Tuesday, 8 May 2018

Blueberry Bundt Cake

A moist Blueberry bundt cake topped with fresh blueberries and a sweet sprinkle of icing sugar.
This Blueberry Bundt Cake is a perfect dessert for blueberry lovers!


½  cup- unsalted butter, softened 
1 ½  cups- caster sugar 
¼  cup- vegetable oil 
½  teaspoon- blueberry extract (or vanilla for a plain bundt cake)
3- large eggs 
½  cup- buttermilk 
1 ½  cups- all-purpose flour 
½  teaspoon- baking powder 
icing sugar / confectioners sugar for dusting
fresh blueberries 

Mixing Bowl
Bundt Pan
Measuring Cups
Measuring Spoons
Cake Testing Needle
Parchment Paper
Cooling Rack

Lets Get Baking!

1.Preheat the oven to 160 degrees C. Grease and flour a Bundt pan and set aside.
2.Mix the flour, baking powder, and salt in a bowl and set aside 
3.Place the softened butter and sugar in the separate bowl. Beat until light and fluffy, 3-5 minutes with electric mixer. Then beat in the oil.
4.Keep the mixer running on low and add the extract and one egg at a time. Scrape the bowl with a spatula, then, turn the mixer on low again and add the buttermilk and flour mixture until fully combined.
5.Pour the batter into the prepared Bundt pan and bake for 50 minutes.
6.Test the cake by inserting a cake tester into the centre. If it comes out clean, remove the cake from the oven. 
7.Cool on the counter for 30 minutes, then flip out onto a cooling rack and cool to room temperature. 
8.Dust with powdered sugar. decorate with fresh blueberries. 

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