Blueberry Bundt Cake

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Das deutsche Rezept für diesen Blaubeerenkranz ist natürlich unten.

It’s blueberry season (yippee) and we are lucky to live close to a blueberry farm where we I pick up large baskets every Saturday to last us through the week – impossible to have breakfast without them! Flush with an abundance of blueberries as the result of overzealous berry shopping – Is there really a better way then have them in a cake?

This lemony Blueberry Bundt cake is great for a crowd: fruity and fresh but firm & dry enough to pick up with your hands, a great advantage when sneaking a quick slice with a swift wrist movement. Its lightness comes thanks to crème fraîche (you could use sour cream) and, needless to say, the combination of lemon & blueberries is always an absolute winner. Since it has no icing or frosting on top, it also survives the transport to & longer display at a summer function – say a company barbecue (here is the recipe, you’re welcome). Or picnic: pack an iced bottle of gazpacho, parcels of pan bagnat and this cake and you are good to go. Enjoy!

Blueberry Bundt cake

P.S. I am quite sure it freezes well if you have any leftovers to keep for a rainy day…

 

 


Blueberry Bundt cake

Adapted from Martha Stewart

 

2 sticks (228g) butter at room temperature
1 cup light brown sugar
1 cup caster sugar
4 eggs
1 teaspoon vanilla extract

2½ cups plain flour (+ 1 teaspoon to coat the fruit)
2 teaspoons baking powder
½ teaspoon salt
1 cup crème fraîche
2 cups blueberries
zest of 1 lemon

butter to grease the pan/tin/mould
icing (confectioners) sugar
a 12 cup / 2.8l Bundt pan or ring cake mould

 

Preheat the oven to 175° C / 350° F and grease the pan with a little butter.

Cream butter and sugars together, then incorporate one egg after the other, finally the vanilla.

Mix flour, baking powder & salt, add a third of it to the batter followed by half of the crème frâiche, repeat and finish with the remaining flour.

Lightly toss blueberries and lemon zest with a teaspoon of flour and fold them into the batter and subsequently pour into the prepared cake mould. Bake for about 1 hour on the bottom shelf of the oven (until a tester inserted into the middle comes out clean).

Leave the cake to cool for about ½ hour in the pan then turn the Bundt onto a wire rack and leave to cool completely. Dust with icing sugar before serving.

 


Blaubeerkranz

Adaptiert von Martha Stewart

 

228g weiche Butter (Zimmertemperatur)
220g weicher hellbrauner Zucker (Lyle)
200g Zucker
4 Eier
1 TL Vanille-Extrakt (kein Aroma)
250g Mehl (+ 1 TL für die Früchte)
2 TL Backpulver
½ TL Salz
236ml Crème fraiche (oder 200g + 2 EL Joghurt)
300g Blaubeeren
abgeriebene Schale einer Zitrone

Butter zum Fetten der Form
Puderzucker
Bundt-Kuchenform oder große Kranzform für 12 Tassen oder 2,8l Inhalt
Backofen auf 175° C vorheizen und die Kuchenform einfetten.

Butter und die beiden Zuckersorten cremig schlagen, dann ein Ei nach dem anderen einarbeiten, zuletzt den Vanille-Extrakt hinzugeben.

Mehl mit Backpulver und Salz vermischen, ein Drittel unter den Teig rühren und die weiteren Drittel abwechselnd mit einer Hälfte der Crème fraîche hinzufügen.

Blaubeeren und Zitronenschale in dem TL Mehl wenden und vorsichtig unter den Teig heben. Diesen in die vorbereitete Form füllen und den Kuchen auf der untersten Schiene für ca. 1 Stunde backen (bis ein in die Mitte des Kuchens gepiektes Holzstäbchen sauber bleibt).

In der Form für eine ½ Stunde abkühlen lassen, dann den Kranz auf ein Gitter umstürzen und komplett auskühlen. Vor dem Servieren mit Puderzucker bestreuen.

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8 thoughts on “Blueberry Bundt Cake

  1. Ahhh, this looks wonderful! 😀 I have never actually had bundt cake before (say whaaaat?!) but I have been fascinated by the shape of it, and all the variations you can make. I have lots of blueberries in the fridge currently…soooo tempted to make this! S’a great blog you’ve got, really good photos! x

    • Hello Julie, thank you, that is so sweet of you. It was my first Bundt cake, too! Even if you do not have the – admittedly – very pretty pan, the recipe will work with any comparable sized cake tin. N. x

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