It seems as though I've been back at work much longer than the 8 weeks I have. Already maternity leave seems a dim and distant memory. But ... Yay, Mike and I have the next few weeks off work. Which means I have a bit more time to play with. So venturing into the kitchen yesterday led to these lovely Blueberry and Cornmeal Mini Bundts.
The recipe is simple, but the inclusion of cornmeal gives a lovely texture to the cake and slightly crunchy exterior. The fresh blueberries give a lovely little pop of fruit that bursts on your tongue. Very, very delish! The original recipe, from Cake Keeper Cakes by Lauren Chattman, is an American one (and for one large bundt cake), so uses cup measurements - I've included what my 'cups' then weighed in grams as a guide, where this might be helpful.
The mix made just enough to fill a Nordicware 6 mini bundt pan. The one I have (see a full picture here - unfortunately I couldn't find a UK example on the net) has some lovely patterns on the interior.
I had intended making a simple lemon icing glaze for them, but once they turned out of the tin, decided that would lose some of the lovely patterning. So I just restrained myself to a dusting of icing sugar.
Blueberry and Cornmeal Mini Bundts
1 cup (135g) plain flour plus a little extra for dusting the fruit
1/2 cup (62g) fine ground cornmeal
1 tspn baking powder
1/2 tspn bicarbonate of soda
1/4 tspn salt
1 1/8 cup (218g) packed soft light brown sugar
1/2 cup (112g) softened unsalted butter
2 eggs (weighing around 52g each in the shell - I got a mixed weight box and weighed them)
1 tspn vanilla extract
1/2 cup buttermilk (I used 100ml milk with 1 tspn lemon juice added)
1 cup (150g) blueberries
Preheat the oven to 160 Fan / 180 Conventional / 350 F / Gas 4. Grease and flour a 6 hole mini bundt pan.
Dust the blueberries with a little flour - this will prevent them sinking to the bottom of the pans while baking.
Mix together the flour, cornmeal, baking powder, bicarbonate of soda, and salt in a bowl.
Beat the sugar and butter together in a stand mixer until light and fluffy - about 3 minutes on medium. Add the eggs one at a time, and beat each time until just mixed in. Add the vanilla and mix in.
Add a third of the flour and mix, then add half the buttermilk and mix. Continue adding a third of the flour, half the buttermilk and then the final third of the flour, mixing each time. Scrape down the bowl as necessary. Stir in the blueberries.
Spoon the mixture into the bundt pan so that the cups are around two thirds full (mine were nearer three quarters and so they rose up over the rims a bit, to give a muffin top effect - although sank back a bit on cooling).
Bake in the centre of the oven for around 40 minutes, until risen and golden and a toothpick inserted into the cake comes out clean. Remove and leave to cool for 10 minutes, before turning out onto a wire rack to complete cooling.
As this is a very American recipe, using blueberries and bundts, I'm entering them into this month's United Bakes of America challenge hosted by Gem of Cupcake Crazy.
The little cakes were lovely with a coffee / tea. Mike and I really enjoyed them as the cornmeal did give a lovely texture to the cake, while it still was moist with the fruit. I'll definitely be making them again, and probably playing around with the flavours, too!