Manon Lagrève’s Blueberry and Vanilla Marble Bundt Cake Recipe

METHOD:

Step 1. Preheat your oven to 200C/180C fan.

Step 2. Cream the butter and the sugar using an electric mixer for a couple of minutes. Then add the eggs in one by one, mixing in between. Add the Greek yogurt and the crème fraiche.

Step 3. Add the baking powder to the flour, then mix in half of the flour mix into the batter before mixing in half of the milk. Add in the remaining two halves, not forgetting to mix in between.

Step 4. Divide the batter equally between two bowls. Add the vanilla extract to one and the blueberry powder to the other.

Step 5. Line your bundt tin with butter and sprinkle on a light layer of flour (this will stop the cake getting stuck to the tin). Then alternate adding a layer of the vanilla batter and a layer of the blueberry batter to the tin.

Step 6. Place in the preheated oven and bake for 30 to 35min until it is fully cooked (insert a small knife to check, and it should come out clean when fully cooked). Wait 2 minutes after taking it out of the oven to turn upside down on a cooling rack to cool fully.

Step 7. For the icing, cream the butter and half of the icing sugar using an electric mixer. Add the milk and the rest of the sugar, vanilla extract and salt. Mix for a couple of minutes until soft and smooth. Transfer to a piping bag with a star nozzle (optional) and pipe on top. Decorate with fresh blueberries and blossoms.