Blueberry buttermilk bundt cake

Busy week for us. Election weekend. Mowbray PS fete which meant baking for the cake stall, plus as parents of the school community being part of the in one of the many stalls of the day. Mum was at the flower stall for a few hours, learning a thing or about local Australian flora, while you guys were out and about and enjoying the rides, the dog race, lollies and the overall buzz of this year's fete. It was a big fund-raising event and the Year3 mums did an absolutely fantastic job. I must say, its a big fete to follow as its our turn next year - Year3 parents are incharge of fundraising every year at Mowbray PS.

But anyway, the weekend was full on because we headed off straight to the Blue Mountains after the fete. Ate B had a game in Katoomba the next day at 10am and as it had been raining every day for a week already, mum thought it was just smart to stay overnight in Katoomba than driving early in the morning on a wet and foggy Sunday. No way. Dad had to work on Sunday so it was just us girls. Despite the chaotic start to the day, it ended cool and calm, and everyone relaxed. We had a lovely place to stay at 3 Sisters Motel in Katoomba, a short walk to Echo Point.
This cake was actually inspired by 12 Tomatoes when they posted this Must-Make Raspberry Cake. After reading through the recipe and looking and the price of raspberries (they were $8 a punnet at the time), I thought blueberries were a better option. And so from raspberries, this Blueberry-Buttermilk Bundt Cake was born. Well, actually adapted from epicurious.com.

3 cups all purpose flour (plain flour)

1 tbsp baking powder

1 tsp salt

1 2/3 c sugar (mum used caster sugar)

3/4 c unsalted butter, room temperature

3 large eggs

1 tbsp grated orange peel
(I didn't add this so I don't know if it affected the overall taste of the cake. Next time this recipe is pulled off from my files, I'll try and add some and see how it goes)

2 tsp vanilla extract

3/4 c buttermilk

2 c frozen blueberries
(mum actually bought fresh blueberries and kept them in the freezer overnight)

icing sugar for dusting


1. Preheat oven to 180 degrees C (350 degrees F).

2. Butter and flour 10-inch diameter bundt pan.

3. Whisk flour, baking powder and salt in a medium bowl.
(This process is also similar to sifting the dry ingredients together. The first time I read about whisking instead of sifting is from Dorie Greenspan's book From My Home to Yours

4. Using an electric mixer, beat 1 2/3 cups sugar and butter in a large bowl until light and fluffy.

5. Beat in eggs, one at a time.

6. Beat in orange peel and vanilla.

7. Beat in dry ingredients

8. Beat in dry ingredients in 3 additions, alternately with buttermilk in 2 additions.

9. Fold in blueberries.

10. Pour batter into prepared pan. Bake until tester inserted near centre of cake comes out clean, about 1 hour.

11. Cool cake in pan on rack for 10 minutes. Turn cake onto rack and cool completely.
Can be made one day ahead. Wrap in plastic and store at room temperature. Transfer cake to plate, sift icing sugar over and serve.

This smells absolutely heavenly!