INGREDIENTS2 cups all-purpose flour
2 large or 3 medium sized eggs
1/2 cup softened butter
1 1/2 cup powdered sugar (I used brown sugar which is optional)
1 tsp baking powder
1 tsp baking soda
1/4 cup milk (if required add more)
1/2 cup blueberries
For glaze:
1 cup castor sugar
3-4 tbsp fresh cream or milk
For decoration:
15-20 blueberries
some mint leaves
METHOD
Grease bundt mould with butter and dust with flour all over. Keep aside.
In a mixer, beat white eggs till fluffy and soft peaks are formed. Keep this in a bowl and keep aside. If you don't have beater, beat as hard as you can using hands.
Now add softened butter and powdered sugar. Beat this well till both the ingredients combine well. Add egg yolks and beat well. Make sure they are mixed well.
In other bowl, sift together flour, baking soda and baking powder. Add butter-sugar-egg mix in it and mix well. Add egg whites and mix with light hand using cut and fold method.
At this point start pre-heating your oven at 180 degree celsius for 10 minutes.
Add milk little by little to get right consistency batter. Add blueberries. I like to add without chopping, if you wish you can chop into half and add. Mix in batter well.
Pour the batter in mould and bake it at 180 degree Celsius for 35-40 minutes. Mine was done in 35 minutes, do check by inserting knife or skewer, it should come out clean.
Keep cake to cool down completely before de-moulding, else it can be a mess.
For glaze:
Sift icing sugar. Add cream and mix well. If you don?t have cream add milk.
Cream gives thickness and bright white colour to the glaze.
Before pouring make sure cake is not hot at all. Pour 1st batch of glaze and let it dry. After 15-20 minutes pour second batch. Let it dry.
For decoration:
Take washed blueberries, keep 3 berries with 1 mint leaf at regular and even space on top of the cake.
Your cake is ready. Enjoy!
