A classic light Vanilla Bundt Cake with added Yogurt. Decorate with a simple fresh blueberry sauce which is so easy to make
I used a 6cup Bundt pan for this recipe which is a smaller version of some of the other bundt pans. If you find decorative fluted 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 batter.
How to make a Vanilla Bundt cake
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 or softened butter liberally coated around the pan, which I then dust with a light coating of flour. Shaking off any excess flour.
Nancy Birtwhistle, the winner of the 2014 Great British Bake Off, has a great instruction for making a cake liner paste on You Tube, which I have used and is amazing.
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. Then place onto your favourite cake stand or plate. Make sure it’s 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 a Blueberry Sauce/Compote
Add the blueberries, sugar and water to a pan. Gently simmer over 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 a 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. 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.
More Bundt cake recipes for you to try.
Tips and FAQ’s
- A word about Vanilla Extract – Avoid the synthetic essence and make your own Vanilla Extract
- Blueberry Compote/sauce – 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.
I always leave the cakes to cool in the bundt pan for at least 10 mins to allow the cake to cool and set. If you have greased and dusted it with flour correctly, it should turn out without any issue.
I find either cake release spray or softened butter coated liberally around the inside of the pan, which is then dusted with a light coating of flour, works really well. Ensure that you coat every decorative corner and shake off any excess flour.
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.
Keen to Bake More?
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Vanilla Bundt cake with a blueberry sauce
Equipment
- 6 cup Bundt Pan
Ingredients – Imperial /oz are approx weights which are calculated by a 3rd party app
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 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
TIPS AND FAQ’S
- A word about Vanilla Extract – Avoid the synthetic essence and make your own Vanilla Extract
- Blueberry Compote/sauce – 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.
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