Lemon and blueberry bundt cake

I meant to bake this cake last weekend to bring in to work, then totally forgot whilst mooching about the house all day and only remembering the night before. So poor co-workers had to do without that time. Tomorrow we are going back to work a session with previous co-workers, so what better to celebrate with than with a gloriously buttery, lemony, fruity cake.

The cake before the glaze anointing. Look at how beautiful it already looks. It’s really a simple pound cake recipe (equal parts butter, sugar and flour) from here but I reduced the amount of sugar in the cake and in the glaze, and increased the amount of blueberries a little. You could bake it in a standard cake tin but a bundt tin just makes it look so impressive. Just make sure you prep your bundt tin well and the cake will turn out intact every time.

The cake post-glaze in all its glory. It’s got a beautiful soft crumb, offset by the tangy bursts of blueberries and sharp lemony glaze.

The perfect antidote to this blustery stormy weather we’ve been having!

Lemon and blueberry bundt cake

Ingredients

225g butter, softened
175g caster sugar
4 large eggs
225g plain flour
1 1/2 tsp baking powder
150g blueberries
Zest of 2 lemons

For the glaze

120g icing sugar
Juice of 2 lemons
Zest of 1 lemon

1. Preheat the oven to 170°C/150°C fan/gas mark 3.
2. Prepare your bundt tin. See how to do it here.
3. Sieve the flour and baking powder together. Set aside 2 tablespoons of the mixture.
4. Cream the butter and sugar together with either a handheld electric mixer or a stand mixer until light and fluffy.
5. Add the eggs one at a time, and whisk until incorporated after each time. Don’t worry if the mixture looks curdled.
6. Add the flour and baking powder mixture a few tablespoons at a time and whisk each time until a smooth batter forms.
7. Toss the blueberries in 2 tbsps of flour/baking powder which you set aside, then fold them into the batter along with the lemon zest.
8. Transfer the cake batter to the prepared bundt tin and bake for 35 to 40 minutes. Check with a skewer, it should come out clean when the cake is done.
9. Let the cake cool in the tin for 15 minutes, then invert it onto a wire rack.
10. Mix the icing sugar into the lemon juice until dissolved. You may need to zap the mixture in the microwave for a minute or so to help with this.
11. Generously drizzle the glaze over the cake, and sprinkle the lemon zest on top.

Update Nov 2020: I made it again and had to cook it for 50 minutes this time, so just make sure you test it with a skewer and add extra time if needed.