioner’s sugar.
The recipe couldn’t be easier, it all comes together quickly with ingredients one mostly has on hand, bakes for an hour, and is ready to dust with powdered sugar when it cools to room temperature. I made half a recipe in a 6 cup bundt pan. It worked perfectly and gave us enough to have a little and freeze a the rest for another time. I was lucky to have some of those extra large blueberries on hand and those were wonderful in this cake, nice big pops of flavor. We like cakes that aren’t iced, so this will make an appearance again. The book says the cake’s flavor is improved if it sits overnight which is a great help when planning for company, etc.
To see what others in the group made this week, click here, for the Cook the Book Fridays link. We don't publish recipes from the book here in deference to the author, but the author has been generous and you can find many of them online.