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! 🙂
Blueberry Bundt Cake
- 375 g plain flour
- 3 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 180 g unsalted butter room temperature
- 335 g caster sugar
- 4 large eggs
- 2 tsp vanilla extract
- 225 g sour cream
- 290 g blueberries coated in 1tsp of the plain flour
- icing sugar for dusting
- Preheat the oven to 175C/Gas Mark 4 and liberally grease and flour your bundt tin.
- In a bowl sift together the flour, baking powder, bicarb and salt. Then set aside.
- In a large bowl beat the butter and sugar together using an electric whisk until light and fluffy. Then add the eggs one at a time, making sure to beat well after each addition. Then beat in the vanilla.
- Alternating with the sour cream, slowly beat in the flour mixture in three additions making sure to end with the flour. Beat until just all combined, making sure to scrape down the sides. The mixture will be very thick.
- Using a silicone spatula, carefully fold in the blueberries. Then pour the mixture into the prepared bundt tin and place in the oven for 50 minutes or until a cake tester inserted into the centre of the cake comes out clean.
- Place the tin onto a wire rack, and let the bundt cool in the tin for 10 minutes. Then remove from the pan and cool completely. Dust with icing sugar before eating.