Cooking with seasonal ingredients is fun and with the blueberry season upon us, I thought I would share a recipe showcasing these blue gems. 

Bursting with Blueberries Bundt Cake

2 ½ to 3 cups of fresh blueberries

1 heaping cup of sugar

1/2 cup of unsalted butter, at room temperature

1 extra-large egg, beaten

2 ½ cups of all-purpose flour

4 teaspoons of baking powder

½ teaspoon of salt

1/8 teaspoon each of allspice, cinnamon, cloves

1 cup of whole milk

Confectioners’ sugar for dusting baked and cooled cake.

Preheat the oven to 375 degrees.  Grease and flour a bundt pan. 

In the bowl of an electric mixer, cream together the butter and sugar.  Add the beaten egg and mix well.

Take two tablespoons of the flour and toss it with the blueberries.  This will keep the blueberries from sinking to the bottom of the pan. 

Sift the remaining flour and dry ingredients together.  On low speed, add the dry ingredients alternately with the milk to the creamed mixture, beginning and ending with the dry ingredients.

Pour the batter into the bundt pan and bake for 40 to 50 minutes or until a wooden toothpick inserted in the center comes out clean.

Placed on a wire baking rack and let the cake cool in the pan for 10 minutes.  Remove from the pan and cool completely on the wire rack.

Just before serving, dust with confectioners’ sugar and serve with a scoop of ginger ice cream.