BLUEBERRY BUNDT CAKE / BLUEBERRY CAKE

INGREDIENTS
2 cups all-purpose flour
2 large or 3 medium sized eggs
1/2 cup softened butter
1 1/2 cup powdered sugar (I used brown sugar which is optional)
1 tsp baking powder
1 tsp baking soda
1/4 cup milk (if required add more)
1/2 cup blueberries

For glaze:
1 cup castor sugar
3-4 tbsp fresh cream or milk

For decoration:
15-20 blueberries
some mint leaves

METHOD
Grease bundt mould with butter and dust with flour all over. Keep aside.

In a mixer, beat white eggs till fluffy and soft peaks are formed. Keep this in a bowl and keep aside. If you don't have beater, beat as hard as you can using hands.

Now add softened butter and powdered sugar. Beat this well till both the ingredients combine well. Add egg yolks and beat well. Make sure they are mixed well.


In other bowl, sift together flour, baking soda and baking powder. Add butter-sugar-egg mix in it and mix well. Add egg whites and mix with light hand using cut and fold method.

At this point start pre-heating your oven at 180 degree celsius for 10 minutes.

Add milk little by little to get right consistency batter. Add blueberries. I like to add without chopping, if you wish you can chop into half and add. Mix in batter well.

Pour the batter in mould and bake it at 180 degree Celsius for 35-40 minutes. Mine was done in 35 minutes, do check by inserting knife or skewer, it should come out clean.

Keep cake to cool down completely before de-moulding, else it can be a mess.

For glaze:
Sift icing sugar. Add cream and mix well. If you don’t have cream add milk.

Cream gives thickness and bright white colour to the glaze.

Before pouring make sure cake is not hot at all. Pour 1st batch of glaze and let it dry. After 15-20 minutes pour second batch. Let it dry.

For decoration:
Take washed blueberries, keep 3 berries with 1 mint leaf at regular and even space on top of the cake.

Your cake is ready. Enjoy! 

Pictorial: 










1.Grease bundt mould with butter, dust with flour and remove excess flour.

2. Separate egg whites and whip.











3. Whip till soft peaks are formed. Keep aside.

4. Mix together powdered sugar and softened butter.

5. Now add egg yolks.

6. Mix again.

7. Sift together flour, baking soda, baking powder.











8. Add butter-sugar-egg mix in the flour.

9. In the end, add egg white and fold with very light hands and mix well.

10. Add milk little by little and make batter.

11. Now goes blueberries.

12. Mix well.

13. Pour in the greased and flour dusted bundt mould.

14. Bake it for 35-40 minutes at 180 degree Celsius. Make sure skewer comes out to be clean. Move the blunt knife all around the cake for neat demoulding.

15. Turn it upside down. Let it cool down completely.


For glaze:

1. Take 1 cup castor sugar.

2. Sift it.

3. Add cream for thick and smooth glaze.

4. Make sure cake should be completely cool before pouring glaze.

5. Garnish with blueberries and mint leaves.

6. Top view.