Bundt Cake with wild Maine blueberries

By Jeannine13

Ingredients

• Butter (for the pan)
• Flour (for the pan)
• 2 eggs, lightly beaten
• 1 cup whole milk
• cup canola oil
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• Grated rind of 1 lemon
• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups granulated sugar
• 2 cups wild fresh or frozen Maine blueberries (if fresh, pick over; if frozen, do not defrost)
• Confectioners sugar (for sprinkling)

Details

Servings 12
Cooking time 50mins

Preparation

Step 1

1. Set the oven at 350 degrees. Generously butter a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess.

2. In a bowl, beat the eggs, milk, oil, vanilla and lemon extracts, and lemon rind.

3. In another bowl, combine the flour, baking powder, salt, and granulated sugar. Whisk well to blend them. Make a well in the center of the flour mixture. Add the liquids. With a wooden spoon, stir the liquids into the flour mixture. Fold in the blueberries.

4. Transfer the batter to the pan and smooth the top. Bake the cake for 50 minutes or until it is firm to the touch and starting to pull away from the sides of the pan.

5. Set the cake on a wire rack to cool for 30 minutes. Turn out onto a cake plate to cool completely. Sprinkle with confectioners sugar. Adapted from Harpswell Inn