Blueberry Orange Bundt Cake with Orange Glaze

This cake is heavenly! Crazy-moist, the fresh blueberry flavour popping in my mouth, perfect for afternoon tea time. Elegant but also down-home baking,

Orange Bundt Cake:
¾ cup butter
1 cup Monk Fruit Sweetener with Erythritol (Granular)
3 large eggs
1½ tsp. pure vanilla extract
2 cups all-purpose flour, unbleached
1½ tsp. baking powder
¾ cup milk
2 cups blueberries (fresh or frozen)
2 Tbsp. all-purpose flour, unbleached
1 Tbsp. orange peel, freshly grated

Orange Bundt Glaze:
1 Tbsp. orange peel, freshly grated
1 cup confectioners' sugar
3 Tbsp. orange juice, freshly squeezed
¼ cup butter, melted
1 dash sea salt

Preheat oven to in a 350°F (180°C/160°C fan, Gas Mark 4). Grease a 10" bundt cake pan and then dust with flour, tapping to remove excess.

Make the Orange Bundt Cake:
In large bowl, cream butter and sugar together. Add the three eggs one at a time, giving them time to incorporate. Add vanilla. You are going to want to alternate adding flour and milk. Always finish with flour. Mix only until blended.
Toss berries in 2 Tbsp. of flour and fold into batter (this stops them from sinking to the bottom). Add orange zest now if you want.

Spoon cake into pan. Bake for 50-55 minutes or until toothpick comes out clean or firm to the touch. Let cake rest 10 minutes and then turn out onto a wire rack.

Make the Orange Glaze:
Combine orange zest and sugar in blender or food processor and process until zest is finely minced. Add orange juice, butter and sea salt. Blend until smooth. Set aside at room temperature until ready-use.

Assemble the Cake:
Prick cake with a fork. Pour glaze over the top of the warm cake so it drizzles over the sides. Over time the glaze will soak into the cake and become much less obvious.
If you are not serving it straight away, you could always add a second glaze to show the cake off for company just before serving.

Makes 1 (10") bundt cake.