Mini blueberry bundt cake

Ingredients for 1 servings:

• 60 g sugar
• 90 g butter
• 2 eggs
• 200 g wheat flour
• 2 tsp, leveled baking powder
• 15 g cornstarch
• 80 ml buttermilk
• 60 g blueberries, fresh
• 1 packet of vanilla sugar
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

16 cm diameter, autumnal, for 2 – 4 people

Grease a small Bundt cake pan. Preheat the oven to 180°C (top/bottom heat). Combine the sugar and butter and cream with a mixer until fluffy. Then combine the flour, baking powder, and cornstarch. Beat the two eggs, one at a time, into the fluffy butter and sugar mixture. Gradually stir in the flour, baking powder, and cornstarch mixture. The resulting batter should be slightly stiff; now stir in the buttermilk. Once the basic batter is ready, prepare the blueberry mixture in a separate bowl. To do this, puree the blueberries with the sachet of vanilla sugar. Now pour 1/3 of the basic batter into the prepared baking pan. Mix the remaining batter with the pureed blueberries. Pour this batter into the pan and mash the two batters together with a fork to create a pattern. Place the pan in the preheated oven. The cake was done in about 20 minutes, but since my oven is quite old, the baking time might be shorter with newer ovens. Once the cake has cooled, you can decorate it beautifully with powdered sugar and/or blueberries.