I love big bundts, I cannot lie…
Sorry, couldn’t resist that one ;). Ever since I got my hands on a bundt pan, I have been itching to make a bundt cake.
Don’t bundts look amazing? The shape of the pan makes a simple cake seem like an elegant masterpiece, dreamed up in some posh kitchen.
There are whole boards dedicated to bundts on Pinterest and I can’t wait to bake many more lovelies in this pan.
For my first bundt cake, I decided to make a banana and greek yogurt bundt cake, simply because I had those ingredients on hand. And I followed this lovely recipe by Nicole of Baking Bites.
The inspiration to add blueberries came in at almost the very end, because I thought it would be a beautiful contrast to the flavor of the bananas and would make the cake even more exciting.
This is a super moist cake. Seriously! The banana flavor comes through perfectly in each bite and the blueberries add a wonderful spring-summer flavor.
I then drizzled a simple lemon and sugar icing on the cake and topped with some freeze dried blackberries. And then came the spring flowers…violets and pansies…
Don’t they make the cake look perfect for a Spring brunch?
Looks good enough to bring to Friday Fiesta too, me thinketh ;). Have you checked out the party yet?
Oh, and this cake keeps very well at room temperature for a week, so long as it is stored airtight. So resist the temptation to eat it all up with your first cup of coffee, though it will be darned difficult to keep away :)
Here’s the recipe.
Ultra-moist Blueberry Banana Bundt Cake with Greek Yogurt
For the Cake:
3 cups All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup Butter, room temperature
2 cups Sugar
3 large Eggs
1/2 cup Vegetable Oil
1 tablespoon Vanilla extract (I use the seeds from 1 Vanilla pod)
1 cup plain Greek-style Yogurt
1 1/2 cups mashed Banana (approx 3 large)
200 grams Blueberries, fresh or frozen
For the Lemon icing:
1/2 cup Icing Sugar
Juice of 1 Lemon (more or less, depending on consistency)
1 teaspoon freeze-dried Blackberries (optional)
Preheat oven to 180C. Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter with sugar until well combined. Beat in eggs one at a time, followed by the vegetable oil and vanilla extract.
Stir one third of the flour mixture into the sugar mixture, followed by the yogurt. Stir in another third of the flour mixture, followed by the mashed banana. Stir in remaining flour mixture and mix until no streaks of dry ingredients remain.
Dust the blueberries with a little flour and add to the batter.
Pour batter into prepared pan.
Bake for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
To prepare the icing, sift the icing sugar into a bowl. Add lemon juice little by little till the icing is of pouring consistency.
Drizzle over cooled bundt cake.
Top with freeze-dried blackberries, if desired.