Adapted from: Baking for all Occasions by Flo Braker
Yield: 1 Bundt Cake
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.