Pomelo Blueberry Thyme Bundt Cake with a refreshing citrus freeze-dried blueberry glaze and swirl, is the perfect dessert to welcome spring!
So what if the first day of spring was frigid AF. Just knowing we have arrived, puts a spring in my step, as does the hit of citrus and berries in this Pomelo Blueberry Thyme Bundt Cake! It's basically the baked version of a cocktail we make around these parts, on occasion.
These cool days have been accompanied by much sunlight, a definite mood lifter! I really don't mind the gradual warm up. Last year, it was like someone flipped a switch, which caused our tulips much confusion and a short-lived appearance in an already sad excuse for a garden. Fingers crossed for better blooms this year!
For now, we cake...
Before I started baking and blogging, I developed an inexplicable addiction to bundt pans. Those around me know it and lovingly enable my addiction, which, over the years, has led to a collection of epic proportions. Hoarder comes to mind for those who don't appreciate the workmanship and sheer beauty of these pans. Me? I fancy myself a collector. Yup, let's go with that! 😉
I mean look at the lines on this Pomelo Blueberry Thyme Bundt Cake! It's the Naomi Campbell of super-Bundts. Riiiight!! OK, a chocolate bundt might have added a little more weight to that argument, but I generally don't see colour.
I'll admit, after the initial beat-skipping of my heart, upon receiving this new mold/pan, I had some concerns about the design. Mainly, whether those sharp corners would transfer seamlessly to the baked cake. I generally don't have problems releasing my cakes from their mold, but this pan's design gave me pause. Not for long, however...
How I Prep My Bundt Pans For Easy Release
The not-so-secret tip for effortless release... cake release - homemade (equal parts shortening, oil and flour and a pastry brush to apply) or store-bought. See? Stupid easy!
About two weeks ago, I shared a sneak peek of this cake on Instagram. I immediately received a number of comments and direct messages asking how I was able to get the cake to release so perfectly. So, I shared how I prep my pans in an Instagram story. If you missed it live, you can still see it on my highlight reel under 'sweet tips'. You can also find additional tips in my previous posts here and here.
What's a Pomelo?
I'm virtually hearing some of you ask...urm, pomelo? Native to Southeast Asia, the pomelo is a relative (or, as I was recently told, ancestor) of the grapefruit. There are three varieties - white, which have an acidic taste and pink and red, which are sweet and less acidic. They are available here, between late December and March.
I normally purchase mine at the Asian market and have seen them come as big as watermelons. The majority of the fruit is skin and pith (the white, spongy layer between the skin and fruit), but once you work your way past all that, you are met with the most beautiful rose-coloured or white segments. I simple removed the membrane from the segments, blitzed them in my Vitamix and strained it so I was left with just the juice.
Freeze-dried Blueberry Glaze
I've been using freeze-dried fruits for about five or six years on here. They are great in smoothies when their fresh counterparts are out of season, but I especially love using them in chocolates, baked goods and frosting. They also make a pretty garnish.
I buy the freeze-dried blueberry slices, mostly because they look prettier than the whole freeze-dried ones. I use them as-is or blitz them in a grinder to make powder. Here, I reserved some of the batter and mixed it with some blueberry powder to create the swirl inside the cake, which was a bit of a disappointment looks-wise. I then used the remaining powder, a little sugar and fresh pomelo juice to mix up that pretty pink glaze cascading down the bundt.
The thyme flavour came from the sugar, which I infused with fresh thyme. One went to my neighbour and the other to my office. Both were very well-received!
Ingredients
For the cake:
- 300 grams granulated sugar
- fresh thyme leaves
- 250 grams butter at room temperature
- 4 eggs at room temperature
- 5 grams vanilla bean paste
- 120 grams freshly squeezed pomelo juice at room temperature
- 350 grams unbleached all-purpose flour
- 6 grams baking powder
- pinch sea salt
- 206 grams milk at room temperature
- 11 grams freeze-dried blueberry powder for the swirl
For the glaze:
- 10 grams freeze-dried blueberry powder
- 100 grams icing sugar
- fresh pomelo juice as needed
For the garnish (optional):
- freeze-dried blueberry slices
- fresh thyme sprigs
- pomelo zest
Instructions
Bake the cake:
- Prepare the infused sugar the night before, by adding fresh thyme sprigs and leaves and storing in an airtight container. If you want pieces of the thyme n the batter, blitz the sugar and leaves mixture in a food processor to combine.
- Preheat the oven to 325ºF. Grease a Bundt pan and place on a baking sheet.
- In the bowl of a stand mixer outfitted with the paddle attachment, mix the butter, sugar and vanilla bean paste until well combined.
- Crack the eggs into a bowl and add to the butter mixture one by one, mixing well between each addition so that each is fully incorporated.
- Add the pomelo juice and mix to combine. The batter may have a strange appearance, but don’t panic.
- Sift together the flour, baking powder and salt in a medium bowl. Run the mixer on low (I use the stir setting on my KA) and alternate adding the flour and milk in three additions. Once all added, increase the mixer to medium-low (setting ¾ on KA) and mix until well combined.
- Spoon about 100 grams of the batter into a small bowl and add combine well with the freeze-dried blueberry powder.
- Pour half the plain batter into the prepared pan and tap to help it settle into the design of the pan. Spoon in the blueberry batter and use a plastic spatula to swirl it through the batter. Top with remaining batter and bake for 60 minutes. Check for doneness with a toothpick before removing from the oven.
- Remove from the oven when ready and allow to cool for 10-15 minutes in the pan on a wire rack. Once cooled, place the wire rack over the open side of the Bundt pan and flip over. Slide the pan off the cake and allow to cool completely.
Make the glaze:
- Add the sugar and blueberry powder to a small bowl and whisk together. Spoon in the pomelo juice a bit at a time until it reaches the desired consistency.
Glaze and garnish:
- While still on the wire rack, pipe or pour the glaze over the cake. Or you may do this on the serving plate, if you don’t mind the puddles of glaze that form at the base.
- Sprinkle with zest and fresh thyme leaves and top with a few randomly placed freeze-dried blueberries.
Hayley | The Simple Supper says
I've seen some pomelo's at my local grocery store but I had no idea what on earth they were or how to use them. Thanks for the explanation and delicious looking recipe! Also, I'm obsessed with the shape of your bundt pan. That is crazy beautiful!
jacquee | i sugar coat it! says
Hi Hayley! So in love with this new shape, as well - it's a beaut! We love to use pomelos in salads - so deliciously refreshing! Hope you try some soon! Thanks.
Janet B says
Gorgeous bundt cake!! I share your obsession for bundt pans. Thank you for sharing!!
jacquee | i sugar coat it! says
So many pretty shapes!! Thanks.
2pots2cook says
You made my day ! Thank you so much !
jacquee | i sugar coat it! says
So pleased you like it!!