June 20, 2012

Blueberry buttermilk bundt cake

This cake uses few ingredients and takes little time to create, with maximum effect produced when the pretty-shaped creation emerges golden brown from the oven. I didn't skinny-fy this recipe, I felt a little old-fashioned indulgence was acceptable for this week's baking rotation. This one was a definite crowd pleaser. Plus I just adore anything in a bundt cake tin, so gorgeous and easy to sneak a quick little slice.

Blueberry Buttermilk Bundt Cake


  • 100 grams of organic butter, softened
  • 1/2 cup of caster sugar
  • 2 eggs, at room temperature
  • 1 3/4 cup of self-raising flour
  • 1/2 cup of buttermilk
  • 3/4 cup of frozen blueberries
Vanilla syrup:
  • 1/4 cup of caster sugar
  • 1/4 cup of water
  • 1 teaspoon of vanilla extract
  1. Preheat oven to 180 degrees and thoroughly grease a small bundt cake tin.
  2. Beat butter and sugar until creamy and add in the eggs, beating until slightly pale in colour.
  3. Sift in the flour and pour in the buttermilk, gently stirring ingredients together until just mixed.
  4. Spoon mixture into the tin and scatter oven the blueberries, lightly pressing into the mixture.
  5. Bake in a moderate oven for 25 minutes, until golden brown.
  6. Make the vanilla syrup by heating the ingredients over a low heat, until the sugar is dissolved.
  7. Once the cake in cooked, take out to cool for 5 minutes before transferring to a wire rack. 
  8. Pour over the vanilla syrup and leave to cool completely before storing in an airtight container.

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