Blueberry Bundt

Blueberry Bundt Cake slice

Another year, another blueberry bundt cake.

Blueberry Bundt Cake

This is another recipe that has truly become “a classic”. It’s something I make every year and it’s always delicious. Of course I only make it when it’s blueberry season – which we are well into. And it’s really only for this recipe that I break out the nice bundt pans. This one I purchased in the last year – it’s got a beautiful tiered edge and petal-style top. Totally gorgeous. It is, unfortunately, a pain in the ass to prepare (and clean). Every nook and cranny must be slathered in shortening and then lightly dusted with flour. If you miss even a sliver of surface, you’ll be able to tell when you lift the pan off the cake. It’s evident in the pan and on the cake.

It sits. A strip of cake ripped from the source, firmly attached to the crumb-covered pan.

You sigh.

Do you try and operate and attach it back to the cake or do you try and cover it up with powdered sugar? Or do you simply chalk it up to being too anxious to pour the batter into the pan?

I was very careful and made sure that there was a fine layer of flour covering every millimeter of space, even in the edges of the tiers. Because when you take that cake out of the pan – it’s worth it.