Lemon Bundt Cake with Blueberry Sauce

 Some of my earliest and best memories are of times spent with numerous aunts, uncles, and cousins, all crowded into my grandmother’s kitchen. Her kitchen was the hub of loud discussions, laughter, reminiscent stories, and of course, food. There is one food in particular that I associate with these times spent with my family and with the arrival of many parents on campus for family weekend, I decided to attempt a recipe evocative of my association. Although my grandmother always prepared chocolate bundt cakes, I chose to bake a lemon bundt cake and top it with blueberry sauce. As I was gathering inspiration for this recipe, I came across an interesting bit of knowledge. The connection between family and bundt cakes in fact extends beyond my own personal association. The pan used to produce these cakes was trademarked by H. David Dalquist at the request of members of the Minneapolis chapter of the Hadassah Society. The women from the society called the pans "bund pans" because "bund" is German for a gathering of people. Mr. Dalquist added a "t" to the end of "bund" and trademarked the name. Thus “bundt” is derived from the German Bundkuchen, which refers to a ring-shaped tea-time cake. Although this recipe requires a greater number of ingredients, the majority of the ingredients may be purchased in either Varsity Morgan or Varsity Towers. Lemons may be purchased at Nectar. Based upon the calculated cost per serving of each ingredient, this cake will cost you $12.53 or $0.52 per slice. This cost does not include the cost of cooking spray or salt. Without blueberry sauce, the total cost is reduced to $8.35 or $0.35 per slice.

Lemon Bundt Cake with Blueberry Sauce
Yield: 24 slices with 1 tablespoon blueberry sauce
Total Cost: $12.53 (does not include cost of cooking spray or salt)

For the cake:

• 2 1/2 cups flour (plus additional for dusting pan)
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 sticks butter, softened
• 1 3/4 cup sugar
• 1 tablespoon grated lemon zest
• 1/4 cup lemon juice
• 4 eggs
• 1 cup buttermilk substitute (scant 1 cup milk and 1 tablespoon lemon juice)

For the glaze:

• 1 cup sugar
• 1/3 cup lemon juice

For the blueberry sauce:

• 1 cup blueberries
• 1 lemon (juiced)
• 1 tablespoon sugar 

Heat oven to 325 degrees. Spray bundt pan with cooking spray and dust with flour. Prepare buttermilk substitute by placing lemon juice in a measuring cup and adding milk until liquid reaches the 1 cup measurement. Let stand 5 minutes. 

 Meanwhile, in medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt. In a large bowl mix together butter, sugar, lemon zest and juice until light and fluffy. Beat in the eggs one at a time until blended. Alternately beat in flour mixture and buttermilk substitute until batter is smooth. Scrape into prepared pan; level top with spatula.

Bake 55 to 65 minutes or until a toothpick inserted in cake comes out clean. Cool cake in pan for 5 minutes. Prepare the sugar glaze: Whisk sugar and lemon juice in a small bowl just until combined (sugar will not be totally dissolved). Remove cake from pan and place on a cookie sheet. Brush glaze all over hot cake until absorbed (sugar crystals will be evident). Cool completely. Transfer cake to a serving plate let rest several hours, or overnight, before serving.  

Prepare blueberry sauce: Put berries, lemon juice and sugar in a saucepan over medium high heat until boiling. Reduce heat and cook until the berries are just tender. Cut cake into thin slices to serve and top with warm blueberry sauce.

Reviews

"This is moist and lemony."
"This is like, really good."
"That's scrumdileicious."
"This is bundt-y."
"I can't believe this is made with shit from the munchie mart."