There is something utterly magical about the Butterfly Pea Flower Bundt Cake with Blueberry Icing Recipe that makes it a standout in any dessert lineup. Imagine a moist, tender cake boasting stunning layers of natural blue hues created by butterfly pea flower powder, perfectly balanced with a rich vanilla undertone. Topped with a delicately flavored blueberry-inspired icing, it’s not only a feast for the eyes but a celebration of subtle, harmonious flavors that dance on your palate. This recipe is an absolute joy to bake and share with friends, turning ordinary moments into special occasions filled with smiles.
Ingredients You’ll Need
Gathering the ingredients for this Butterfly Pea Flower Bundt Cake with Blueberry Icing Recipe is simpler than you might think, yet each one plays a vital role in crafting the perfect flavor, texture, and color. From the creamy butter and tangy sour cream that keep the cake tender to the vibrant butterfly pea powder that provides its signature blue tint, every element works together beautifully.
- 420 g all purpose flour (3 ½ cups): The sturdy base that gives structure and lightness to the cake.
- 4 tsp baking powder: Essential for that perfect rise and fluffiness.
- 1 tsp salt: Enhances all the flavors and balances sweetness.
- 198 g unsalted butter (14 tbsp), room temperature: Adds richness and moisture to the cake.
- 110 g vegetable oil (½ cup): Keeps the crumb soft and tender long after baking.
- 400 g granulated sugar (2 cups): Sweetens the cake and helps achieve that delightful crust.
- 3 whole eggs + 2 egg whites, room temperature: Provide structure and help bind everything together.
- 4 tsp vanilla extract: Elevates the flavor profile with warm, comforting notes.
- 255 g sour cream (1 cup + 2 tbsp): Adds moisture and a subtle tang that keeps the cake perfectly balanced.
- 150 g whole milk (⅔ cup): Softens the batter and blends flavors seamlessly.
- 1 tbsp butterfly pea powder: The star ingredient that lends that enchanting natural blue color.
- 2 tbsp milk (for butterfly pea powder mixture): Helps dissolve the powder for an even color in the batter.
- 210 g powdered sugar (1 ¾ cups, for icing): Sweetens and thickens the icing for a smooth finish.
- 1 tsp butterfly pea powder (for icing): Compliments the cake’s hue with a gentle blue tint in the glaze.
- ½ tsp vanilla extract (for icing): Adds warmth and depth to the blueberry-flavored icing.
- 3-4 tbsp milk (for icing): Adjusts the icing to the perfect pourable consistency.
How to Make Butterfly Pea Flower Bundt Cake with Blueberry Icing Recipe
Step 1: Prepare Your Pan and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Butter your bundt pan generously, then coat it with sugar to ensure a beautiful crust and easy release. In a medium bowl, whisk together the flour, baking powder, and salt—this dry mix will give the cake its light but strong structure.
Step 2: Cream Butter, Oil, and Sugar
Using a stand mixer or hand mixer, beat the unsalted butter, vegetable oil, and granulated sugar for about 5 minutes until fluffy and pale. This step is crucial as it aerates the batter, helping produce a soft, tender crumb.
Step 3: Add Eggs and Vanilla
Scrape down the bowl sides to keep ingredients even, then add whole eggs one at a time, beating briefly after each addition. Follow by mixing in the egg whites and vanilla extract until everything is nicely combined, creating a smooth base for your cake.
Step 4: Alternate Adding Dry Ingredients and Dairy
Begin folding the dry flour mixture into the batter, alternating with the sour cream and milk mixture. Start with a third of the flour blend, then half the sour cream and milk, followed by the remaining flour and dairy in the same pattern. This careful incorporation keeps the cake moist and tender without overmixing.
Step 5: Create the Butterfly Pea Batter
Remove half of the batter into a separate bowl. Dissolve the butterfly pea powder in 2 tablespoons of milk until smooth, then gently fold this mixture into the half batch of batter. This creates the soft, natural blue batter that makes this Bundt cake so visually enchanting.
Step 6: Layer and Swirl the Batters
Start layering in the bundt pan with about one-third of the vanilla batter. On top, dollop one-third of the blue batter, then carefully spread it out. Repeat alternating layers until all batter is used, usually six layers in total. Use a knife to lightly swirl the batters, creating a mesmerizing marbled effect.
Step 7: Bake and Cool
Bake for 50-60 minutes or until a knife inserted comes out clean with just a few moist crumbs. Allow the cake to cool in the pan for 15-20 minutes before flipping it out onto a wire rack. Let it come to room temperature completely before adding the icing.
Step 8: Prepare the Blueberry Icing
Whisk together powdered sugar, butterfly pea powder, vanilla, and 3 tablespoons of milk. Add more milk slowly until you reach a smooth, pourable consistency that will lightly drizzle over the cake, adding an extra splash of color and sweetness.
Step 9: Ice and Serve
Drizzle the icing evenly over the cooled cake, letting it cascade naturally over the swirls. Now your Butterfly Pea Flower Bundt Cake with Blueberry Icing Recipe is ready to delight and impress!
How to Serve Butterfly Pea Flower Bundt Cake with Blueberry Icing Recipe
Garnishes
Enhance the cake’s enchanting look with fresh edible flowers, a sprinkle of powdered sugar, or a handful of fresh blueberries to echo the icing’s flavor. These simple touches make your dessert look like it came straight from a patisserie display.
Side Dishes
Serve alongside a cup of fragrant Earl Grey tea or a freshly brewed latte to complement the delicate flavors of the cake. Light fruit salads or a dollop of whipped cream also make wonderful companions that keep things light and balanced.
Creative Ways to Present
Try slicing the Butterfly Pea Flower Bundt Cake with Blueberry Icing Recipe and stacking pieces to create mini cake towers, perfect for a stylish brunch or afternoon tea. You could also pipe a border of whipped mascarpone for added elegance and richness.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to two days to keep the texture fresh. If your kitchen is warm, refrigerate it to prevent spoilage, but allow the cake to come back to room temperature before serving for the best experience.
Freezing
Butterfly Pea Flower Bundt Cake with Blueberry Icing Recipe freezes beautifully! Wrap it tightly in plastic wrap and foil, then freeze for up to three months. When ready, thaw overnight in the fridge before bringing to room temperature and adding fresh icing if desired.
Reheating
To revive the cake’s softness, warm slices gently in the microwave for 15-20 seconds. Avoid overheating, which can dry it out. Serving with a scoop of ice cream or fresh fruit after reheating brings the flavors alive again.
FAQs
Can I use fresh butterfly pea flowers instead of powder?
Absolutely! If you have access to fresh butterfly pea flowers, you can steep them in warm milk or liquid to extract the vibrant blue color, then use the infused liquid in place of the milk and powder. Just be mindful of the concentration to keep colors consistent.
Is the blueberry icing flavor strong or subtle?
The icing in this Butterfly Pea Flower Bundt Cake with Blueberry Icing Recipe is subtly flavored. The butterfly pea powder adds color but only a gentle earthy note, while the vanilla and powdered sugar provide the main sweetness, making it delicate and balanced.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free blend, but ensure it includes xanthan gum for proper texture. Keep in mind some texture differences may occur, and baking times might need slight adjustments.
How do I know when the cake is perfectly baked?
Insert a clean knife, toothpick, or skewer into the thickest part of the cake; it should come out mostly clean with a few moist crumbs but no wet batter. This means your cake is moist yet fully cooked.
Can I add other flavors to this recipe?
Certainly! While the recipe is delightful as is, adding lemon zest, a hint of lavender, or even a little almond extract can customize it beautifully. Just keep add-ins minimal to preserve the delicate butterfly pea flower flavor and color.
Final Thoughts
There is something wonderfully joyful about baking and sharing the Butterfly Pea Flower Bundt Cake with Blueberry Icing Recipe. From its stunning blue swirls to its tender crumb and light, luscious icing, it’s a recipe that invites you to explore natural beauty in baking. Whether for a special occasion or a sweet everyday treat, this cake is sure to become a cherished favorite in your kitchen. So go ahead, whisk up this magical creation and watch your friends and family marvel at every bite!
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Butterfly Pea Flower Bundt Cake with Blueberry Icing Recipe
A visually stunning and delicious Butterfly Pea Flower Bundt Cake featuring vibrant layers swirled with natural blue butterfly pea powder. This moist cake balances the richness of butter, sour cream, and milk with the light floral notes of butterfly pea flower, topped with a delicate butterfly pea flower icing glaze. Perfect for celebrations or a special tea-time treat.
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
Ingredients
Butterfly Pea Flower Bundt Cake
- 420 g all purpose flour (3 ½ cups)
- 4 tsp baking powder
- 1 tsp salt
- 198 g unsalted butter, room temperature (14 tbsp)
- 110 g vegetable oil (½ cup)
- 400 g granulated sugar (2 cups)
- 3 whole eggs + 2 egg whites, room temperature
- 4 tsp vanilla extract
- 255 g sour cream (1 cup + 2 tbsp)
- 150 g whole milk (⅔ cup)
- 1 tbsp butterfly pea powder
- 2 tbsp milk (for mixing with butterfly pea powder)
Butterfly Pea Flower Icing
- 210 g powdered sugar (1 ¾ cups)
- 1 tsp butterfly pea powder
- ½ tsp vanilla extract
- 3–4 tbsp milk
Instructions
- Prepare the bundt pan: Preheat your oven to 350°F (175°C). Butter a 12-cup capacity bundt pan generously and coat it with sugar to prevent sticking and add a slight crunch.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later.
- Cream butter, oil, and sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter, vegetable oil, and granulated sugar on medium-high speed for 5 minutes until the mixture is light, fluffy, and pale.
- Add eggs and vanilla: Scrape down the sides of the bowl, then add the whole eggs one at a time, beating each for about 20 seconds until fully incorporated. Add the two egg whites and vanilla extract, beating again until combined.
- Combine batter with dry ingredients and dairy: Alternate folding in the flour mixture and the combined sour cream and milk into the batter. Begin with one-third of the flour mixture, fold gently, then add half of the sour cream and milk. Continue by folding in half of the remaining flour, the rest of the sour cream and milk, and finally the remaining flour, ensuring everything is just combined without overmixing.
- Prepare the butterfly pea batter: Remove half of the batter into a separate medium bowl. In a small bowl, mix the butterfly pea powder with 2 tablespoons of milk until smooth. Gently fold this blue mixture into the half of the batter you set aside, taking care not to deflate the batter.
- Layer the batters in the bundt pan: Begin by evenly spreading about one-third of the vanilla batter into the prepared bundt pan. Dollop one-third of the blue batter over the vanilla in big spoonfuls, then gently spread it out over the vanilla layer. Repeat layering two more times alternating vanilla and blue batters, for a total of six layers.
- Swirl the batters: Use a knife to gently swirl the batter layers together inside the pan to create a marbled effect without fully blending the colors.
- Bake the cake: Place the bundt pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a knife or toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool and unmold: Allow the cake to cool in the pan for 15-20 minutes. Then invert the pan onto a wire rack to release the cake. Let the cake cool completely to room temperature before icing.
- Make the butterfly pea flower icing: In a bowl, combine the powdered sugar, butterfly pea powder, vanilla extract, and start by adding 3 tablespoons of milk. Stir well and add more milk as needed until you reach a smooth, pourable glaze consistency.
- Glaze the cake: Evenly pour the icing over the cooled cake, allowing it to drizzle down the sides. Let the icing set briefly before serving.
- Serve and enjoy: Slice the visually stunning layered cake and enjoy the delicate flavors and pretty blue hues made with natural butterfly pea powder.
Notes
- Ensure all dairy ingredients and eggs are at room temperature before mixing to achieve a smooth batter and even baking.
- Gently folding the batter prevents loss of air bubbles, keeping the cake light and fluffy.
- Butter and sugar coating the bundt pan helps the cake release easily and creates a slight sugary crust.
- Butterfly pea powder is a natural blue coloring with a mild floral taste; adjust quantity for preferred color intensity.
- The swirling technique creates a beautiful marbled pattern—avoid over swirling to keep distinct colors.
- Let the cake cool completely before glazing to prevent the icing from melting or running off excessively.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion / Contemporary
