Bundt cakes are wonderful desserts because they are sweet, but not too sweet. For this recipe you will need a bundt cake pan that has the circular shape and hole in the middle.
This recipe is unique because it has blueberries and yogurt in it. I did a cream cheese icing instead of the usual bundt cake drizzle of milk and icing sugar mixture. The recipe turned out wonderfully and I will definitely be making this again. It only lasted two days in my house – it was good as a dessert at dinnertime and an afternoon snack. The cake was moist and flavourful. My Mom said it was my best dessert yet.
Garnishing the cake my Mom had the suggestion to get some fresh mint leaves from the backyard – luckily the mint had started to grow. Fresh blueberries were used to decorate this delightful cake. Berries are my favourite garnish!
My favourite moment from the movie “My Big Fat Greek Wedding” is when the groom’s mother brings a bundt cake, and the Greek mother-in-law has difficulty saying “bundt cake.” The ‘d’ in bundt cake is silent and it is pronounced ‘bun-t cake.’ Wikipedia explains the origin of the word ‘bundt’ as such: “The German word bund in bundkuchen originated either from bundling or wrapping the cake’s dough around the pan’s centre hole or because a bund is a gathering of people.” Once you master this cake you will be surprised by its comforting flavour and simplicity. I’m sure it will disappear from your kitchen quickly.
For the Cake:
2 1/2 cups all-purpose flour, plus 1 teaspoon for dusting blueberries
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup vanilla yogurt
2 cups blueberries (fresh or frozen)
Nonstick cooking spray or margarine for greasing the pan
For the Cream Cheese Glaze:
1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoon milk
1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of yogurt.
3. In a bowl, toss blueberries with teaspoon flour to coat them. This is so the berries will not all sink to the bottom of the pan. Gently fold blueberries into batter.
4. Coat a 12-cup nonstick Bundt pan with cooking spray or grease the pan lightly with margarine. Spread batter in prepared pan.
5. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes.
6. Cool in pan 20 minutes. Invert onto a rack; cool completely, topside up. Tap the top of the bundt cake pan with a wooden spoon to make sure the bundt cake comes out evenly and does not break apart.
7. For the cream cheese icing, mix butter and cream cheese until evenly combined. Slowly add in icing sugar, milk and vanilla extract. The consistency will be thinner than cake icing and thicker than milk and sugar drizzle. Add more milk to thin out the icing if needed.
8. Ice the bundt cake with the cream cheese icing and decorate with fresh blueberries. Add a few leaves of fresh mint for garnish if available.