Blueberry Cake
A moist bundt cake made with fresh blueberries, finished with cream cheese frosting and a blueberry garnish.
Ingredients
unsalted butter (softened at room temperature)
350 g
caster sugar
350 g
eggs
6
vanilla extract
1 tsp
cake flour
450 g
baking powder
2 tbsp + 2 tsp
sour cream
280 ml
fresh blueberries (additional amount reserved for decoration)
250 g
cream cheese frosting (recipe on page 11)
2 portions
powdered sugar (for decoration)
to taste
25 cm ring mold (greased and floured)
1
Instructions
1
Preheat oven
Preheat oven to 170°C (325°F, gas mark 3)
2
Cream butter and sugar
Place butter and sugar in a stand electric mixer fitted with a paddle attachment, and cream until light and fluffy
3
Add eggs
Add eggs one at a time, mixing well after each addition, and scrape down the sides of the bowl with a rubber spatula after each egg. Add vanilla extract, cake flour, and baking powder, and mix until just combined. Add sour cream, and mix thoroughly until all ingredients are incorporated and the batter is light and fluffy
4
Add blueberries
Gently fold in blueberries by hand until evenly distributed
5
Bake
Pour batter into the prepared ring mold, and smooth the top with a spatula. Place in the preheated oven and bake for 40 minutes, or until golden brown and the cake springs back when touched. Cool slightly, then remove from the mold and place on a wire rack to cool completely
6
Decorate
Once the cake is completely cooled, place it on a serving plate. Cover the top and sides with the cream cheese frosting, and decorate with additional blueberries. Dust with a pinch of powdered sugar
