BUTTERMILK BLUEBERRY BUNDT

A light and zesty combination.

Preparation 25 minutes, plus cooling and setting Cooking about 50 minutes Makes 10 slices

FOR THE CAKE

175G UNSALTED BUTTER, SOFTENED, PLUS EXTRA TO GREASE 375G PLAIN FLOUR, PLUS EXTRA TO DUST

1 TBSP BAKING POWDER

275G CASTER SUGAR

3 LARGE EGGS, LIGHTLY BEATEN

FINELY GRATED ZEST OF 1 ORANGE

1 TSP VANILLA EXTRACT

150ML BUTTERMILK

225G BLUEBERRIES

TO DECORATE

250G ICING SUGAR

FINELY GRATED ZEST AND JUICE OF 1 ORANGE (KEEP SEPARATE) HANDFUL OF BLUEBERRIES

1 Preheat the oven to 180°C (160°C fan oven) gas mark 4. Lightly grease a 25cm diameter Bundt tin and dust with flour (tap out any excess). In a bowl, sift together the flour, baking powder and ½ tsp salt.

2 Using a freestanding mixer or handheld electric whisk, beat the butter and caster sugar in a bowl for about 5 minutes until light and fluffy. Gradually beat in the eggs. If it looks as if it might curdle, beat in 1 tbsp of the flour.

3 Beat in the orange zest and vanilla. Beat in the flour mixture in three additions, alternating with the buttermilk in two additions. Fold in the blueberries, turn into the tin and level.

4 Bake for 45-50 minutes or until a skewer inserted into the cake comes out clean. Cool for 5 minutes in the tin before turning out onto a wire rack to cool completely.

5 Transfer the cake to a serving plate. Sift the icing sugar into a bowl and add enough orange juice to make a thick, dripping consistency. Spoon over the cake – encouraging it to drip down the sides. Scatter over the orange zest and blueberries. Store the iced cake in an airtight container for up to three days.