I love the flavour of Blueberries in baked confectioneries and this Bundt Cake paired with the most delicious cream cheese frosting is PERFECT, especially served with your afternoon tea or coffee.
I think the best part about Bundt Cakes in general is the fact that you don’t require much decorating skills for them, they always come out looking amazing.
And you can also choose from so many beautifully shaped Bundt Cake Pans in stores and online, if only I could hoard them all and keep on creating wonderful cakes like these *sighs*
But all jokes aside, I am so glad I discovered this recipe through Ashley Manila, who is a recipe developer behind the blog “Baker by Nature” and I sure can eat these slices all day!
Blueberry Bundt Cake with Cream Cheese Frosting
Course: Dessert10u0022
bundt cake20
minutes1
hour10
minutesIngredients
- Blueberry Bundt Cake
2 and 1/2 cups all-purpose flour
1 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
340gm unsalted butter, at room temperature
225gm full-fat cream cheese, at room temperature
2 cups granulated sugar
1 Tsp vanilla extract
5 large eggs, at room temperature
2 cups (227g) fresh or frozen blueberries
- Cream Cheese Frosting
115gm full-fat cream cheese, at room temperature
55gm unsalted butter, at room temperature
2 and 1/2 cups icing sugar (more, if needed)
Pinch of salt
1 and 1/2 Tbsp heavy cream
Directions
- Blueberry Bundt Cake
- Preheat oven to 170°C. Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all the nooks and crannies.
- In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
- In another large bowl, using an electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, for about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract.
- Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
- Using a spatula, gently fold the blueberries into the batter, mixing until just combined.
- Scrape the batter into the prepared pan.
- Bake for 65 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
- Cream Cheese Frosting
- In a large bowl using an electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually sift in the icing sugar, beating until all of the sugar is completely combined. Add in the salt and heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
- Spread frosting on the top and sides of the cooled cake. Top with fresh blueberries.
- Slice and serve, or store in an airtight container in the fridge, for up to 5 days.
