Blueberry Bundt Cake Recipe for Christmas
Soft, moist, and gently flavoured, this eggless blueberry bundt cake is perfect for celebrations, office treats, or a cosy cup of coffee. Made using the same base recipe, this version swaps chocolate for the natural sweetness and colour of blueberries.
Servings: 1
Ingredients
- 3 cups all-purpose flour, sieved
- 2 cups yogurt (homemade curd)
- 1½ cups granulated sugar
- 1 tsp baking soda
- 2½ tsp baking powder
- 1 tsp vanilla extract
- 1 cup olive oil
- ½ cup cup blueberry puree (fresh or frozen, blended smooth)
Instructions
- Preheat the oven to 200°C for 10 minutes. Grease and lightly dust an 8-cup bundt pan and keep aside.
- In a large bowl, beat the sugar and yogurt together on high speed for about 5 minutes until smooth and creamy. Add the baking powder and baking soda, mix on low speed, and let the batter rest for 3 minutes. You’ll notice bubbles forming.
- Add the oil and vanilla extract and mix well. Slowly add the flour in 4 batches, folding gently after each addition to avoid overmixing.
- Once the batter is smooth, gently fold in the blueberry puree at the end using a spatula. Be careful not to overmix - this keeps the cake light and airy.
- Pour the batter into the prepared bundt pan. Tap lightly to release air bubbles. Bake at 200°C for 10 minutes, then reduce the temperature to 170°C and bake for 50 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 30 minutes, then gently demould and place it on a wire rack to cool completely.
Notes
Easy Blueberry Bundt Cake recipe for Christmas made without eggs. A soft, lightly sweet festive cake perfect for holiday baking and celebrations.