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.