Blueberry Lavender Botanical Bundt Cake
A perfectly moist and luscious Botanical Bundt Cake with swirls of our Wild Blueberry with Lavender Jam!
Serving Size: 1 bundt cake
1/2 cup butter
1 cup sugar
2 1/4 cup all purpose flour
1 teaspoon salt
1 Tablespoon of baking powder
1 1/4 cup milk
1 teaspoon vanilla
powdered sugar for dusting
1 jar of Blake Hill Wild Blueberry with Lavender Botanical Jam
Preheat oven to 350 degrees F and grease bundt pan well.
In a bowl combine flour, salt and baking powder.
Beat butter with an electric mixer.
Add sugar and beat until well blended, light and fluffy. Add eggs one at a time.
Mix milk and vanilla together, add to sugar, butter and eggs.
Gently stir in flour mix.
Pour mix into bundt pan.
Add Blake Hill’s Wild Blueberry with Lavender Botanical Jam in dollops throughout the pan to the batter and use a toothpick or skewer to swirl it around. Be careful not to over mix as the jam will fall during baking.
Bake in the oven for 30-35 minutes or until a toothpick comes out clean.
Let cool and then turn onto a cake plate or stand, dust with confectioners sugar and serve!
For an extra flavorful cake, heat a few tablespoons of jam and drizzle over your cake and Enjoy!