Blueberry Cocoa Bundt Cake

Preheat the oven to 150 °C fan (conventional 175 °C).

Thoroughly grease a Bundt pan (approx. 2.5 l) and dust it with flour.

Puree the blueberries with 60 g of sugar until smooth.

Cream the softened butter with the remaining sugar, vanilla sugar, lemon zest and a pinch of salt.

Beat in the eggs one at a time, incorporating each thoroughly.

Whisk together the flour, cornstarch and baking powder in a bowl.

Stir the flour mixture alternately with the milk and freshly squeezed orange juice until a smooth batter forms.

Divide the batter into two equal portions.

Stir the blueberry purée, ground almonds and cocoa powder into one half of the batter.

Alternately spoon the light and dark batters into the pan and gently marble with a fork.

Bake in the preheated oven for about 60 minutes.

Let the cake cool in the pan for about 15 minutes.

Turn out the cake and let it cool completely on a wire rack.

Decorate with a dark glaze if desired.