(Serves 8)

2 cups blueberries

4 cups water

1 cup butter

1 ½  cups white sugar

½  cup packed brown sugar

3 1/4 cups all-purpose flour

1 tsp salt

1 tsp ground cinnamon

2 tsp baking soda

For the icing glaze

–        2 cups icing sugar, sifted to remove any lumps

–        3 tbsp milk

  1. Preheat oven to 175°C.
  2. Grease and flour a 20cm bundt ring shape.
  3. In a saucepan, combine the blueberries and water.
  4. Bring to a boil and let boil for 5 minutes.
  5. Remove from the heat and add the butter, sugar and brown sugar.
  6. Stir to mix and allow to cool.
  7. In a large bowl, mix the flour, salt, cinnamon and baking soda. Add the blueberries mixture and stir until smooth.
  8. Pour batter into the bundt pan. Bake at 175°C for 35 to 45 minutes, or until a skewer inserted into the cake comes out clean.
  9. Drizzle with icing glaze.

Lecturer/Instructor at Intercollege Culinary Arts

National Chefs Teams Director