4th of July Vanilla & Blueberry Bundt Cake with Bourbon Strawberry Glaze
The 4th of July is right around the corner and it’s time to get festive people. But I’m not talking about purchasing a “spirited” can of Budweiser. I’m talking about throwing together some fresh fruit, industrialized cake batter, and the bliss of bourbon to produce the All-American bundt cake…a salute to the good old Red, White, and Blue!
Now this recipe probably violates traditional ways of constructing a 4th of July bundt. No food coloring or powder sugar is used nor needed to create the colors of the flag and satisfy your sweet tooth’s cravings. The colors and sweetness come from fresh blueberries, strawberries, and a reasonable amount of sugar.
Then you might ask why is there bourbon in the mix? Because bourbon is America’s distilled spirit and must be used to classify this dessert as gluttonous…well at least that what we believe.
In all seriousness though the Glutton Household and taste testers agree that this 4th of July bundt is a brilliant combination of fruity, buttery, and light deliciousness with a hint of bourbon in the background. It’s basic Gluttony 101, simple to prepare, and perfect for any holiday festivities that you’ll be partaking in this weekend or on the 4th itself.
Three Notes:
- We usually prefer to make our cakes completely from scratch, but have read that when using fresh fruit it can be tricky to produce a perfect bundt cake unless you’re using a store bought cake mix (has to do with preservatives and such). Hence the use of a store bought cake mix in this recipe. Plus using the cake mix just simplifies the work/time required.
- Many store bought cake mixes ask that you use vegetable oil to make the batter. We substituted in an equal amount of butter to create a richer cake.
- Also, the recipe doesn’t require the use of all the blueberry/bourbon mixture that will be made. However, it can be used as an additional glaze, served on the side with a slice of cake, or even as a topping for ice cream (i.e. it’s good stuff to have around).
Enjoy!
The Necessities:
- 1 box of vanilla cake mix
- 1 pint (10-12 oz) of fresh blueberries
- 2 lbs (32 oz) fresh strawberries
- 1 cup of bourbon
- 3/4 cup of sugar
- Butter (optional substitute for oil needed to make the cake batter)
- Salt
- Non-stick spray
- Flour
Directions:
- Rinse the blueberries and toss em in a blender or food processor.
- Hit that puree button and make some blueberries juice.
- Transfer the pureed blueberries to a larger frying pan over low heat. Add 1/4 cup of bourbon, 1/4 cup of sugar, and a dash of salt to make a rather unappealing concoction like above (trust me it looks tasty by the end).
- Using a spatula, continuously/regularly stir the blueberry/bourbon mixture while it cooks and thickens…it’s starting to look more appealing.
- Cook the blueberry/bourbon mixture for 20-30 minutes or until a thick dark rich color (as seen above) is reached. Remove from heat and set aside.
- Preheat your oven to the required temperature needed to bake the cake (consult cake box).
- Follow the “complex” pictogram directions on the cake mix box and make the cake batter. To create a richer cake (like we did) be sure to substitute an equal amount of butter for the oil required in the directions.
- In a small bowl or large measure cup mix together 1 cup of cake batter and 3 tbsps of the blueberry/bourbon mixture.
- Spray your bundt pan with a non-stick spray and dust with flour. Pour the remaining cake batter evenly into the pan.
- Pour half of the blueberry/bourbon batter into the pan to form a ring on top of the vanilla batter. Use a spatula to lightly push some of the blueberry/bourbon batter down (like above).
- Pour in the remaining blueberry/bourbon batter and gently place the bundt pan into the oven to bake for the required time per the directions on the box.
- While the bundt is baking, clean your strawberries and toss em into a blender or food processor. Hit the puree button and wiz em up (if needed, pour a splash of bourbon in to help the pureeing process).
- Then over a large frying pan, pour the strawberry puree into a strainer and use a spatula to push the puree through (goal is to separate out the seeds). Once done, add 3/4 cup of bourbon, 1/2 cup of sugar, and a dash of salt to the strawberry puree.
- Cook over low heat for around 30 minutes while stirring continuously/regularly with a spatula. Be sure to taste regularly to insure the glaze is up to snuff. When done, remove from heat and set aside.
- When the bundt’s oven time is up, be sure to use a toothpick or knife to poke the cake and make sure that the batter is completely baked.
- Remove the bundt from the oven, set aide, and allow to cool for 10 minutes or so.
- Place a plate on top of the bundt pan and carefully flip the pan over and remove to reveal (hopefully) a perfectly shaped/baked cake.
- Spoon or ladle a 1/3 of the strawberry/bourbon glaze evenly over middle of the cake, allowing the glaze to drizzle down all sides.
- Allow the glaze to set up for about 15 minutes, then pour another 1/3 of the strawberry/bourbon glaze over the cake.
- Repeat this process one final time with the remain glaze and you should end up with a drenched red strawberry colored bundt.
- If you’re feeling extra festive you can drizzle some of the remaining blueberry/bourbon mixture over the top as well.
- Cut out a large piece of wondrous gluttony to expose the colors of America.
- Plate with a strawberry or two, along with some of the blueberry/bourbon mixture and attempt not to eat the entire bundt in one afternoon.
Copyright © sports-glutton.com, 2010-2012. All Rights Reserved. Unauthorized use and/or duplication of this material without express and written permission from sports-glutton.com is strictly prohibited.
How wonderful! Love the gluttony, Jed. And a mix is not bad, particularly since you’ve added bourbon to the recipe, it kinda counteracts any ill effects a cake mix might have on the psyche!
Were you successful (not eating the cake in one afternoon)?
We just had the hottest patio Friday lunch, along with wine, so I’m feeling a little tipsy (or a lot).
Hmm, if I wasn’t travelling down to Illinois and Wisonsin tomorrow for this weekend, I would be tempted to make this tribute to your wonderful country.
Happy Canada Day (July 1) and Independence Day!
I won’t share how much cake was consumed, but let’s say that a long run was taken to burn off the calorie intact.
Hope you have a great trip!!
Well isn’t this just the prettiest and most tempting red, white and blue cake? What’s not to love about this…cake, strawberry, blueberry and BOURBON. I’m there. And now I have a reason to go and buy a bundt pan, too!
Thanks Betsy!! Hope you’re having a great weekend.
What a beautiful looking bundt cake. I love how you added freshly pureed blueberries. I had never heard of a bundt cake until I watched ‘My Big Fat Greek Wedding’. That scene with the bundt cake has me in hysterics every time xx
Wow! This looks amazing! I’ve got pounds of blueberries in my freezer and I”m always looking for new recipes. It’ll be my recipe for 4th of July , we have a neighborhood block party/pot luck shindig. Thanks for sharing!
You’re most welcome and I hope you do make…you’ll steal the show at the block party.
I had sworn off baking bundt cakes after my 2nd attempt fell apart during the unmolding, just as the 1st attempt had done the day before. In fact, I threw out my bundt pan. Now, you’ve got me thinking about baking this bundt cake. I need to find me a pan. Well, if I don’t get it together by the 4th, Bastille Day is coming and they use the same colors, n’est pas?
Haha…how about I trade you my extra bundt pan for a healthy helping of your cheese?
Ooh, as lovely as the cake looks and sounds, I am sold on the Bourbon Strawberry Glaze.
Reckon I could enjoy it just on it’s own!
Mandy
I reckon you could.
Nice combination of colours in that cake
That is so amazingly pretty! Whenever I hear the words Bundt Cake I remember a scene from My Big Fat Greek Wedding
So do I! How did I forget to include that clip??!!
Now that sounds like the perfect cake for the 4th. I love the color and I’m sure the taste is great.
Thanks Karen! Very addicting flavor in play here for sure.
This looks out of this world, Jed! Seriously! WOW! I love the use of natural colors and the flavor combo just about does me in, it sounds so good!
Thanks so much Courtney! Hope you had a great 4th!
OK, yum. I have never known a dude to be so versed in sports AND cooking. Awesome.
Haha..you ain’t seen nothing yet!
Wow, this is such a festive cake…and I love the good dose of booze!
This looks amazing and I love that Gluttony 101 got into the mix and therefore bourbon was added. Yep, that’s how I like my gluttony…with a little booze. Love the red,white and blue and the ease of prep.
We strive to achieve the highest levels of gluttony here at the Institute.
[...] at Sports Glutton has boozed up a Vanilla and Blueberry Bundt cake with a little bourbon. Oh [...]
love that this is naturally red, white + blue – i’m not a huge fan of using food coloring unless I have to. and the addition of bourbon? genius!
Au Naturally is always better isn’t it? Bourbon natural right??
For years, I have been searching for a particular bundt pan. Last night, I believe I may have found it online, but I’ll reserve my excitement to see if the same pan advertised is the actual pan I have been seeking.
Which brings me to this recipe. Somehow, by chance, by fate, by luck, by golly, I ended up on this page and can’t stop drooling over this Vanilla Blueberry bundt. Though my first recipe in the new bundt pan was going to be a buttermilk and lemon, this one may take the cake, pardon the pun.
Stay tuned. Will the right pan arrive in next week’s mail?
Will I do your cake justice?
Thank you so much for sharing!
Karen