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  • New Zealand Listener

    Pressure test

    Mar 13, 2022 4 minutes

    This can be served warm as a pudding or cold as a cake, and I’ve given an icing option accordingly. The quantities of this recipe are for a 16-17cm Bundt tin; you can also use it to make six little steamed puddings in ramekins or pudding basins, instead.

    BLUEBERRY BUNDT CAKE

    75g butter, softened, plus extra for greasing (optional)
    100g caster sugar or light soft brown sugar
    zest of 1 lemon
    100g plain flour, plus extra for dusting (optional)
    1 tsp baking powder
    1 egg
    75g sour cream or yogurt
    75g blueberries

    FOR THE ICING (OPTIONAL)

    1 tbsp blueberries
    1 tbsp lemon juice

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