Blueberry and Elderflower Bundt cake
This is a great spring time bundt cake and tastes fresh and not too sweet.
The blueberries are hole and make a good squishy juicy bit as you eat it.
450g white caster sugar
4 medium eggs
350g plain flour
1/2 tsp bicarbonate of soda
tiny pinch of salt
3 tablespoons of bottlegreen elderflower cordial
350g Blueberry yoghurt
150g fresh blueberries plus extra for decorating
For the icing;
3 tablespoons of elderflower cordial
A few tablespoons of water to get a smooth runny consistency
-Preheat the oven to gas 150 (fan) 160 (regular).
-Grease the tin well. I use melted butter and paint it on with a pastry brush and then I dust with plain flour which helps to find any places on the tin I’ve missed to grease. (good on this tin as it is so detailed).
-In the mixer cream together the butter and sugar until fluffy.
-Add the eggs one at a time.
-In a separate bowl measure out and sieve the flour, bicarbonate of soda and salt.
-Add the yoghurt and elderflower cordial into the butter/sugar/egg mixture and mix well.
-Mix the flour mix in slowly until all the flour has disappeared.
-Put half the mixture in the tin.
-In the remaining half mix in the fresh blueberries.(fresh blueberries will sink so adding them to the top half will stop them sinking to the bottom and ruining the decorative bundt shape)
-Add the second half of the mix with the blueberries in to the tin.
-Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. When the cake pulls away from the edge of the tin the cake is ready.
-Allow the cake to cool in the tin before turning out.
-Allow the cake to cool before icing.
-To decorate the cake I mixed roughly 500g icing sugar with 3 tablespoons of elderflower cordial. It needed to be runnier so I added a few drops of water at a time to get to the smooth runny consistency required. I covered the cake with the icing and then decorated with a few more fresh blueberries.
Happy Baking x