Got The Blues.

I baked you a cake. A Blueberry Boy Bait Bundt Cake with Lemon Blueberry Glaze. Try to say that ten times fast.

I love blueberries not just for their adorable smallness, their violet blue hue and explosion of sweetness. Blueberries also hold a special place in my heart right there next to jars of buttons, kittens and antique brooches.

I have fond memories of picking giant, juicy wild blueberries when I was a kid camping in Algonquin Park with my family. We spent every summer there until I was eleven. It's where I learned to swim in Lake of Two Rivers. It's where I learned to draw in the sand of the warm beaches. It's where I distinctly recall drinking orange juice so cold every morning that you could feel it going down into your stomach. It's where I fell in love with fresh blueberry pancakes and bumbleberry pies.

Granted this cake is made with frozen blueberries, but still full of lots of blueberry goodness. Next time, fresh blueberries. Promise.










Blueberry Boy Bait Bundt Cake

Adapted from Piece of Cake's Blueberry Boy Bait

2 cup flour

1 tbsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 cup unsalted butter, room temperature

3/4 cup granulated sugar

3/4 cup brown sugar

3 eggs

1 cup milk

1 cup blueberries








Preheat the oven to 350 degrees and position a rack in the center. Butter and flour a regular sized bundt pan and set it aside.

In a medium sized bowl whisk together the flour, baking powder, salt and cinnamon. In a large bowl with an electric mixer beat the butter and both sugars until it's light, fluffy and lighter in colour. Reduce the speed and add the eggs one at a time then mix them until they're incorporated, making sure to scrape down the sides of the bowl as needed. Add the dry ingredients and milk gradually, alternating between half the flour mixture and half the milk then stir until it's smooth.

If, like mine, your blueberries are frozen then toss them in 1/2 tsp of flour to avoid staining the batter, but if they're fresh then throw them in. Gently fold the blueberries into the batter making sure not to over mix them.

Pour the batter evenly into your prepared bundt pan and smooth it down. Bake it for about 45 ? 50 minutes until a toothpick inserted into the middle comes out clean. Allow the cake to cool a few minutes in the pan before you flip it over onto a cooling rack. Let it cool for at least 10 ? 15 minutes before applying the glaze.

Lemon Blueberry Glaze

1/4 cup blueberries, thawed

1 tsp lemon zest

1 tbsp lemon juice

1 1/2 cup powdered sugar

2 tsp milk
















In a medium sized bowl mash the blueberries to release their juices and remove most of the big skins. Add the lemon zest, lemon juice and milk then mix in the powdered sugar with a whisk until it's smooth. Add more milk if tit's too thick or more powdered sugar if it's too thin. I ran out of powdered sugar so my glaze turned out a little thinner than I wanted but it was still yummy.

Spoon the glaze over top of your cooled cake and let it drip down the sides Enjoy!