Blueberry Egg Liqueur Bundt Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 175 g butter
- 1 tablespoon vanilla sugar, (possibly homemade)
- 175 grams sugar
- 3 egg (s), (size M)
- 275 g flour, (preferably 630 spelled)
- 1 tablespoon flour
- 0.5 ½ pack baking powder
- 125 ml egg liqueur
- 125 g blueberries, (fresh or frozen)
Print Recipe
Pin Recipe Instructions
- Mix the butter, vanilla sugar and sugar until frothy.
- Stir in the eggs one by one until you have a nice, bound foam mass.
- Mix the flour and baking powder and stir in alternately with the egg liqueur.
- Finally, mix the fresh berries lightly with a tablespoon of flour (when using frozen berries, do not thaw them beforehand) and carefully fold them into the batter.
- Pour the dough into a buttered and crumbled bundt cake pan and spread evenly.
- Bake the whole thing in a preheated oven at 170 ° C for about 45 minutes.
- Chopstick sample!
- Conn. Allow to cool in the mold for about 10 minutes, then turn out and let cool down.
- Serve dusted with icing sugar.
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