Blueberry Bundt cake

Name: Blueberry Bundt cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 250 g Blueberries; 2 packages Bourbon vanilla sugar; 150 g soft butter; 1 pinch Salt; 120 g Sugar; 2 Eggs (size M); 220 g Flour; 1 1/2 TSP. Baking Powder; 175 g Buttermilk; 2 TABLESPOONS Blueberry Jam; 250 g Schmand; 7-10 Tbsp Fat and flour

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

250 g Blueberries
2 packages Bourbon vanilla sugar
150 g soft butter
1 pinch Salt
120 g Sugar
2 Eggs (size M)
220 g Flour
1 1/2 TSP. Baking Powder
175 g Buttermilk
2 TABLESPOONS Blueberry Jam
250 g Schmand
7-10 Tbsp Fat and flour

Directions

1
Select the blueberries, wash and drain. Finely puree 100 g berries and 1 packet of vanilla sugar. Grease a small cake tin (18 cm Ø) and dust with flour. Whisk butter, salt and sugar with the whisk of the hand mixer until white-creamy. Stir in the eggs one after the other. Mix flour and baking powder. Alternately stir in with buttermilk. Spread the dough evenly in the form and smooth it down.
2
Pour the berry puree onto the dough, pull it through spirally with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-45 minutes. Remove from the oven, leave to cool in the mould for approx. 10 minutes, then turn out onto a cake rack. Let it cool down.
3
Mix remaining blueberries with jam. Beat the sour cream and 1 sachet of vanilla sugar until stiff. Fold in about half of the blueberries. Fill into the deepening of the ring cake. Spread the rest of the blueberries on top.