Lemon & Blueberry Bundt Cake with Blueberry Compote & Chantilly Cream

6 Tablespoon Butter (room temperature)
1 1/2 Cups Flour
1 Tsp. Baking Powder
1/4 Tsp. Baking Soda
1/2 Tsp. Salt
1/4 Tsp. Nutmeg (grated)
3/4 Cups Sugar (plus 1/3 Cups For lemon syrup
Zest 1 Lemon
2 Eggs
1/2 Cups Buttermilk
2 Cups Blueberries
2 Lemons (juiced)

For the Blueberry Compote:
2 Cups Blueberry Compote
1 Tablespoons Lemon Juice
1/2 Cups Sugar

For the Chantilly Cream:
1 Cups Heavy Cream
1/4 Cups Sugar
1 Ea. Vanilla Bean (split lengthwise & seeds scrapped out)

Directions for the Bundt Cake:
Butter bundt cake molds & set aside. In a bowl, mix together the flour, baking powder, baking soda, salt & nutmeg. Using a stand mixer cream together the butter, 3/4 C. Sugar, & lemon zest until light & fluffy. Add eggs one at a time, scrapping down the sides of the bowl after each addition. Stir the flour mixture into the bowl, a third at a time, alternating with the buttermilk, until the flour mixture & buttermilk are incorporated into the batter. Fold the Blueberries into the batter. Gently pour batter into prepared bundt cake molds & bake at 350 degrees for 45 mins. Or until a toothpick inserted inside comes out clean.

Directions for the Blueberry Compote:
Mix Together all ingredients & cook under medium heat until thick. Transfer to a separate container & chill.

Directions for the Chantilly Cream:
Add all ingredients & whip in a stand up mixer until stiff peaks.

To Plate:
Drizzle compote on top of Bundt cake. Top each cake with Chantilly Cream and Dust with powdered sugar & serve

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