RISE & SHINE KAUT43 OKC
The last of summer baking. Now that Labor Day has come and gone I thought I would knock out one last perfect dessert in homage to this long hot summer. It’s really a “don’t let the door hit you on the …” You get it.
No, seriously I love the flavor of citrus, all citrus, and is why I came up with this triple citrus butter cake. You can choose the citrus of choice: lemon, Meyer lemon, lime, orange, tangerine, grapefruit, clementine… whatever. I just stuck to the primary three: orange, lime, and lemon, and the cake turned out beautifully.
Paired with a wild blueberry sauce, this magical cake morphed into something more beautiful. I can’t think of the word right now, but yes, it is more beautiful. You may keep it light with just plain whipped cream, or more luxurious with a Grand Marnier or Cointreau liqueur syrup soak (Rum Baba style) after it comes out of the oven. The options are endless, just like your citrus choices. Enjoy!
Triple Citrus Butter Cake With Wild Blueberry Sauce
For The Triple Citrus Butter Cake
1 cup unsalted butter, room temp
1 1/2 cups granulated sugar
5 large eggs, room temp
1 tablespoon citrus zest lemon/lime/orange ( I used one fruit each)
2 cups All-Purpose Flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon Kosher salt
1/2 cup citrus juice (orange/lime/lemon)
Powdered sugar for dusting
For The Wild Blueberry Sauce
2 cups (10 ounces) fresh or frozen wild blueberries (may use regular blueberries)
1/3 cup granulated sugar
1/2 cup cold water
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
Start out by zesting the fruit (lemon, lime, orange) with a Microplane, careful to not get any of the pith… the white layer under the zest. I use a small lemon, lime, and orange, and usually come out just right on a tablespoon. Of course, if you have more than a tablespoon, don’t be afraid to use it; the more, the tastier! Set the zest aside.
After zesting the citrus go ahead and juice them. Simple place a strainer over a nonmetal bowl, And juice the fruit allowing the strainer to catch any bits and pips that may come fro the citrus. Set the juice aside.
Preheat your oven to 350 degrees. In a stand mixer with paddle attachment begin to cream the butter. Add the sugar and beat until light and fluffy. Add the eggs, one at a time and only after the last one is well mixed into the butter. Scrape down the bottom and sides of your bowl, and add the zest. Mix well to combine.
In a separate bowl combine the flour, baking powder, baking soda, and salt. Stir the dry ingredients to combine evenly. Starting with the dry mixture, add 1/3 to butter and eggs, and slowly start mixing. Add a place of the juice and allow that to mix in. Keep going between the dry mixture and the juice until it all mixed on and combined. Again scrape down your bowl and give it one final mix.
In a bundt or ring pan, butter and flour the inside well. This cake likes to stick, so be sure to get in all of the nooks and crannies if using an ornate bundt style pan. Add the cake batter, then lightly tap the bottom on the counter so the batter will fall into place.
Smooth out the top of the cake batter. Place the cake in the center of your hot oven. Bake 35-40 minutes or until your cake tester draws out clean from the center of the cake.
Allow the cake to cool in the pan for 15-20 minutes. Skim the side of the cake with a knife to help loosen. Turn out the cake onto a wire rack and let it finish cooling. Dust the top with powdered sugar before slicing.
While your cake is cooling make the easy wild blueberry sauce: In a saucepan add the fresh or frozen blueberries along with the sugar and water reserving a tablespoon of water behind. Gently begin to heat. We want to keep the berries whole so do not boil rapidly or overcook. Cook until the sugar has dissolved.
In a small bowl add the reserved tablespoon of water along with the tablespoon of lemon juice. Add the cornstarch and mixing a slurry.
While the berries are at a gentle simmer, pour the slurry into the berries. Mix gently and cook until the sauce thickens and has a beautiful bright sheen. Cook for a minute or two to make sure all the cornstarch has bloomed, and the sauce is thick enough to coat the back of a spoon.
Spoon the sauce, hot or cooled, over each slice of citrus cake and serve. You may also keep in a small bowl or sauceboat to serve alongside the cake.