I love bundt cakes and in this latest creation I mixed the gorgeous iconic Lemon and Blueberry flavours together to make this beautiful Bundt Cake.
A simple pleasure in life is a slice of delicious homemade cake with a cup of tea. My latest bundt cake is a super mix of lemon and blueberries but isn’t too sweet. I love bundt cakes as they are so simple to make and look beautiful straight of the tin.
Lemon and Blueberry Bundt Cake
I love this photo. It’s so beautiful! There is something simple and stunning about white icing.
Bundt cake recipes UK
If you’re looking to try baking more brilliant bundt cakes check out these from brilliant food bloggers;
Bergamot and Rose Cake by Kellies Food to Glow
Cauliflower Banana Bundt Cake with Cinnamon Icing by Veggie Desserts
Champagne and Raspberry Bundt by Supper in the Suburbs
Lemon and Grapefruit Drizzle Bundt Cake by Casa Costello
Quick Banana and Rum Soaked Raisin Bundt by Tin and Thyme
Cherry Cola Kugelhopf by Maison Cupcake
Lemon and Blueberry Bundt Cake
Equipment
- Bundt tin
Ingredients
- 220 g unsalted butter
- 450 g golden caster sugar
- 4 medium eggs
- 350 g plain flour / all purpose flour
- ½ teaspoon bicarbonate of soda
- tiny pinch of salt
- 350 g lemon yoghurt
- 100 g fresh blueberries plus extra for decorating
- 500 g icing sugar / confectioners sugar
- A few teaspoons of water to get a smooth thick yet still runny consistency
Instructions
- Preheat the oven to gas 150 (fan) 160 (regular).
- Grease the tin well. I use melted butter and paint it on with a pastry brush and then I dust with plain flour which helps to find any places on the tin I’ve missed to grease. (the best thing to do with detailed Nordic Ware tins)
- In the mixer cream together the butter and sugar until fluffy.
- Add the eggs one at a time.
- Add the yoghurt into the butter/sugar/egg mixture and mix well.
- In a separate bowl measure out and sieve the flour, bicarbonate of soda and salt.
- Mix the flour mix in slowly until all the flour has disappeared.
- Add the mixture to the prepared bundt cake tin.
- Stud the blueberries in to the cake just so you can still see them – they will sink so you don’t need to push them down.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. When the cake pulls away from the edge of the tin the cake is ready.
- Allow the cake to cool in the tin before for turning out.
- Make sure the cake is cold before icing.
- To decorate the cake I mixed roughly 500g icing sugar with 3 tablespoons of elderflower cordial. It needed to be runnier so I added a few drops of water at a time to get to the smooth runny consistency required. I covered the cake with the icing and then decorated with a few polka dot sprinkles and then served with fresh blueberries.
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Follow me on instagram to see what I’ve been making recently. www.instagram.com/sewwhite
Blackberry Cake with ginger
Cranberry Bundt Cake with Lemon
Mince pie Bundt Cake
What a lovely looking cake – and you get one of your five a day too 😉
Thanks for the shout out!
A cake which counts as one of your five a day can only be a good thing! x
This looks absolutely gorgeous! I love how adaptable bundt cakes are – that centre hole is a pot of gold! Thanks so much for sharing my Lemon & Grapefruit Bundt x
I agree about the centre hole it makes dressing the final cake up so easy as you can just fill it with fruit and hey presto beautiful cake 🙂
Man, I would love a couple of slices of this right now.
Cheers Bintu! x
So gorgeous! I love lemon and blueberry as a combo – one of my absolute favourites. Perfect cake for Bank holiday gatherings – pinned!
Oh yeah you’re right be a great Easter centre piece cake too. A few chocolate eggs in the centre and it’s sorted x