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Blueberry Bundt Cake

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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 6 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.

I cannot even fathom how this week has passed by so quickly, maybe it was the long days of work wedged between plans with friends in the evenings and somehow it is now smack bang the middle of July. July!!!

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I don’t know how it has happened, but needless to say it seems time for cake. Though it is always time for cake. Being berry season I have wanted to make this cake for a year-and-a-half because this it left such an impact at an afternoon tea I went to. Here it is and I hope you enjoy it.

Blueberry Bundt Cake
Adapted from Hummingbird Bakery
Serves 12

Ingredients:
Cake
325g butter, room temperature
1 1/2 cups superfine/caster sugar
6 eggs
1 teaspoon vanilla extract
4 cups flour
2 tablespoons plus 2 teaspoons baking powder
280ml sour cream
250g/1/2 pound fresh blueberries
Frosting
2 1/3 cups confectioners/icing sugar
100g butter
250g/1/2 pound cream cheese

Directions:
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.

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Add the vanilla extract, baking powder and flour and beat on low speed until combined.

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Add in the sour cream and beat until well combined and fluffy on low speed.

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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.

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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.

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To make the frosting, beat the butter and sugar until well combined. Add in the cream cheese and whip until well combined and smooth.

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Spread over the whole cake evenly and finish with 1/2 cup blueberries.

Slice and serve.

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Blueberry Bundt Cake

Serving Size: 12

Blueberry Bundt Cake

Ingredients

    Cake
  • 325g butter, room temperature
  • 1 1/2 cups superfine/caster sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 4 cups flour
  • 2 tablespoons plus 2 teaspoons baking powder
  • 280ml sour cream
  • 250g/1/2 pound fresh blueberries
    Frosting
  • 2 1/3 cups confectioners/icing sugar
  • 100g butter
  • 250g/1/2 pound cream cheese

Instructions

  • 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.
  • Fold 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.
  • Notes

    Adapted from Hummingbird Bakery

    http://roamingtaste.com/blueberry-bundt-cake/

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