Do you have a bundt cake tin? I’ve had one for years, but rarely use it except to make this blueberry bundt cake. I am never sure if you can just make an ordinary cake recipe in the bundt tin, or if you need a special bundt cake recipe. All to do with cooking times in the funny-shaped tin… or something.
That was a lot of ‘bundt cake’ in an opening paragraph wasn’t it?! But you get what I mean. Anyway, I explored our option on the whole cake recipe thing and here’s the lowdown: any old pound or ‘layer’ cake recipe will do. You probably don’t want to slide a sponge cake into your bundt tin (mostly because it won’t slide back out). A simple cakey-cake recipe will do the trick, with a few caveats.
1. Check the size of your bundt tin
Your ‘any old cake recipe’ will call for a specific tin size and it’s not the same as your bundt tin. A 20cm ordinary cake tin is bigger than a 20cm bundt tin. To be sure your cake tin is going to be big enough, check how many cups of water will fill the size of the ordinary tin and make sure your bundt tin will hold the same amount of water.
2. Grease that pan well
Because the bundt is decorative, you need to really make sure you butter or oil all of the crevices. This will ensure your cake slides out smoothly.
3. Different cooking time
Most likely, it will take longer to cook your bundt cake than a standard cake. This is because the bundt is generally deeper. To make sure it’s cooked, don’t skip the ‘insert skewer’ step.
4. Longer cooling time
Make sure you cool your bundt cake in the tin for a bit longer than you are probably used to. This will ensure that it comes out clean when it’s ready.
Okay, so that was a massive bundt diversion when all I really wanted to do was share this blueberry bundt cake recipe. Now we are all educated, here we go!
Make this beautiful blueberry bundt when you want to be a lil’ bit fancy with your afternoon tea. It’s a delicious loaf cake that’s moist and dense, while still being light. We like it with just a dusting of icing sugar, but you could also drizzle a very light lemon icing over the top for extra-fanciness. Just make up a runny icing mix with icing sugar and lemon juice.
More cakey goodness: Our delightful caramel apple teacake
Blueberry bundt cake
Makes 10 serves
Takes 15 minutes
Bakes 50 minutes
3 cups plain flour
2 ½ tsp baking powder
1 ½ cups sugar
220g unsalted butter, softened
¼ cup vegetable oil
4 eggs, room temperature
¾ cups milk
2-3 x punnets fresh or thawed frozen blueberries
Pre heat oven to 180°C. Grease a non-stick bundt tin with butter or spray lightly with olive oil.
In a large bowl mix together the flour and baking powder.
Using a stand mixer, beat sugar, butter and oil on high for at least five minutes. Lower speed and add in eggs, one at a time, mixing each egg in well before adding another.
Add in the flour and milk, and stir through with a wooden spoon until just combined. Then gently fold through the blueberries. Don’t overmix at this stage.
Transfer to the bundt tin and bake for about 50 minutes, until an inserted skewer comes out clean.Remove from oven and cool in the tin for at least 10 minutes. Then turn out onto a rack to cool completely. Dust with icing sugar and serve immediately.
