Recipe | Lemon & Blueberry Bundt Cake

Lemon & Blueberry Bundt Cake Recipe

There's nothing I love more than a good bundt cake, they're so versatile, you can put pretty much anything in them! I feel like now Spring has finally sprung, I thought I do a fruity bake. Lemon and blueberry go so well together, this is a super light fluffy cake recipe, full of sweetness and zing, with a sharp glaze over the top. 

Lemon & Blueberry Bundt Cake Recipe

Ingredients - 

For the bundt - 

2 1/2 cup self raising flour
3/4 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 salt
1/2 cup unsalted butter, softened
1 1/4 cup caster sugar
zest of 2 lemons
2 eggs
1 cup buttermilk
juice of 1 lemon
1 tsp vanilla extract
1 1/2 cup fresh blueberries

For the glaze - 

1/2 cup icing suagr
juice of 1/2 a lemon

Method - 

1. Preheat the oven to 180 degrees C/Gas Mark 4. Grease a 10" bundt tin. In a bowl, whisk together flour, baking powder, bicarbonate of soda and salt, set aside. In a separate bowl, beat together the butter, sugar and lemon zest until light and fluffy. Add in the eggs and stir. 

2. In a separate bowl, combine the buttermilk, lemon juice and vanilla. Add the flour mixture and buttermilk mixture to the sugar mixture, alternating until all completely combined. Toss the blueberries in a little flour and fold into the mixture. 

3. Spoon the batter into the prepared bundt tin and even out. Bake for 45-50 minutes until golden brown and springy to the touch. When you insert a toothpick into the centre it will come out clean. Cool in the tin on a wire rack for 15 minutes before turning out to cool fully. 

4. For the glaze, mix the icing sugar and lemon juice together until smooth, drizzle over the cooled cake, allow to set before slicing and serving. 


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