Adapted from: Baking for all Occasions by Flo Braker

Yield: 1 Bundt Cake

YUMMY!

I love blueberries! I used to buy punnets of them and sit there popping blueberry after blueberry into my mouth enjoying the sharp burst of juicy sweetness. Then one day, many years ago I stumbled across a receipe for blueberry muffins and there started my obsession with using the delicious fruit in my baking endeavors.

The cake is really tender and has a lovely buttery flavour, the blueberries sink to the bottom of the pan and create a lovely crown once inverted. If you don’t have any blueberry’s on hand feel free to try the receipe with another type of berry.

Also, if you’re like me and hate waste then this receipe quite nicely uses up the extra egg yolks that you will have if you have made the Nutmeg Cupcakes w/ Rum Buttercream from my previous post.

Try to stop at just one piece

TIME:

• 15mins Preparation + Overnight for the unsalted butter
• 45mins Baking

 EQUIPMENT:

• Mixmaster w/ Paddle Beater Attachment
• Kitchen Scales
• Bundt Pan
• Spatula / Rubber Scraper
• Measuring Spoons
• Measuring Cup
• Flour Sifter
• Paper Towel
• Wire Rack

INGREDIENTS – Cake:

INGREDIENTS – Topping:

METHOD – Cake:

1. Pre-heat oven to 180°C / 350°F
2. Butter and flour the bundt pan
3. Measure the buttermilk, vanilla extract and almond extract into a clear measuring cup and stir to blend
4. Shift the flour, baking powder and salt into a bowl
5. Gently wash the blueberries and pat dry with paper towel
6. Place the unsalted butter into the mixing bowl of the Mixmaster
   • You will need the butter to be very soft, I find leaving it out overnight will get it to the correct consistency
7. Using the paddle beater attachment, beat until the butter until it is smooth – Medium Speed
8. Slowly add the sugar and beat until the mixture appears light and fluffy and the sugar is dissolved – Medium Speed
   • Scrap the bowl down to ensure that the mixture is fully incorporated
9. Add the egg yolks one at a time, ensuring that you beat the mixture until everything is combined before adding the next egg yolk – Medium Speed
   • Scrap the bowl down to ensure that the mixture is fully incorporated
10. Add a third of the flour mixture to the mixing bowl and beat until just combined – Low Speed
11. Add half of the buttermilk mixture to the mixing bowl and beat until just combined – Low Speed
12. Add a third of the flour mixture to the mixing bowl and beat until just combined – Low Speed
13. Add the remaining half of the buttermilk mixture to the mixing bowl and beat until just combined – Low Speed
14. Add the remaining third of the flour mixture to the mixing bowl and beat until everything is incorporated but no more that 2mins – Low Speed
    • During the above steps (9 to 13) make sure you scrap the bowl down to ensure that the mixture is fully incorporated
15. Spoon half of the batter into the bundt pan and gently spread evenly across the pan
16. Sprinkle a third of the blueberries across the surface of the batter
17. Gently fold another third of the blueberries into the remaining batter
18. Spoon the remaining half of the batter into the bundt pan and gently spread evenly across the pan
19. Sprinkle the remaining third of the blueberries across the surface of the batter
20. Bake the cake for 45 minutes or until a skewer inserted into the cake comes out clean
21. Let the cake cool for 15 minutes before inverting onto a wire rack and removing the pan, leave to cool completely

Fluffy butter and sugar mixture

Egg yolks have all been added

This is missing something… blueberries!

Sprinkled blueberries

Just needs a few more blueberries!

Ready to bake!

METHOD – Topping:

1. Before serving, gently shift the icing sugar over the cake

The cake will keep in an air tight container in a cool place for 2-3 days

My lopsided beauty

Ready to eat!

Two seconds later there was only crumbs

NOTE: I had a teeny tiny accident when inverting the cake onto the wire rack so please excuse the slightly lopsided finish product

Golden beauty with its blueberry crown