Slowly spring is arriving here but I am still missing the abundance of red berries from the summer… So there is no better way then to deep dive into the freezer and take a few summer flavours out and on to your plate!
One bundt cake
180g sugar
100g butter
180g flour + 2 tbsp flour
2 eggs
1 1/2 tsp baking-powder
1/2 tsp salt
125g sour cream
150g frozen blueberries
1 limon (zest)
1/2 tsp vanille
- Beat the sugar and butter together until soft.
- Add the eggs one by one and mix well until you have a homogenous mixture.
- In a separate bowl, mix the flour, baking-powder and salt.
- Add the flour and sour cream tablespoon by tablespoon until you have reached a homogeneous cake mixture.
- For flavour add the zest of the lemon and vanilla and mix well.
- In a clean bowl, toss the frozen blueberries with the 2 tbsp of flour. This process makes sure that not all blueberries sink to the bottom of your bundt cake.
- Gently mix the blueberries into the cake mixture.
- Preheat the oven to 180°C convection.
- Grease the bundt cake tin with a bit of butter and flour. This makes sure that the cake will not stick to the sides when you want to take it out of its tin.
- Spoon the cake batter into the bundt cake tin and place in the preheated oven for approximately 35 minutes. When you put a knife into the cake it should come out clean.
- Let the cake cool and serve with a little dusting of icing powder and BON APPÉTIT!
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