~Blueberry-Buttermilk Bundt Cake & A New Purse~

 Another weekend as flown by...and I'm  here again to wish you all a very Happy Monday! I spent my weekend sewing and baking. Gary and I also had "Saturday Night Date Night" we went to the movies to  see "One Day" I cried and it left me so sad, even Gary said it bothered him and left him sad too..the acting was excellent I thought, a real movie with real acting no special effects added.

So anyway I have been wanting to bake a Blueberry Cake for sometime now and while googling Blueberry Cake I ran across a web site called "epicurious.com" and found the best Blueberry-Buttermilk  Bundt Cake recipe ever! and it was fun to make.
Hot out of the oven the cake needed to cool in the pan for 10 minutes until turning it out onto the rack to cool further. 

I      
 Cooling on the rack. Boy did it smell yummy!

 After cooling I placed the cake on a glass cake plate and added the topping. I did not follow the directions for the topping, I made up my own. I used powered sugar a few drops of vanilla and the leftover orange rind and drizzled it all over the cake top. With the leftover blueberries I decorated around the cake.

 And here it is! Blueberry-Buttermilk Bundt Cake. Oh I almost forgot to tell you the recipe called for frozen blueberries but I used fresh and it turned out just fine.

 We invited Mom and Dad over for Sunday dinner and dessert. Everyone loved the "Bundt".
It was light and yummy...I think the batter would make up perfectly for muffins, or a morning brunch dessert.


Blueberry-Buttermilk Bundt Cake
yield: Makes 12 servings


Using frozen blueberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes.



Ingredients

• 3 cups all purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 2/3 cups sugar

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature

• 3 large eggs

• 1 tablespoon grated orange peel

• 2 teaspoons vanilla extract

• 3/4 cup buttermilk

• 2 cups frozen blueberries



• Powdered sugar



Preparation

Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.

Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.



 
 So a while back I won Henri the French Rooster from Penny  at The Comforts of Home. . Well recently I was very lucky again to win a hand made flower created  and crafted by~
Ana from A Petite Cottage .     Henri is a young Rooster and wanted to impress the Hens. Henri was going out dancing and wanted to dress to impress, and what better way to look dapper then with this lovely flower boutonniere. Henri was so proud of himself and good looks he wanted me to take a picture of him to show Ana and Penny. Doesn't Henri look like a prize Rooster ! Gee I hope he doesn't stay out to late tonight, Henri's curfew is 11:00...LOL

 Ana also made this beautiful floral handbag. I love it so much and have already started using it. As a matter of fact I received a sweet complement on it from the lady behind me at the grocery store..Thank you Ana, I'm pleased as punch to have meant you through blogging and honored to called you a friend. I hope one day to meet you in person.

I hope you all have a sweet week and I'll be visiting you just as soon as I can.

Linking up with the following gals.

Susan~Between Naps on the Porch Metamorphosis Monday

Bunny~BunnyJeans Decor and More Bunny Hop Wednesday

Kim~Savvy Southern Style WOW Us Wednesday