Lemon and Blueberry Bundt Cake
A bundt cake always looks a bit different. Its a trick because it is so easy to make and the result is always a winner. #BakeMumProud
Uploaded by Chris Hunt
Time to make
- 225 g Softened butter
- 225 g Caster sugar
- 225 g Self-raising flour
- 1 tsp Baking powder
- 3 Large eggs
- 2 tbsp Fresh lemon juice
- 3 Finely grated rind 3 lemons
- 100 g Fresh Blueberries
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
- 100 g Icing Sugar
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Heat the oven to 180C, 160C fan, gas 4. Grease liberally a 1.5 litre bundt tin. It is important you grease in all the nooks and crannies to prevent sticking. Spend time on this to prevent disasters later.
Cream together the butter and sugar. I used an electric food processor and I mixed on a medium speed for 8 minutes to get it very pale and creamy. You can achieve this by hand or with a food mixer if you prefer.
Beat together the eggs and slowly add them to the mixture beating well between each spoonful to prevent curdling.
Add the vanilla extract and beat together.
Sieve the flour and baking powder together and mix in - not too vigorously to avoid beating out the air.
Add the grated lemon rind and the lemon juice.
Spoon half the mixture into the bundt tin then add the blueberries. Spoon the remainder of the mixture into the tin and level. Try and cover the fruit as this will prevent it sticking to the tin.
Bake in the centre of the oven for 40 minutes. The cake should have shrunk away from the tin sides a little. Test with a clean skewer to ensure it is baked through. Leave in the tin to cool for about 10 minutes then loosen with a palette knife and turn out to finish cooling. If you have greased well and kept the blueberries covered, this will be easy.
Wait until cake is cold then mix lemon juice with the icing sugar and decorate your cake to your taste. I drizzled the icing on using a spoon to give a random look. You can make thicker icing and cover it completely if you like. It drizzles down the middle nicely as you pour it over. Leave to set.