On my way to Sur Le Tab on Saturday, Diane and I stopped by an estate sale. They make me sad, because usually it means someone has either died or had to move to a nursing home. Among the many items there, I found a small cheesecake pan, that had an optional bottom which had a fairly simple, but pretty design. You can’t see it in the photo, but we used it. I hope they know I am using it and love it!
Frosting * I used a small amount of blueberries, powdered sugar and milk and mixed together in a magic bullet.
I was not completely satisfied with this, so I made another consisting of 3 tbsp cream cheese, 3 tbsp of powdered sugar, and several tablespoons of contreau – which is an orange flavored liquor. This made me happy.
Blueberry Bundt Cake
- 3.5 oz of butter
- 1/2 cup of sugar
- 2 large eggs
- zest and juice of 1 large lemon
- 1½ cups of plain (all purpose flour)
- 3 tspf baking powder
- 1 tsp of baking soda
- ? cup of thick Greek yoghurt
- Approx 1 pint of blueberries (thawed if frozen)
- To make the cake, preheat the oven to 350 and lightly grease and line a 20cm springform tin with baking paper, or crisco and flour the entire pan.
- Place the butter and sugar in a bowl of an electric mixer and cream until pale. Add the eggs, one at a time, beating well between each addition.
- Sift the flour, baking soda and baking powder, and fold through the batter.
- Add the Greek yoghurt, lemon zest and juice, and mix until just combined before folding in the blueberries, reserving approximately half a cup of blueberries for the top of the cake.
- Pour into the prepared cake pan and level the top of the batter. Scatter the top with the remaining blueberries. Bake for 30 to 35 minutes, or until a cake tester comes out cleanly.