Super easy and quick to prepare, this is a moist and delicious bundt cake. I am a collector of bundt tins and in particular Nordic Ware tins. I was lucky enough to be given this beautiful Blossom tin by Nordic Ware to try. I made this blueberry bundt wanting to show of the blossom shape of the tin.
I included some groundnuts into the cake batter as it helps the cake to keep moist longer but feel free to substitute the nuts for flour.
Blueberry & Advocaat Bundt Cake
- 250g unsalted butter, softened
- 1 ½ tsp vanilla essence
- 250g caster sugar
- 4 large eggs
- 300g plain flour + 1 tbsp
- 80g ground almonds
- 1 tsp baking powder
- 180ml Advocaat
- 180g blueberries, fresh or frozen
- 1 tbsp icing sugar
- Preheat the oven to 170C/150C fan. Grease a 10 cup bunt tin and dust lightly with flour.
- In a large bowl, beat together the butter, vanilla essence and sugar until soft and fluffy.
- In a separate bowl, sift together the flour and baking powder and stir in the almonds.
- Beat the eggs into the butter mixture, one at a time, until fully incorporated.
- Working in thirds, stir in the flour mixture and alternating with the Advocaat.
- Mix the blueberries with 1 tbsp of flour to stop them sinking (if using frozen berries, do not defrost).
- Gently stir the blueberries into the cake batter.
- Spoon the batter into the prepared tin and bake for 50 minutes or until well risen and a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 20 minutes before turning it out onto a cooling rack to cool completely.
- Before serving, dust with icing sugar.