Wednesday, January 26, 2011

Lemon curd blueberry bundt cake

based on this

2 sticks butter, softened
1 c white sugar
1/2 c brown sugar
3/4 c (little less than 200 g) greek yogurt
4 eggs
1/4 c lemon curd
2.5 c self-rising flour
1 c blueberries

2-4 T shortening
1 t cardamom
1/4-1/3 c flour
2 T turbinado

3/4 c whipping cream
2 T lemon curd
sugar to taste

Butter a bundt pan and preheat oven to 325F. Beat the wet ingredients together in the kitchenaid, then mix in the flour in three additions. Rub the streusel ingredients together until crumbly. Scoop half the batter into the pan, sprinkle with the blueberries, scoop the other half of the batter over that, and sprinkle the streusel on top. Bake for 1h10m until tester comes out clean and top is golden. Cool in pan for half an hour, then invert onto a cooling rack. If it's bedtime, cover cake+rack loosely with foil and let finish cooling overnight. In the morning, whip the cream, stir in the lemon curd and sugar, and whip until stiff peaks form. Have a bit of cake for breakfast, then bring half the loaf into work and serve slices topped with cream during simulation club.

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