Blueberry Bundt Cake

Difficulty: Easy

Glazed Blueberry Cake

Makes 1 x 10-cup bundt cake or 1 large loaf cake

Ingredients

    For the cake
  • For the glaze:

Instructions

0/9 Instructions
  • Measure all your ingredients then preheat oven to 175C. If using softened butter, grease your bundt pan now. Do this by brushing the bundt pan with the softened butter using a small pastry brush, being careful to get the butter into each nook and cranny. Sprinkle flour over the butter and tap around lightly to distribute. Turn pan over and tap lightly to remove excess flour. If you're using melted butter, DO NOT GREASE YOUR PAN YET.
  • Sift flour, salt and baking powder together. Set aside.
  • In the bowl of your stand mixer with the paddle attachment on medium-high, cream sugar and butter until light and fluffy.
  • Add eggs one at a time, incorporating well after each addition. Turn mixer down to low then add lemon zest.
  • Add half of the flour mixture gradually using a spoon, mix well. Add sour cream then mix until incorporated. Put the blueberries in with the rest of the flour then toss until the blueberries are covered in flour. Fold in the blueberries and flour into the batter. Set aside.
  • If you're using melted butter, make sure its not hot. Brush the bundt pan with the butter using a small pastry brush, being careful to get the butter into each nook and cranny. Sprinkle flour over the butter and tap around lightly to distribute. Turn pan over and tap lightly to remove excess flour.
  • Pour cake batter into the pan. Bake for 50 minutes or until the skewer comes out clean. When cake is ready, remove from oven and cover with a large plate for 10 minutes. Use kitchen mitts to invert pan and remove cake. Your cake should slide out perfectly.
  • When cake is completely cool, make the glaze by placing the frozen blueberries, water and lemon juice in a sauce pan. Cover and cook on low heat until blueberries are very soft. Strain the juices and push as much liquid out of the blueberries as you can. Reserve the liquid and throw out blueberries.
  • Place the icing sugar in a bowl then add half the liquid. Mix until you get a glaze consistently, adding more liquid if needed. Drizzle on top of your cooled down cake. Finish with a dusting of icing sugar.

Notes

  1. You can substitute yogurt or creme fraiche.

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