Vanilla Bundt Cake with a Blueberry Sauce

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A light vanilla sponge cake using the Nordicware, 6 cup bundt pan. Like this one. Topped with a delicious warm blueberry sauce which is so easy to make.


Vanilla Bundt Cake with a blueberry sauce on a white plate.

The Nordicware 6cup Bundt pan is a smaller version of some bundt pans. If you find Bundt pans are still on the large size for your needs, yet you still want a cake with a decorative shape, you don’t have to use large amounts of cake better.  This is what I did with this cake.

What is a bundt pan?

Nordicware have been producing their Nordicware Bundt pans since the product was found in Minnesota in 1946 by a ‘determined wife Dotty and her resorcefull husband Dave’. The Heritage of the Bundt pan makes for a very interesting read.

Whenever you buy a bundt pan, always look for the Nordicware brand on either the pan or the package. If it doesn’t say Nordicware, it isn’t a proper Bundt® pan.

How to make this Vanilla Bundt cake with a Blueberry Sauce:

First you need to coat the inside of the Bundt pan. There are several ways of doing this. The one that works for me is to use a cake release spray and then dust with a light coating of flour. Shaking off any excess flour.

Nancy Birtwhistle, winner of the 2014 Great British Bake Off, has a great instruction for making a cake liner paste on You Tube, that I have yet to try. Reports say it’s amazing.

Once you’ve coated the Bundt pan, beat together, using an electric mixer, the butter and sugar until light and fluffy. Break the eggs into a separate bowl and add the Vanilla extract. This will help disperse the vanilla flavour evenly through the cake. Give it a little mix if you wish.

Gradually add the eggs, one at a time, adding a little flour between each one. This will help prevent curdling. Mix together until well combined. Add the remaining flour and Yogurt. Mix until well combined.

Pour the cake batter evenly into the bundt pan. Bake in the centre of the oven for 30 mins. Or until baked. Testing the centre of the cake with a skewer until it comes out clean. Leave in the pan for 10 mins to cool a little, before turning out onto a wire rack to cool completely. Then place onto your favourite cake stand or plate. Make sure its large enough to catch all the sauce.

I made a simple cake stand using a white plate on top of an upturned dish.

How to make the Blueberry Sauce.

Add the blueberries, sugar and water to a pan. Gently simmer over a medium heat until all the sugar has dissolved. Crush a few of the berries to help create a richly coloured sauce. But keep as much of the remaining fruit as whole as you can.

Simmer until the liquid turns to a slightly thick pouring sauce. This may take about 5 mins. Leave to cool a little. Place the cake onto your favourite stand or plate that is large enough to catch all the sauce.

Pouring the sauce over the cake and serve straight away.

As this contains fresh fruit, the cake is best kept in the fridge and will only keep for a couple of days. Bring back to room temperature before serving.

Top Tips for making this Vanilla Bundt cake.

  • Make sure you grease the inside of the Bundt pan thoroughly. Shake off any excess flour to avoid it crusting on the baked cake.
  • Use good quality Vanilla Extract. Avoid the synthetic essence.
  • Same goes for using butter. Margarine v butter is a personal choice. I choose butter.
  • Allow the sauce to become slightly thick and runny. If it’s too much of a liquid, the fruit and liquid will run off the cake into a messy puddle. Especially if your plate or cake stand isn’t large enough to catch it.

More delicious Bundt® cakes for you to try.

Vanilla Bundt cake with a blueberry sauce

A light vanilla sponge cake using the Nordicware, 6 cup bundt pan. Topped with a delicious warm blueberry sauce which is so easy to make.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Blueberry sauce, vanilla bundt cake
Servings: 8 - 10 slices
Calories: 370kcal
Author: Lynn Hill

Ingredients

For the cake

  • 170 g unsalted butter softened
  • 170 g caster sugar
  • 3 eggs medium
  • half teaspoon vanilla extract
  • 2 tablespoons thick greek yogurt or thick plain yogurt about 60grams
  • 170 g self raising flour

For the Blueberry sauce

  • 300 g fresh blueberries cleaned and washed
  • 2 tablespoons caster sugar
  • 1 tablespoon water

Instructions

Make the cake

  • Grease and dust with flour, a 6 cup Nordicware Bundt pan. Preheat the oven to 180 deg fan assisted.
  • Using an electric mixer. Beat together the butter and sugar until light and fluffy.
  • Break the eggs into a separate bowl and add the Vanilla extract. This will help disperse the vanilla flavour evenly through the cake. Give it a little mix if you wish.
  • Gradually add the eggs, one at a time, adding a little flour between each one. This will help prevent curdling. Mix together until well combined.
  • Add the remaining flour and Yogurt. Mix until well combined.
  • Pour the cake batter evenly into the bundt pan.
  • Bake in the centre of the oven for 30 mins. Or until baked. Testing the centre of the cake with a skewer until it comes out clean.
  • Leave in the pan for 10 mins to cool a little, before turning out onto a wire rack to cool completely.

Make the Blueberry Sauce

  • Add the blueberries, sugar and water to a pan. Gently simmer over a medium heat until all the sugar has dissolved. Crush a few of the berries to help create a richly coloured sauce. But keep as much of the remaining fruit as whole as you can.
  • Simmer until the liquid turns to a slightly thick pouring sauce. This may take about 5 mins.
    Take off the heat and leave to cool a little
  • Place the cake onto your favourite stand or plate that is large enough to catch all the sauce. Pour the sauce over the cake and serve straight away.

Notes

As this contains fresh fruit, the cake is best kept in the fridge and will only keep for a couple of days. 

Nutrition

Calories: 370kcal | Carbohydrates: 45g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 107mg | Sodium: 28mg | Potassium: 83mg | Fiber: 1g | Sugar: 28g | Vitamin A: 12.8% | Vitamin C: 4.4% | Calcium: 2.4% | Iron: 3.3%

 

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