Buttermilk Blueberry Bundt Cake
"We have a competition with the birds on the South Lawn to see who will get to the blueberries first; they are worthy adversaries. In the garden's second year, we built a frame covered in a light mesh over the blueberry bushes to allow water and sunlight to get in but keep the birds out. They still found a way into the little fortress and were able to snatch berries by the beakful. The blueberries make purple spots throughout the cake and the acidity of the buttermilk contributes to the fine texture of the crumb. If the birds eat all of your blueberries too, you can make this cake with other summer fruits like raspberries, blackberries, or peaches. –Chef Bill..."
INGREDIENTS
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1 cup (2 sticks) unsalted butter, at room temperature, plus additional for greasing the pan
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2 2/3 cups all-purpose flour
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1 tablespoon baking powder
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½ teaspoon salt
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¼ teaspoon baking soda
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1 ¾ cups sugar
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4 large eggs, at room temperature
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2 teaspoons pure vanilla extract
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½ cup buttermilk
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2 pints blueberries, washed and Dried
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