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“That travels well and blackberries are in season now,” he said. “That’s the perfect Fourth of July dessert.”

Before coming to the White House, Mr. Yosses trained with culinary all-stars including Daniel Boulud, Thomas Keller and Daniel Bouley. So is it more or less intimidating to work for the leader of the free world?

Yosses laughs slowly, carefully: “I would say it’s equally intimidating.”

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BLACKBERRY BUTTERMILK BUNDT WITH ORANGE GLAZE

The buttermilk gives this simple Bundt cake by White House pastry chef Bill Yosses a wonderful tanginess that offsets the sweet blackberries and orange glaze. The recipe, from Yosses‘ new book, “The Perfect Finish,” is a fine choice for brunch or a July Fourth picnic.

Start to Finish: 1 1/2 hours (20 minutes active)

Servings: 8 to 10

For the cake:

2 sticks unsalted butter, softened, plus 2 tablespoons for greasing

2 2/3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 3/4 cups granulated sugar

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