Friday, 4 November 2011

wholemeal blueberry bundt cake


Am I allowed to say that about my own cake?

I don’t care.


One of my oldest pals, Kath (who I met at school when I was just 11 but whom I became close friends with after we finished school aged 18), just had a baby. Little Scott came into this world earlier than expected but completely healthy and complication free.

Before his arrival our other high school comrade, Suzy, hosted a baby shower where we devoured sweet and savoury treats and gossiped about babies, childbirth and our distant youth. As part of my tribute upon the Altar of Baby, I baked this wow-inducing cake.

A few weeks beforehand, the friendly boys that run, offered me my pick of their gourmet online food shop. I greedily snapped up some interesting items like Bitton Milk & Coconut Jam, Australian native dehydrated quandongs and bush tomatoes, smoked almonds, rye flour and this amazing Kialla organic stoneground wholemeal flour.

This flour is made by stone-milling the whole wheat grain sourced from Australian growers with certified organic crops. The final flour is highly nutritious because it contains the bran, germ and endosperm of the wheat. It’s a truly beautiful flour that gives an earthy, richness to your baked recipes.

And the best thing? It's only $5.95 per kilo, which is amazing when you consider the quality.

Having made a very successful apple bundt cake only recently, I decided to stick to a theme that works and developed a recipe using frozen blueberries and the wholemeal flour given to me by It was a masterpiece of rich healthy flavours, crunchy exterior, moist crumbled interior, bursts of fresh berry and all topped off with a pretty, pink sour cream glaze.

Although everyone was quite full by the time we brought the cake out, those that did take a slice were just as happy as I was.

If you decide to make it, I hope you’re happy with it too.

Wholemeal Blueberry Bundt Cake

Anna’s very own recipe. Serves 10-12.

2 eggs
2 cups of sugar
1 cup of canola oil
2 teaspoons vanilla extract
2 tablespoons (40ml) pouring cream or milk
Juice and zest of 1 lemon
3 cups wholemeal flour (I used Kialla Organic & Stoneground)
1 teaspoon baking soda
1½ teaspoon bicarbonate soda
½ teaspoon cinnamon
½ teaspoon salt flakes
3 cups frozen blueberries, thawed and strained (but juices reserved)


1. Preheat oven to 180’C. Grease a bundt cake tin.

2. In a big mixing bowl, beat eggs.

3. Add sugar, oil, vanilla, lemon juice and zest.

4. Beat in pouring cream (or milk if using).

5. In another bowl combine flour, baking soda, bicarbonate soda, cinnamon, salt and flour.

6. Start adding the flour mixture to the wet ingredients in batches until a sticky mixture is formed.

7. Carefully add blueberries to cake mixture without over mixing and bleeding blueberries throughout batter. To do this, they have to be fairly well drained (or fresh).

8. Pour into bundt cake tin and cook for 45 – 70 minutes (mine took 60 minutes but every oven is different).

9. When the cake is completely cool, drizzle with blueberry & sour cream glaze.

Note: you can easily use fresh blueberries in this recipe without any changes, but just note changes to glaze recipe below.

Blueberry & Sour Cream Glaze

Anna's very own recipe. Makes a lot!

¼ cup blueberries, thawed & juices reserved
Reserved juices from thawing blueberries from cake
100g sour cream
2 cups icing sugar


1. Combine blueberries and their juices in a blender and purée.

2. Strain mixture through a fine sieve or muslin to ensure blueberry skins are removed (discard pulp or use in another recipe). You should have about ¼ cup juices.

3. Put icing sugar in a bowl then beat in the sour cream and half the juice. Check for consistency - it should drizzle in a slow stream from the spoon (ie not too firm and not too runny). Adjust with more juice as needed.

4. Taste to ensure a sweet-sour flavour and a buzz of blueberry.

5. Refrigerate to stiffen slightly before pouring over cake.

Note: if you used fresh blueberries for cake and/or glaze you won’t have the excess liquids to make the glaze, therefore just add a tablespoon of water to the blender.

Kialla organic stoneground wholemeal flour supplied by the friendly folks at the gourmet online food shop


  1. What a great way to use blueberries - definitely the next cake I make.

  2. Lovely cake! Thanks for the link too - I've been looking for a convenient source of Kialla flour!

  3. I can vouch for the wow-ness of this one... delicious!

  4. How beautiful. Love the texture of wholemeal flour in cakes- brings a whole level of earnestness into play.

  5. I love Bundt cake and yours looks like a great recipe!

  6. wendy - yes, when i found a huge bag of blueberries i knew i wanted to make a cake out of them. so rare to get bulk blueberries in sydney.

    Y - it was you that put me onto Kialla flours in the first place so i'm glad to repay the favour.

    suzy - thanks :)

    tori - yes, the wholemeal makes the cake. it wouldn't be the same without it.

    spencer - thanks spencer, bundt cakes are awesome and i'm surprise ppl dont make them more often.


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