Blueberry Bundt Cake

Ingredients

Crisco (for the pan)

Flour (for the pan)

3 cups flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups fresh blueberries, picked over to remove any stems

1 cup (2 sticks) butter, at room temperature

2 cups granulated sugar

4 eggs

2 teaspoons vanilla extract

1 cup whole milk

Confectioners’ sugar (for sprinkling)

Directions

1. Set the oven at 350 degrees. Grease a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess.

2. In a bowl, whisk the flour, baking powder, baking soda, and salt until blended.

3. On wax paper, toss the blueberries with 1 tablespoon of the flour mixture.

4. In an electric mixer on medium speed, beat the butter for 3 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each. Beat in the eggs, one at a time, followed by the vanilla.

5. With the mixer set on low speed, beat in the flour mixture in 3 additions alternately with the milk, beginning and ending with flour. Scrape down the sides of the bowl often with a rubber spatula.

6. With a large rubber spatula, fold in the blueberries.

7. Spoon the batter into the pan and smooth the top.

8. Bake the cake for 1 hour or until a skewer inserted into the middle of the cake comes out clean when withdrawn. The baked cake will pull away from the sides of the pan.

9. Set the cake on a rack to cool for 10 minutes. Carefully invert the cake onto another cooling rack to cool completely. Before serving, dust the cake with confectioners’ sugar.

Makes one 10-inch cake

Baker's Fudge Brownies

4 squares Baker's Unsweetened Chocolate
3/4 cups (1 1/2 sticks) butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup coarsely chopped pecans


Heat oven to 350 F (325 F for glass baking dish). Line 13X9-inch baking pan with foil extending over edges to form handles. Grease foil.

Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla until well blended. Stir in flour and nuts until well blended. Spread in prepared pan.

Bake for 30 to 35 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do NOT overbake. Cool in pan. Lift out of pan onto cutting board. Cut into squares.