It is Monday and although the sun is shining, a cold wind is whipping through the air. This beautiful Lemon Blueberry Bundt Cake was made to cheer us all up on chilly days.
I absolutely adore the combination of lemon and blueberries together, in fact my Lemon Blueberry Cupcakes are one of my favourite recipes.
This time however, I wanted to make a Bundt cake and actually mix the blueberries into the cake batter, breaking them up as they were whisked in. Of course I saved a few whole blueberries, to put in the batter and bake into little pods of jam within the cake.
What I hadn’t bargained for was, the extra moistness the broken blueberries would add to this cake. With plenty of fresh lemon zest added this Lemon Blueberry Bundt Cake delivers moist, flavourful, cake perfection, in every bite!
After baking the beautiful Flower Vanilla Bundt Cake for little baby Florrie and her mum, I wanted to make another cake with a sunny, Spring theme. So I chose my Blossom Bundt by Nordic Ware and set about creating the recipe.
I always prefer to use lemon zest in a cake, as it imparts a wonderful, zingy, lemon flavour. The lemon juice, from the zested lemons, has its own starring role. Added to icing sugar to form the glaze for this cake, it is the first taste to hit your tongue as you bite into this cake, jolting your tastebuds awake!
Bundt tins are a great investment, especially if you aren’t very confident with your cake decorating skills. These beautifully shaped tins do all the work for you. This Lemon Blueberry Bundt Cake would still have looked pretty and tasted delicious with a light dusting of icing sugar.
With a little care and proper preparation a Bundt tin will give you years of beautiful cakes, with no extra effort required by the baker!
That doesn’t mean you can’t choose to decorate them though! This is the first Bundt cake that I have fully glazed with a thicker icing. My Glazed Lemon Bundt Cake is fully glazed, with a thinner, lighter icing – still completely delicious.
I knew I would need a thicker icing to cover the dark blueberries near the surface of the cake. What I hadn’t envisaged was the thickness of the icing, along with it’s pretty yellow colour, actually looked just like custard as I was spooning it onto the cake!!
We all had a giggle at the similarity – that’s what baking and experimenting with decorating is all about for me. Fun!
Let’s get on with making this cake!
Recipe: Makes one Lemon Blueberry Bundt Cake serves 10-12
250g/9oz Unsalted Butter at room temperature
250g/9oz Caster Sugar
1tsp Vanilla Extract – I use Nielsen-Massey
5 Large Free Range Eggs
2 Lemons – Zested and Juiced
300g/11oz Fresh Blueberries
250g/9oz Plain White Flour
2.5tsp Baking Powder
Cake release spray – I use Wilton’s or extra butter & flour for preparing your Bundt tin
450g/1lb Icing sugar
Optional – Yellow Gel Food Colouring I use Wilton food colouring gel
Apperiels, white pre made sugar flowers – these are readily available in supermarkets and online.
Method: Preheat the oven to 165C/150C fan
- Into a large bowl add the sugar, butter and vanilla extract.
- Whisk or beat until pale and fluffy – approx 5 minutes
- Into a separate bowl sift the flour, baking powder and salt together (dry ingredients).
- Add one third of the dry ingredients and two eggs to the creamed butter and sugar, whilst whisking/beating on a slow speed.
- Repeat the last step.
- Add two thirds of the blueberries to the batter, the zest of two lemons, one egg and the final third of the dry ingredients. Whisk/beat on a slow speed until just combined.
- Prepare the Bundt tin by spraying well with Cake Release, or brush with melted butter, ensuring you completely cover all the groves in the pan – then add 2tbsp of plain white flour and rotate the tin ensuring the entire inside has a flour coating. Tip any excess flour out of the tin and dispose.
- Spoon the cake batter into the Bundt tin, pressing down as you do so to ensure the batter fills all the little dips and grooves.
- Only fill the Bundt tin 3/4 full. Any excess batter can be baked as cupcakes once the main cake is cooked.
- Place the Bundt tin into the middle of the preheated oven.
- Bake for 1 hour, or until an inserted wooden skewer comes out clean.
- Once cooked remove the cake from the oven.
See how beautiful this cake is?
A light dusting of icing sugar and this Lemon Blueberry Bundt Cake would be perfect to serve alongside a nice, hot cup of tea or coffee.
To Glaze the Bundt Cake
- Ensure the cake is completely cold before icing.
- Sift the icing sugar into a large bowl.
- Add the lemon juice and stir thoroughly to form a very thick paste – additional water can be added. The icing should hold a figure 8 for a few seconds.
- Using a cocktail stick add a tiny amount of yellow gel icing, mix thoroughly, add more colouring until the desired colour is achieved. Mine really was the consistency and thickness of really good custard.
- Place the Bundt cake on a rack over a tray – I used a roasting tin, as you will see.
- Starting at the top of the cake, spoon over the thick icing evenly.
- Allow gravity to work and let the icing slowly drip down the cake.
- Fill in gaps with more icing until the whole cake is completely covered.
- I did spoon some of the icing, from the tray underneath, back over the cake to fill in gaps – just beware of cake crumbs!
- As soon as the cake is completely covered and has settled – the icing is no longer moving – carefully place the cake onto a board/cake stand.
- Add any further decorations whilst the icing is still slightly wet.
- Set the cake aside to dry.
- Take lots of photographs and give yourself a big pat on the back for creating such a beautiful Lemon Blueberry Bundt Cake.
This Lemon Blueberry Bundt Cake is certain to cheer up anybody’s day and they get a vitamin C boost as well!
It may sound silly, but looking at this cake makes me smile. In some ways it is a reflection of my personality, sunny whatever the weather.
I really hope I have inspired you to make this cake. Please send me a photo on Twtter/Instagram I absolutely love seeing your cakes and bakes?
Have fun whilst you are baking and if you feel a little blue just take a look at this cake. Spring is on its way and with it, warmer weather and more sunshine – hopefully!
If you enjoyed making this Lemon Blueberry Bundt Cake and have been bitten by the ‘Bundt Bug’ here are some other recipes for you to make and enjoy: