Blueberry Bundt Cake

Directions

1. 1
   (Preparing the blueberry jam) In a small saucepan, combine blueberries, sugar, and lemon juice. Bring to a boil while stirring, then simmer for 5-8 minutes until the berries break down.
2. 2
   In a small bowl, stir the cornstarch with cold water until smooth. Add to the berry mixture if it’s still too runny, and simmer for another minute.
3. 3
   Press the mixture through a fine sieve to remove the skins. Let the jam cool completely.
4. 4
   (Preparing the batter) Thoroughly grease and flour the bundt pan, then refrigerate it until ready to use. Preheat the oven to 170 °C (340 °F) top/bottom heat.
5. 5
   Beat the butter, sugar, and vanilla extract until light and creamy (about 3-4 minutes).
6. 6
   Add the eggs one at a time, beating for about 30 seconds after each.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

• Double ceramic non-stick, PFAS-free
• Aluminized steel with a 10-year guarantee
• 1 year Baking Course + E‑Book included

Baking Set + Baking Course & E-Book · 89,90 €

View the Baking Set

1. 7
   Mix the flour, baking powder, and salt. Add to the butter mixture in two portions and mix only until just combined.
2. 8
   Spoon two-thirds of the batter into the prepared pan. Distribute the blueberry jam in small spoonfuls over the batter.
3. 9
   Add the remaining batter on top, smooth it out, and swirl gently with a fork to create a marbled effect.
4. 10
   Bake in the preheated oven for 35-40 minutes. Check doneness with a toothpick - it should come out clean.
5. 11
   Let the cake cool in the pan for 10 minutes, then carefully turn it out and allow to cool completely.
6. 12
   Dust with powdered sugar before serving, if desired. A small bundt cake with a big impact: moist, aromatic, and wonderfully fruity.