50 min

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
  1. Preheat the oven to 170C/150C fan. Grease a 10 cup bunt tin and dust lightly with flour.
  2. In a large bowl, beat together the butter, vanilla essence and sugar until soft and fluffy.
  3. In a separate bowl, sift together the flour and baking powder and stir in the almonds.
  4. Beat the eggs into the butter mixture, one at a time, until fully incorporated.
  5. Working in thirds, stir in the flour mixture and alternating with the Advocaat.
  6. Mix the blueberries with 1 tbsp of flour to stop them sinking (if using frozen berries, do not defrost).
  7. Gently stir the blueberries into the cake batter.
  8. 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.
  9. Leave the cake to cool in the tin for 20 minutes before turning it out onto a cooling rack to cool completely.
  10. Before serving, dust with icing sugar.

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Jeannette Mara
Jeannette Mara

I would love to make this cake, I love using my Bundt tins, but I am not a lover of Advocate, could I use something to replace it?

Jeannette Mara
Jeannette Mara

Would you recommend something instead of the advocaat for this cake?