This time of year, local grocery stores start to put their gorgeous inventory of fresh summer fruits on display in irresistible ways. And I’m not a connoisseur of fruit by any means. They’re the type of food I eat primarily with my eyes.
Blueberries are one of those fruits I never grew to love. They’re beautiful, but to me, the taste by itself is meh – nothing to write home about. Perhaps I’ve never had an extraordinary blueberry. But baked goods exist so we can douse lackluster fruits with butter and sugar and bake it into a cake, and then douse said cake with a mixture of dairy and sweetness.
I think my kids are doomed to be fat if this is my perspective on fruit….
Nonetheless, I was greeted by a beautiful display of blueberries on a recent grocery shopping adventure – and they were on sale – reason enough to buy 2 pints and find some excuse to bake them.
I decided on a blueberry bundt cake with an oat crumble topping. Something similar caught my eye on the Almighty Pinterest a few weeks back, so I took the recipe and tweaked it to my own tastes a bit.
This cake is extremely dense and hearty. I substituted a portion of all-purpose flour for whole wheat, giving it a more earthy and substantial taste and texture. For a nutty crunch in the batter, I added some slivered almonds. The oat crumble on the top tastes like granola, but with butter, therefore much better than granola.
I had no complaints about blueberries in this beast of a bundt cake. Like little spurts of sweet healthiness in a sea of flour, butter, and sugar.
Try it for breakfast. It’ll sustain you through lunch like Lembas bread sustained Frodo to Mordor.
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 3 eggs
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups all-purpose flour, plus 2 tablespoons
- 3/4 cup whole wheat flour
- 1/2 cup blanched slivered almonds
- 1 1/4 cup buttermilk
- 2 pints blueberries
- 2 tablespoons unsalted butter at room temperature
- 2 tablespoons brown sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons old-fashioned oats
- 2 tablespoons blanched slivered almonds
- 3 tablespoons buttermilk
- 1 cup powdered sugar
- Cream the butter and sugar in a stand mixer until light and fluffy.
- Add eggs, one at a time, until thoroughly mixed.
- Combine the baking soda, baking powder, salt, and both flours. Alternate adding the dry ingredients and the buttermilk to the running mixer, beginning and ending with the dry ingredients. Add the almonds to the mixture.
- Toss the blueberries with the 2 tablespoons of flour (this helps coat the blueberries and prevents them from sinking to the bottom of the batter). Fold into batter.
- Spray the inside of a bundt pan with baking spray, or line with butter and dust with flour. Pour the batter into the bundt pan and smooth the top. Bake in an oven at 350 degrees for 60-80 minutes, or until a knife inserted in it comes out clean. Allow to cool completely in the pan before flipping out.
- Combine all of the topping ingredients with your fingers. Layer onto a baking pan and bake for about 10 minutes at 350.
- Whisk glaze ingredients together until combined. If you want a thicker glaze, add more powdered sugar. For a thinner glaze, add more buttermilk.
- Pour the buttermilk glaze evenly over the cooled cake. Sprinkle with the oat crumble. Slice and serve!