Blueberry Bundt

Is it too early to talk about summer? Can we well and truly put away our winter coats and except that any change in the weather is for the better. I firmly believe so. Mostly because the thought that it’s not true….well it just doesn’t bear thinking about. So let’s put our newly painted toenails forward, splash out on some tinted moisturiser, polish our sunglasses and head out in the newly green (with a dash of colour) warmed up world. It’s actually quite a lovely place when you start to look around.


It seems that as a consequence of this change in season, there is a clarity that only brightness can bring. The suddenness of it makes me wonder what I’ve been hiding from all these months. Weren’t these daffodils always here? Didn’t I always wake to nature’s wistful musings and the sun’s blanket encasing me with it’s tranquility? Surely someone else lit fires every night and complained about the frost bitten car windows.

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So it’s here now. What shall I make of it?

Spring brings everything to the forefront like second chances and pushing forward; and the possibilities like a stream trickle before me. Or to keep it simple I could just clean out a few cupboards and call it quits. Whoever picked simple though? Not me.

I want to embrace the true splendour of all that is Spring. The cut grass, the newly blossomed trees, the lit evenings…the promises only a glossy landscape can fulfil.

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So I find myself being tempted to take a little bit of time away to regroup, to reassess and to finally make my mark on an otherwise lifeless year. Things can really happen now. Should I let them.

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Whilst whimsically wittering about the fruits of Spring, I might have failed to mention my love of blueberries. Yet here they are on the supermarket shelves. Finally bursting with juices and bulging with purpleness and frankly living up to their promise once again as the berry to beat all others. I am not sure I can honestly find enough ways to include these tiny treasures into my baking. With the bundt cake I think I have found a most suitable host. It’s a breakfast cake, it’s an afternoon cake but most of all it’s a cake that can hold it’s own on any table.

Blueberry Bundt

2 1/2 cups or 340g of flour
2 tsp of baking powder
1 tsp salt
1 3/4 cups or 360g of granulated sugar
Zest of 1 lemon
1 cup or 225g of unsalted butter
3 eggs
1 tsp vanilla
3/4 cup or 200ml of buttermilk
3 cups or 400g of blueberries (plus 2 tbs of flour to coat them in)

Preheat your oven to 350f/180c/mark 4. Grease a 10-cup bundt tin and lightly cover the inside with flour.

Place flour, baking powder and salt in a medium bowl. Whisk until ingredients are well combined.

In a small bowl mix your buttermilk and vanilla.

In the bowl of a stand mixer add sugar, lemon zest and combine with fingertips. Then add butter and cream the ingredients together on medium speed for 3-5 minutes until really pale and creamy. Add the eggs one at a time beating well between each addition. Scrap the bowl down.

Turn the mixer to low and add half of your flour mixture beating lightly until barely combined. Add the buttermilk mixture. Mix again briefly and then add the rest of the flour. You really don’t want the mixer to be on long for this part. It’s just to combine the ingredients.

Completely cover your blueberries in the 2 tablespoons of flour and then fold them into the mix. Use a spatula to do this.

Pour the bundt mixture in to your tin and smooth over the top.

Bake for 55 to 60 minutes until a cake tester comes out clean. Cool the cake for 30 minutes before attempting to take it out of the tin. This is really important! You don’t want any of the cake to stick to the tin. You may have to pry it out gently with a palette knife. Leave to cool before adding a glaze. I use a combination of icing sugar and lemon juice to make my glaze. You can also just sprinkle it with icing sugar if you want to keep it really light. Lemon buttercream is also really good for more of a cake experience!

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