Glazed Bundt Cake with Fresh Blueberries

Name: Glazed Bundt Cake with Fresh Blueberries
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 12 servings
Cuisine: AMERICAN
Ingredients: 1 package Vanilla Bean Bundt Cake Mix; 4 eggs, at room temperature; 1 cup (8 fl. oz./250 ml) lukewarm water; 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, melted and cooled; 3/4 cup (3 oz./90 g) confectioners&rsquo; sugar, sifted; 1 to 2 Tbs. milk; 1/2 tsp. vanilla extract; 1 1/2 cups (6 oz./185 g) fresh blueberries; 1/4 cup (1/2 oz./15 g) freeze-dried blueberries, lightly crushed (optional); Small edible flowers or petals for sprinkling (optional)

Prep Time: 15 minutes

Cook Time: 55 minutes

Servings: 12

Elevating a simple dessert to the truly sublime, our vanilla bean Bundt cake mix makes it easy to bake a moist, tender cake that tastes as wonderful as it looks. To garnish, simply glaze the cake immediately before serving. Or, for a festive cake that will turn heads at summer celebrations, top the glazed cake with colorful freeze-dried blueberries and a sprinkling of edible flowers, available next to the salad greens at many grocers.

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Ingredients:

For the cake:

1 package Vanilla Bean Bundt Cake Mix
4 eggs, at room temperature
1 cup (8 fl. oz./250 ml) lukewarm water
16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, melted and cooled

For the glaze:

3/4 cup (3 oz./90 g) confectioners’ sugar, sifted
1 to 2 Tbs. milk
1/2 tsp. vanilla extract

For garnish:

1 1/2 cups (6 oz./185 g) fresh blueberries
1/4 cup (1/2 oz./15 g) freeze-dried blueberries, lightly crushed (optional)
Small edible flowers or petals for sprinkling (optional)

Directions:

Put the cake mix in the bowl of an electric mixer fitted with the whisk attachment. In a small bowl, using a handheld whisk, whisk together the eggs and water and add to the mixer bowl. Beat on medium speed until combined, about 30 seconds. Add the melted butter and beat until blended and smooth, about 1 minute. Stop the mixer and scrape down the sides of the bowl, then beat on medium speed for 30 seconds more.

Pour the batter into the prepared pan and, using a rubber spatula, spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 2 hours.

Just before serving, make the glaze: Put the confectioners’ sugar in a small bowl. Add 1 Tbs. of the milk and the vanilla and stir to combine. Add the remaining milk, a few drops at a time, until the mixture forms a thick but pourable glaze. Drizzle the glaze evenly on top of the cake.

Fill the center of the Bundt cake with some of the fresh blueberries and scatter the remaining berries around and on top of the cake. Sprinkle the cake with the freeze-dried blueberries and garnish with flowers. Cut into slices and serve. Serves 12.

Williams Sonoma Test Kitchen

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