Lemon and Blueberry Bundt Cake

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14 Ingredients

Number of servings

For the glaze

225grams icing sugar
1tablespoons lemon juice
1 pinch salt
2tablespoons milk

225grams unsalted butter, plus extra for greasing
375grams plain flour, plus extra for dusting
350grams caster sugar
3 large eggs, lightly beaten
1 1/2teaspoons vanilla extract
1tablespoons grated lemon zest, plus extra to serve
2 3/4teaspoons baking powder
1teaspoons salt
3/4 cup buttermilk, at room temperature
250grams blueberries, plus extra to serve

Nutrition per serving

29% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Lemon and blueberry are a classic flavour pairing; sweet and sharp at the same time. Toss the berries in plain flour before you fold them into the batter; this stops them from sinking to the bottom of the cake.

Method

Step 1 of 5

Preheat the oven to 180°C. Lightly grease and flour the bundt tin, tapping out excess flour. Whisk the butter and caster sugar in a bowl until light and fluffy. Gradually whisk in the eggs until combined.

Step 2 of 5

Whisk the vanilla extract and lemon zest into the butter mixture until smooth. Combine the flour, baking powder, and salt in a separate bowl. Gradually add the flour mixture and buttermilk to the butter mixture alternately, whisking to combine.

Step 3 of 5

Toss the blueberries in 2-3 into the batter. Scrape down the sides of the bowl, and mix well.

Step 4 of 5

Pour the batter into the prepared tin and bake for 50-60 minutes, rotating the tin at the halfway mark, until golden. Insert a skewer into the baked cake; it should come out clean. Cool on a wire rack for 1 hour, before removing the cake from the tin.

Step 5 of 5

For the glaze, whisk the icing sugar, lemon juice, and salt in a bowl until combined. Gradually add the milk, whisking until smooth, and pour over the cake. Sprinkle the cake with lemon zest and serve immediately, with a handful of blueberries. You can store the cake in an airtight container for up to 3 days.