A rich, moist cake; other summer fruit can be used, too...
Recipes from the White House chefs are included in First Lady Michelle Obama's book American Grown: The Story of the White House Kitchen Garden and Gardens Across America, published on May 29, 2012. Executive Pastry Chef Bill Yosses' recipe for Blueberry Buttermilk Bundt Cake creates a rich, moist cake using a favorite berry of summer. (Above: Mrs. Obama and Yosses in the White House kitchen in a book photo)
A selection of berries are grown in Mrs. Obama's 1,500 square-foot Kitchen Garden, but it's been a challenge, Yosses said in the book.
"We have a competition with the birds on the South Lawn to see who will get to the blueberries first; they are worthy adversaries," Yosses wrote. "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."
Click here for an excerpt from 'American Grown.'
The recipe uses a 5-quart Bundt pan, and requires an electric mixer. "The blueberries make purple spots throughout the cake and the acidity of the buttermilk contributes to the fine texture of the crumb," Yosses noted.
Other fruit can be substituted for the blueberries: "If the birds eat all of your blueberries too, you can make this cake with other summer fruits like raspberries, blackberries, or peaches," Yosses wrote.
The recipe is similar to one of Yosses' recipes previously released by the White House, for Blackberry Buttermilk Bundt Cake with Orange Glaze. Check the sidebar of the blog for all White House recipes. Click here for 'American Grown' recipes.
1 Cup (2 sticks) unsalted butter, at room temperature, plus additional for greasing the pan
2 2/3 Cups All-Purpose flour
1 Tablespoon baking powder
1/2 Teaspoon salt
1/4 Teaspoon baking soda
1 3/4 Cups sugar
4 large eggs, at room temperature
2 Teaspoons pure vanilla extract
1/2 Cup buttermilk
2 pints blueberries, washed and dried
1. Preheat the oven to 350 degrees F. Grease or spray with cooking spray a 5-quart Bundt pan.
2. Sift the flour, baking powder, salt, and baking soda into a medium bowl.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar until fluffy and soft.
4. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat to combine. With the mixer set on low speed, add the flour mixture and buttermilk alternately to the butter mixture. Scrape down the sides between additions.
5. Remove the bowl from the mixer and gently fold in the berries. Scrape the batter into the prepared Bundt pan.
6. Bake for 55 minutes, or until a toothpick inserted near the center of the cake comes out clean.
7. Cool the cake in the pan for at least 20 minutes and then turn out onto a rack to cool completely.
*Photos by Quentin Bacon, courtesy of Crown Publishing. Reprinted from American Grown: The Story of the White House Kitchen Garden and Gardens Across America by Michelle Obama. Copyright © 2012 by the National Park Foundation. Published by Crown, a division of Random House, Inc.