Blueberry tiger cake by Kinuskikissa

Recipe

Base recipe:

4 1/2 dl all-purpose flour
1 1/2 tsp baking powder
2 tsp vanilla sugar
2 tsp cardamom
225 g butter
3 dl sugar
4 eggs

Blueberry Dough:
1/4 of the basic dough
75 g blueberries

Light Dough:
3/4 of the basic dough
3/4 dl of cream

For Topping:

Powdered sugar

Instructions:

Combine the flour, baking powder, vanilla sugar, and cardamom. Beat the butter and sugar until fluffy. Gradually mix in the flour mixture and eggs, alternating between the two, into the butter-sugar mixture. Separate one-fourth of the dough into another bowl, purée the blueberries, and mix them into the separated dough. Mix the cream into the remaining dough.

Baking:

Grease a 2-liter Heirol bundt cake pan with melted butter. Pour the doughs into the pan alternately, so that you have three layers of light dough and two layers of blueberry dough. Bake at 180°C (356°F) on the middle rack for about an hour. Turn the cake out onto a cooling rack and sift powdered sugar over the cooled cake.