25 July 2014

It is blueberry season and I have been buying blueberries by the load because they are so cheap at the moment. I’m freezing some, eating them raw and baking with them. I bought a bundt cake tin recently and this is my first bake with it. I love how it makes your cakes look retro and so appealing. I was reluctant to cut into it.


2 3/4 cups flour
1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
cup  butter
1 3/4 cups caster sugar
4 eggs
2 tbps lemon juice
tbps lemon zest
tspn vanilla extract
cup yoghurt (buttermilk or sour cream works the same)
1 1/2 cups blueberries


1. Heat the oven to 180°C/350°F/Gas Mark 4.
2. Butter and flour a bundt tin.
3. Whisk the flour, baking powder, baking soda and salt together, set aside the dry ingredients.
4. Beat the butter and sugar in another bowl until smooth and fluffy.
5. Add eggs one at a time and beat well.
6. Beat in the vanilla, lemon juice and lemon zest.
7. On low speed, add the dry ingredients in 3 separate batches, alternating with 2 batches of the yoghurt for 2 mins or until well-combined.
8. Gently fold in blueberries and pour into bundt tin.
9. Bake for 60 minutes or until a toothpick inserted in the centre of cake comes out clean.
10. Cool in the pan for 15 minutes. Turn out and cool completely on a wire rack.


2 cups icing sugar
tbsps fresh lemon juice

Mix the icing sugar and lemon juice together until smooth. Drizzle over cake letting the glaze drip down the sides. I topped my cake with roasted almond slivers and fresh blueberries.

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