I had a 5 am wake-up call for my flight to New York with Old Navy this morning and to say I’m excited would be an understatement. You would think that yesterday I would have spent the day prepping myself and my things but instead, I decided to calm my nerves by baking a pretty impressive if I do say so myself, bundt cake. Sometimes I wonder why I always leave things to the last-minute but there’s something about being under pressure that always brings out the best in my creativity and this cake was no exception. Originally I was going to make a simple blueberry lemon bundt cake but the other night I was having one of those evenings where my mind just wouldn’t shut off and I couldn’t sleep so I ended up dreaming up this blueberry pistachio version with vanilla-bean cardamom whipped cream. Even though I’m only going to be gone to New York for 12 hours, I also thought it would be sweet to leave Jamie with a little treat to enjoy. Though, he insisted I start getting myself organized so he ended up cleaning the kitchen for me which was sooooo thoughtful! If you know me then you know that I am like a tornado when I bake so I’m now considering him a saint after he tackled that mess. But seriously, I think that this cake is one of the best things I’ve ever baked so if you have a few extra hours this coming weekend I highly suggest giving it a try!
- 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups blueberries
- 1 cup finely chopped pistachios
- Nonstick cooking spray, for pan
- 2/3 cup powdered sugar
- 4 teaspoons whole milk
- 1 473ml carton of Whipping cream
- 2 tbsp granulated sugar
- 1/2 tsp ground cardamom
- 1 vanilla bean
- Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
- In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
- In a bowl, toss blueberries with remaining teaspoon flour; gently fold the blueberries along with the pistachios into the batter.
- Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
- Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up.
- Whisk powdered sugar and milk in small measuring cup or cup with a spout for easy pouring to blend, add more milk by 1/4 teaspoonfuls if you find the glaze is too thick to drizzle.
- Place cake on tinfoil and slowly pour the glaze over the cake, allow it to dry and trasfer the cake to a cake stand. Decorate with finely chopped pistachios, dried rose petals and blueberries (optional but it looks pretty!).
- Place a metal bowl in the freezer 15 minutes before making the whipped cream
- In the mixing bowl add whipping cream, granulated sugar, cardamom and vanilla bean
- Whip the cream on a slow speed to avoid making a mess, as air gets incorporated and the heavy cream thickens, you can turn up the mixing speed.
- Whip until stiff peaks form and desired consistency has been reached.
- Cover and refrigerate any leftovers for up to 3 days
