Blueberry eggnog bundt cake

Ingredients for 1 servings:

• 175 g butter
• 1 tbsp vanilla sugar (possibly homemade)
• 175 g sugar
• 3 eggs (size M)
• 275 g flour (preferably spelt 630)
• 1 tbsp flour
• ½ pack of baking powder
• 125 ml eggnog
• 125 g blueberries (fresh or frozen)

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Cream the butter, vanilla sugar, and sugar until fluffy. Beat in the eggs one at a time until you have a nice, thick foam. Mix the flour and baking powder and stir in alternately with the egg liqueur. Finally, lightly coat the fresh berries (do not thaw beforehand if using frozen berries) with a tablespoon of flour and carefully fold into the batter. Pour the batter into a buttered and crumbled bundt cake tin and spread evenly. Bake in a preheated oven at 170°C for approx. 45 minutes. Do a skewer test! Then let it cool in the tin for about 10 minutes, then turn out and let it cool completely. Dust with icing sugar to serve.