This cake has a hole in it! (Bonus points if you get that reference!)
This is my first foray into the world of bundt cakes and it definitely won’t be the last. Decadent layer cakes with silky buttercream are probably my favourite bake to create, but sometimes a simple slice of cake with a cup of tea can be exactly what you need. And is just the right amount of sweet without making your teeth hurt!
I have a bit of a strange relationship with blueberries. I find the texture of them so weird that I struggle to eat them raw. The taste however, I love! If there’s muffins going, I’ll always opt for a blueberry (or banana nut actually!). And to me, this bundt tasted exactly like a super sized blueberry muffin – so good!!
With the addition of sour cream as well as the blueberries the bundt was so moist and kept really well for 3-4 days after baking. Definitely one to bake on a Sunday and take to work for a few days…and make all your colleagues jealous!
The bundt baked so beautifully in the tin and came out so easily! I was really worried it might get stuck, but greasing and flouring liberally seemed to do the trick. It spent 50 minutes in the oven, but crucially I left it in the tin for another 10 minutes after I’d taken it out of the oven. This helps when you’re removing the cake from the tin, as you’ve given it a chance to firm up slightly.
As you can see from the pictures I didn’t fair too well with my blueberry distribution, as mine sunk to the bottom and stuck to the sides. To help prevent this you need to coat your blueberries (or any fruit!) in some of the flour from the recipe. A thick batter also helps to suspend the fruit. Though, unless you’re baking for Mary Berry it doesn’t matter too much! It’ll still taste just as good 🙂
I had toyed with the idea of adding a simple lemon icing, but once it was baked I thought it looked so pretty with the blueberries poking through the top of the bundt that a simple dusting of icing sugar was all it needed. It also meant you could see the pretty pattern created from the bundt tin!
I was so pleased with how this turned out, and had two taste testers adding their praise! Don’t be put off if you don’t have a bundt tin either, as you could definitely still make the recipe. Baking times might need to be adjusted depending on the size of your tins however.
Let me know if you love it as much as I did! 🙂