ISO lemon blueberry bundt recipe

tryinghard

Thu, Sep 08 2016, 9:54 pm

This is gonna sound crazy, but a year ago I was at my mother's house with a lot of free time on my hands and found a recipe in one of the Jewish magazines, I think binah, for a blueberry and lemon swirl bundt cake with a lemon glaze. I made it, froze it for Yom tov, we threw out the magazine... And the cake was amazing. I want that recipe! Does anyone happen to have it?

Tzutzie

Thu, Sep 08 2016, 11:01 pm

I don't have it but I'll be following.....

ludicrous

Fri, Sep 09 2016, 1:49 am

I think I have it but I am very busy now, when I sit down I will try my best to look it up

tryinghard

Tue, Sep 13 2016, 10:52 am

NOt trying to be annoying, just hoping someone somewhere has it (or that you may have just not had time, ludicrous!)

gp2.0

Tue, Sep 13 2016, 11:41 am

Would this recipe work?

http://overtimecook.com/2013/0.....cake/

You could replace the lime with lemon and the cherries with blueberries.

israel22

Tue, Sep 13 2016, 12:25 pm

you sure it was binah not mishpacha? I think I have something from mishpacha if you want it

sky

Tue, Sep 13 2016, 12:31 pm

Not from the binah, but still very good blueberry, lemon, poppy seed cake.

http://www.trufflesandtrends.c.....video

ludicrous

Tue, Sep 13 2016, 3:06 pm

here it is
lemon blueberry swirl cake from the mishpacha magazine

Cake
3/4 cup oil
1 1/3 cup sugar
3 large eggs
3 cups flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
3/4 cup sour soy milk (see note)
1-1 1/2 tsp grated lemon zest
2 Tb fresh lemon juice
2 teaspoons vanilla extract

filling
1/2 cup sugar
3-4 full tablespoons cornstarch
pinch salt
1 3/4 cup fresh or frozen and thawed blueberries (blended until smooth but not liquidy)
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
1/4 teaspoon cinnamon

Glaze
1 cup confectioner's sugar
1 1/2-2 Tb fresh lemon juice (more if needed)
1/2 teaspoon oil
lemon zest, optional for garnish

prepare the filling first.
whisk dry ingredients in saucepan. add 1/4 cup of blueberry puree plus lemon zest to saucepan. heat until thickens, five minutes or longer. cool slightly. add remaining blueberries, lemon juice and cinnamon. let sit for about ten minutes.
beat oil, sugar, eggs for three minutes, alternately add dry ingredients with sour soy milk. add lemon zest, lemon juice, and vanilla and mix.
spray a bundt pan with baking spray and flour. pour half the batter into the pan. with a knife, make a shallow indentation in the center of the batter all around, forming a circle. spoon half the filling into it. using a knife, make s shapes, gently marbleizing the blueberry mixture into the batter. repeat with remaining batter and remaining blueberry puree. be careful to swirl the knife shallowly this time.
bake for 1 hour or until knife inserted comes out clean. cool for at least 1/2 hr before removing from pan. cool completely before glazing.
prepare glaze.
sour soy milk is made by placing 3/4 tb vinegar in a measuring cup and adding soy milk to 3/4 cup line. let sit at room temp until beginning to curdle. this can be done an hour in advance.
enjoy

Last edited by ludicrous on Fri, Sep 16 2016, 12:15 am; edited 1 time in total