Blueberry Pistachio Bundt Cake With Cardamom Vanilla Bean Whipped Cream

March 28, 2017


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!

Blueberry Pistachio Bundt Cake with Vanilla-bean Cardamom Whipped Cream
Serves 12
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 40 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 40 min
652 calories
72 g
157 g
38 g
9 g
21 g
203 g
161 g
47 g
1 g
15 g
Nutrition Facts
Serving Size
203g
Servings
12
Amount Per Serving
Calories 652
Calories from Fat 333
% Daily Value *
Total Fat 38g
59%
Saturated Fat 21g
104%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 157mg
52%
Sodium 161mg
7%
Total Carbohydrates 72g
24%
Dietary Fiber 2g
9%
Sugars 47g
Protein 9g
Vitamin A
22%
Vitamin C
5%
Calcium
13%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Blueberry Pistachio Bundt Cake
  1. 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1 cup (2 sticks) unsalted butter, room temperature
  5. 1 cup packed light-brown sugar
  6. 1 cup granulated sugar
  7. 4 large eggs
  8. 1 teaspoon vanilla extract
  9. 1 cup sour cream
  10. 2 cups blueberries
  11. 1 cup finely chopped pistachios
  12. Nonstick cooking spray, for pan
For the Glaze
  1. 2/3 cup powdered sugar
  2. 4 teaspoons whole milk
For the Vanilla-Bean Cardamom Whipped Cream
  1. 1 473ml carton of Whipping cream
  2. 2 tbsp granulated sugar
  3. 1/2 tsp ground cardamom
  4. 1 vanilla bean
For the Blueberry Pistachio Bundt Cake
  1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
  2. 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.
  3. In a bowl, toss blueberries with remaining teaspoon flour; gently fold the blueberries along with the pistachios into the batter.
  4. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
  5. 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.
For the Glaze
  1. 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.
  2. 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!).
For the Vanilla-Bean Cardamom Whipped Cream
  1. Place a metal bowl in the freezer 15 minutes before making the whipped cream
  2. In the mixing bowl add whipping cream, granulated sugar, cardamom and vanilla bean
  3. 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.
  4. Whip until stiff peaks form and desired consistency has been reached.
  5. Cover and refrigerate any leftovers for up to 3 days
beta
calories
652
fat
38g
protein
9g
carbs
72g
more
Adapted from Martha Stewarts Blueberry-Lemon Bundt Cake
The Blondielocks | Life + Style http://www.theblondielocks.com/

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  • Ciara Salloum

    I saw this on your Insta and I just had to check out the recipe! It looks so delicious and you presented it so beautifully too!! The vanilla cardamom whipped cream sounds like the perfect touch to an already impressive cake.

    Ciara
    http://www.ciarasalloum.com

    • I’m so glad you came over to check out the recipe, it was so much fun to make and style up. I hope you’ll have a chance to try it out, I promise it is SO worth it! 🙂

  • This looks SO delicious!! Love how you styled the cake. It’s so pretty.
    Hope you have a wonderful time in NYC!
    Lyndi xo

    http://www.stylecalling.com

    • Thank you so much, I can assure you it was absolutely delicious! 🙂

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