Buttermilk blueberry bundt
A light and easy cake, ideal for an afternoon treat.
SERVES 10 PREP 25min, plus cooling and setting COOK about 50min FOR THE CAKE
• 175g (6oz) unsalted butter, softened, plus extra to grease
• 375g (13oz) plain flour, plus extra to dust
• 1tbsp baking powder
• 275g (10oz) caster sugar
• 3 large eggs, lightly beaten
• Finely grated zest 1 orange
• 1tsp vanilla extract
• 150ml (5fl oz) buttermilk
• 225g (8oz) blueberries
TO DECORATE
• 250g (9oz) icing sugar
• Finely grated zest and juice 1 orange, keep separate
• Handful of blueberries
1 Preheat oven to 180°C (160°C fan) mark 4. Lightly grease a 25.5cm (10in) diameter bundt tin and dust with flour
(tap out excess). In a bowl, sift together the flour, baking powder and ½tsp salt.
2 Using a handheld electric whisk, beat the butter and sugar in a bowl until light and fluffy, about 5min. Gradually beat in the eggs. If it looks as if it might curdle, beat in 1tbsp of the flour mixture.
3 Beat in orange zest and vanilla. Next, beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions. Fold in blueberries, scrape into tin and level. Bake for 45-50min. Cool for 5min in the tin before turning out on to a wire rack to cool completely.
4 Transfer cake to a serving plate. Sift icing sugar into a bowl and add enough orange juice to make a thick, dripping consistency. Spoon over cake. Scatter over orange zest and blueberries.
Store iced cake in an airtight container at room temperature for up to 3 days.
PER SERVING: CALS 523; FAT 17G; SAT FAT 10G; CARBS 85G