- 188 g (1 1/2 cups) unbleached all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 113 grams (1 stick / a 1/2 cup) butter, browned & chilled until solid but soft
- 27 grams (about 2 tablespoons) olive oil
- 100 g (1/2 cup) granulated sugar
- 100 g (1/2 cup) brown sugar
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 90 grams (6 tablespoons) buttermilk
- 3 tablespoons chopped fresh rosemary
- 1 cup blueberries
- 2 tablespoons buttermilk
- 120 grams (about 1 cup) powdered sugar
- Heat oven to 350° F. Grease a 6-cup bundt pan well with butter, making sure to get every nook and cranny. If you'd like to use a 12-cup pan, just double the recipe. Alternately, you can use cooking spray (try to find a natural, propellent free oil-spray or make your own!) If using the latter, use right before filling the tin so the spray doesn’t pool at the bottom of your pan.
- Weight the flour out into a small bowl. Add baking powder and salt. Sift the flour mixture into a medium bowl, dumping any salt that doesn’t make it through the sieve in at the end. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream the solid brown butter, olive oil, and the brown & white sugar until very light and fluffy, about 6 minutes, making sure to scrape the bowl down half way through.
- When you’re finished creaming the butter and sugar, scrape the bowl yet again, and, with the mixer on low add the eggs one at a time, incorporated the first before adding the second. After the second egg is incorporated add the vanilla. Don't forget the vanilla! I always forget the vanilla.
- With the mixer still on low, add 1/3 of the flour mixture followed by half of the buttermilk, alternating with the next 1/3 of the flour mixture, then the rest of the buttermilk. Turn the mixer off and, using a rubber spatula (the one you've been scraping down your bowl with...because you have been scraping down your bowl, right?), mix in the last 1/3 of the flour mixture along with the rosemary by hand to prevent over mixing. Be sure to scrape the bottom! Gently fold in the blueberries.
- Spoon the batter into the prepared tin, smooth the top, bang it against the counter 3-4 times to get rid of air bubbles, and bake at 350° F for 30-45 minutes (if doubling the recipe for a 12-cup bundt pan or if using a 6-cup bundt pan with no hole as I have here, increase cooking time to 1 hour - 1 hour 15 minutes and cover with foil after 45 minutes) or until golden brown and a toothpick inserted comes out clean. Again, if at any point the top is a deep, golden brown, but then center is still not cooked, cover the top with tin foil and continue to bake until a toothpick comes out clean.