Blueberry Bundt Cake (Tourte aux Myrtilles)
Looking for a blueberry cake that’s not your typical American Bundt or muffin? This French blueberry bundt cake, known as Tourte aux Myrtilles in the Pyrenees region of southern France, is a rustic mountain dessert bursting with juicy berries, vanilla, and a generous splash of dark rum. Unlike classic blueberry cakes, this one has a light, moist crumb (thanks to whipped egg whites), a crackly sugar crust, and the charm of an old-world recipe passed down through generations. A slice of the Pyrenees in your kitchen If you’ve been around…
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- (150g) white sugar
- 3 large eggs at room temperature, yolks and whites separated
- 1 tsp vanilla extract
- 1/3 cup (75g) butter, at room temperature
- 1/3 cup (80ml) milk (whole or 2% mf), at room temperature
- 2 cups (250g) all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup (60ml) dark rum
- 11/3 cups (7oz/200g) fresh blueberries
- 1 tbsp (12,5g) white sugar
- 1/4 cup pearl sugar
Instructions
- 1
In a large mixing bowl, combine the sugar, egg yolks and vanilla extract. Whisk until lighter in color and fluffy. Add the soft butter (room temperature) and whisk. Add the milk and whisk. The texture is lumpy, this is normal.
- 2
In a separate bowl, sift together the flour, baking soda, baking powder and salt. Whisk in the dry ingredients to the wet, stop whisking when just incorporated. Switch to a spatula and fold in the rum. Finally, gently fold in the blueberries (keep a few for topping).
- 3
In a clean bowl, whip the egg whites to firm peaks. Gently fold them into the batter, in four separate additions, to keep the mixture light and airy as much as possible.
- 4
Preheat your oven to 160°C (325°F) with a rack in the middle. Grease and flour a bundt pan. Pour the batter in and top with the remaining blueberries. Sprinkle evenly with white sugar and the pearl sugar (this creates the crunchy top).
- 5
Bake the cake for 1h10, or until golden on top and a knife inserted in the middle comes out clean.
- 6
Transfer to a cooling rack and cool for 15 minutes before unmoulding and transferring onto a plate.