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LEMON
BLUEBERRY BUNDT CAKE
INGREDIENTS
2
cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels,
divided*
2 1/2 cups all-purpose flour
2 teaspoons baking
powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1
cup (2 sticks) unsalted butter, softened
2 teaspoons vanilla
extract
3 large eggs
3 tablespoons grated lemon peel (about
4 medium lemons)
1 1/3 cups buttermilk
1 cup fresh or frozen
blueberries
1/4 teaspoon lemon extract (optional)
2 cups
fresh whole strawberries
DIRECTIONS
PREHEAT oven to 350° F. Grease and flour 10-cup
Bundt pan.
MELT 1 cup morsels in medium, uncovered,
microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
Morsels may retain some of their original shape. If necessary,
microwave at additional
10- to 15-second intervals, stirring
just until morsels are melted. Cool slightly.
COMBINE flour,
baking powder and salt in small bowl. Beat sugar, butter and vanilla
extract in large mixer bowl until creamy. Beat in eggs one at a
time, beating well after each addition. Beat in lemon peel and
melted morsels. Gradually beat in flour mixture alternately with
buttermilk just until combined. Pour half of batter into prepared
Bundt pan. Sprinkle blueberries over batter; top with remaining
batter and smooth down top.
BAKE for 60 to 65 minutes or
until wooden pick inserted in cake comes out clean. Cool in pan on
wire rack for 30 minutes. Invert onto wire rack to cool completely.
Transfer to serving platter.
MELT remaining morsels in
medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power
for 1 minute; STIR. Morsels may retain some of their original shape.
If necessary, microwave at additional 10- to 15-second intervals,
stirring just until morsels are melted. Stir in lemon extract.
Drizzle over cake; allow to set for a few minutes. Place
strawberries in center of cake before serving.
* May use 6
bars (two 6-ounce boxes) NESTLÉ TOLL HOUSE Premier White Baking Bars
instead of the morsels.
Serving Size:
16
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