• Adjust burners to medium heat to preheat the grill to 191°C (375°F), making sure the temperature maintains constant throughout the cook.
• In a mixing bowl, whisk together dry ingredients from flour to salt and set aside.
• In a stand mixer or with eggbeaters, cream together butter and sugar until fully combined. Do not overmix. Add eggs one at a time until incorporated. Mix in vanilla extract.
• Sift in flour mixture and continue beating. Add in sour cream or yogurt and beat until just combined.
• Transfer half of the batter into another mixing bowl and incorporate butterfly pea powder with a spatula.
• Grease a bundt pan with an even layer of butter and dust with flour, tapping to remove any excess.
• Scoop alternating batters into the bundt pan and swirl with a skewer to create a marbled design.
• Place the bundt pan on a baking sheet and bake on the grill for an hour. Check for doneness with a skewer. If it comes out clean, it is done. Otherwise, bake for another 10 minutes.
• As the cake is baking, make the glaze. Whisk together ingredients from icing sugar to butterfly pea powder and set aside.
• Remove cake from the grill and cool for 10 minutes before transferring onto a cooling rack. Let sit at room temperature until cool to touch, about 45 minutes. Pour glaze over the cake and dust with icing sugar.

Recipe Styling & Development by Jannell Lo