There’s a new bundt in town, and it’s packed with fresh blueberries! Spring is finally here and I have been buying fresh blueberries and strawberries like crazy lately. Seeing deep purple and fresh red packages on sale in stores gives me greater joy than seeing my long desired pair of shoes selling-off. I eat them in my breakfast oats, in smoothies, for a healthy snack, but of course I had to put some into a cake as well.

There are so many wonderful recipes for blueberry cakes out there, but call me old-fashioned, I just love a good classic butter-batter baked in a bundt form. I think it works so well and ever since I made my marble bundt cake, I have been in love with the smooth velvety texture, perfectly soft and moist, melting-in-your-mouth kind of cake. Adding some blueberries and lemon zest could never go wrong, so one Friday night, after work, I whipped up this blueberry bundt cake. It did not disappoint. Blueberries gave the cake wonderful freshness, just the thing we long for on a warm spring day. Lemon glaze spiced it up just as needed.

     

 

I know that most of you don’t need further introduction to a blueberry cake with lemon gaze on top, but I feel like every cake is just just a bit special, different from all the others. And that’s why I believe no recipe is a waste of time. If you are with me, add this recipe to a bunch of other blueberry cake recipes and tell me how you liked it. By the way, a big thank you to my friend for providing this beautiful flower arrangement. Nothing says spring better than seasonal fruitcake sharing it’s place on table with a bouquet of fresh flowers…

preparation time: about 30 minutes
baking time: 50 – 60 minutes, 165°C/325 F
baking pan size: Φ22 cm/8,7 in

Ingredients for the batter:
145 g unsalted butter, softened
150 g sugar*
3 whole eggs
15 g honey
300 g all purpose flour
pinch of salt
1,5 tsp baking powder
1 tsp ground cinnamon
200 ml plain yoghurt
160 g fresh blueberries + 1 Tbsp flour for coating
*I used half brown, half white sugar scented with lemon zest. Just like making homemade vanilla sugar, zest one large organic lemon, add it to a tin packed with granulated white sugar, shake the tin well and in a matter of days you will have lemon sugar ready for baking.

Ingredients for the lemon glaze:
10 ml freshly squeezed lemon juice
100 g powdered sugar

1. Start by preparing the bundt pan. Melt small chunk of butter (not specified in the ingredients list) and using a pastry brush, brush the sides and bottom of the pan and coat with thin layer of flour. Don’t forget the inner part of the bundt pan. This step is important because it ensures that the cake will pop right out of the pan. Preheat the oven to 165°C/325 F.

2. In a large bowl, using an electric mixer fitted with a paddle attachment, beat soft butter until it gets smooth and creamy. Add sugar and mix it well until smooth again. If you don’t have a ixer with a ppaddle, use hand held mixer with whisk attachment instead, or simply whisk everything with a hand whisk.

3. Add one whole egg at a time, and mix well after each addition. Then mix in the honey.

4. Sift together flour, salt, baking powder and cinnamon into a separate bowl. Add flour mixture and yoghurt into the butter and egg mixture alternating and slowly mixing after each addition. Start with a third of dry ingredients, then add half of yoghurt and continue adding the ingredients finishing with the dry.

5. Rinse blueberries with cold water and put them in a separate bowl. Sprinkle with about a tablespoon of flour and toss them around until each berry is well-coated in flour. This is important for two reasons – first, when coated in flour, fruit will not sink to the bottom of the pan while baking and second, they are less likely to burst and colour the batter.

6. Finally, using a spatula, gently and patiently mix the blueberries into the cake batter. Transfer the batter to a bundt cake pan, distribute evenly and bake for about 50 to 60 minutes. Make sure the pan is placed in the lower part of the oven because the bundt form is quite tall and therefore the top might end up browning too quickly. Check with a toothpick to see if the cake has finished baking: insert a toothpick or a sharp knife all the way to the bottom of the cake. When it comes out clean, with no wet batter on it, the cake is done.

7. As always, leave baked cake for about 15 minutes to rest. Then take a sharp thin knife and go all around the pan to loosen the cake from the sides of the pan if you find it necessary. Cover the bundt pan with a serving plate and with one quick move flip the pan over so the cake falls right on the plate. Let it cool completely before glazing.

8. Squeeze lemon juice and use about 10 ml. Add powdered sugar and using a spoon or a whisk mix until it gets smooth. It can be as thick as you like – you could even make it super thick by adding more powdered sugar and make a fat layer of white frosting, or make it thinner by adding some more lemon juice. Glaze the cake and dig in. Serve with a glass of iced tea.

 

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BLUEBERRY BUNDT CAKE
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