Through the haze it is now midweek. You see my weekend was not abnormally long, though it felt that way when somehow two of us ended up supporting our friend through six hours in A&E which meant we walked out into the morning light at 5am on Saturday morning in a hallucination of needing sleep before ubering our way home to each of our beds.
It all started at a bar and before we knew it, a couple of us agreed to take our coworker to the hospital at 11pm, but we didn’t exit that hospital until the sun had come up. After sleeping off my Friday night for most of Saturday, I eventually stumbled out of bed to grab back half of my weekend and this week has now passed by so quickly full of long work days wedged between plans with friends in the evenings. How it’s now the middle of July is beyond me!
A year-and-a-half ago, on a cold and dreary December day, months from the boundless blueberry season, I went to an afternoon tea and one of the guests brought this cake. I couldn’t help myself to two slices because it was so light and the closest thing I’ve ever tasted to a blueberry and cream flavor.
I’m not sure if I particularly enjoyed it because it had been months since I’d last had a blueberry or the fact that this cake is perfect and the frosting is like a cherry on top. As I dug into that second piece, I swore I’d make this to share here. Somehow I let another summer and December pass by, but here it is and I hope you enjoy it.
Blueberry Bundt Cake
Adapted from Hummingbird Bakery
325 grams butter, room temperature
1 1/2 cups superfine/caster sugar
1 teaspoon vanilla extract
4 cups flour
2 tablespoons plus 2 teaspoons baking powder
280ml sour cream
250g/1/2 pound fresh blueberries
2 1/3 cups confectioners/icing sugar
100 grams butter
250 grams/1/2 pound cream cheese
Greaseproof a bundt tin and preheat the oven to 170ºC/325F.
Place the butter and sugar in a bowl and beat on low to medium speed until light and fluffy. Add in one egg and beat to incorporate, continue with each egg until well combined.
Add the vanilla extract, baking powder and flour and beat on low speed until combined.
Add in the sour cream and beat until well combined and fluffy on low speed.
Add in the blueberries and fold carefully into the mixture.
Pour into the bundt tin and tap to remove excess bubbles, smooth to an even consistency.
Bake in the oven for 40 minutes and the cake springs bake when pressed lightly.
Remove and allow to cool in the tin for 10 minutes, than carefully turn out onto a cooling rack to cool completely.
To make the frosting, beat the butter and sugar until well combined. Add in the cream cheese and whip until well combined and smooth.
Spread over the whole cake evenly and finish with 1/2 cup blueberries.
Slice and serve.