Blueberry Bundt Cake

Today is my dad’s birthday, so i decided to try out another cake recipe in The Hummingbird Bakery Cookbook. All the recipes look delicious but the blueberry cake really caught my eye and I had never used a bundt pan before.

The recipe was really easy to follow, and it produces a big cake! 6 eggs are used in total and the shiny purple blueberries drift around the cake bursting and soaking the light sponge. To decorate it is dripped in cream cheese frosting, blueberries and lightly dusted with icing sugar.

The recipe:

What You Need: 350 g unsalted butter, 350 g caster sugar, 6 eggs, 1 tsp vanilla extract, 450g plain flour, 2 tbsp & 2 tsp baking powder, 280 ml soured cream, 250 g fresh blueberries, plus extra to dust.

Cream cheese frosting: 300 g icing sugar, sifted, 50 g unsalted butter, 125 g cream cheese

Preheat the oven to 170°C .

Grease and dust a 25 cm ring mould. Mix sugar and butter and cream until light and fluffy. Add the eggs one at a time while mixing well, be sure to scrape any unmixed ingredients from the side of the bowl. Beat in the vanilla extract, flour and baking powder until well mixed. Add the soured cream and mix well until everything is combined and the mixture is light and fluffy. Gently stir in the blueberries by hand until evenly dispersed. Pour the mixture into the ring mould and smooth over with a palette knife or a spatula. Bake in the preheated oven for 40 minutes, until golden brown. Leave the cake to cool slightly in the mould before turning out onto a wire rack to cool completely. When the cake is cold, cover the top and sides with Cream Cheese Frosting and decorate with more blueberries. Yum (^-^)


Filed under cakes

18 responses to “Blueberry Bundt Cake

  1. tammy

    hi, ur baking looks amazing wish i could sample it it looks so yummy, might give some of them a go.I tried pancakes the other day, they really were flat as a pancake, any advice on how to get them it be fluffy and light thanx

  2. nic010205

    you have to do an update with a slice of the cake. I’d love to see the berries in the cake

  3. DROOL! I love anything with blueberries.. this look soooo yummy : )

  4. Malin

    That looks so moist and delicious! And beautifully marbled with blueberries…

  5. merci merci for all these scrumptious recepies, I´ve suscribed so´s when I´m bored I can come on your site and dreeeeam.. I might try some of them actually, dreaming isn´t as good as eating!!

    one question: did you take these photos yourself?? they are veeery good^^

    you should write a cookbook!! :O

  6. What a gorgeous interior and photo. That is a photo that needs to be on the cover of Art Culinaire!

  7. That looks goooooood!

  8. Diane

    Your cakes look awesome. I am from the United States and do not quite know how to convert the measurements into cups, tbls, etc. Would you have an American version? I really love the apple one but the blueberry one is tempting also. Thank you in advance . Happy Baking:)

  9. Looks moist, dense and delicious!

  10. Wow this looks very naughty… I love it!! Hmmm now I’m torn between a red velvet cake and this one for my birthday!! Ahhh… Decisions!!!

  11. Diane

    Now that’s a cake!! Got to make it. Thanks!

  12. The blueberries on top is a nice touch, cute! Your cake looks very moist. 🙂

  13. Amanda

    Hello, your cake looks lovely! I am going to make it for my son who is turning three, he is insisting on a blueberry cake…..we have some blueberries we picked in the summertime and are frozen in our freezer, is it possible to use them, or do they have to be fresh?

  14. Pingback: The Mysterious Blueberry Cheesecake |

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