Hello lovelies,
I don’t know about you guys but I absolutely love making and baking a bundt cake!
For me, my love stems from the fact it’s the simplest of cakes to make. There’s no real effort that goes into a bundt cake yet it always looks and tastes ridiculously good.
I know for a lot of you, you want something that’s easy to throw together, that hasn’t got many steps in the recipe and is easy to decorate and personally, I think a bundt cake is perfect for that.
I realised I hadn’t made a bundt cake in a hot minute so I thought I’d share with you my quick, easy and utterly delicious recipe that I just know you guys will fall in love with.
Oh, and did I mention that it’s made with one of the worlds favourite flavour combinations… lemon & blueberry! I know, heavenly right?
So, if this bundt cake has caught your attention and got you wanting to know more, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert
Servings: 8-10
Prep Time: 15 Minutes
Bake Time: 55-60 Minutes
Decorating Time: 5 Minutes
Overall Time: 1Hour 20Minutes
Ingredients You Need For The Bundt Cake:
- 312g Of Plain Flour
- 1tsp Of Baking Powder
- 1tsp Of Bicarbonate Of Soda
- 200g Of Granulated Sugar
- Zest Of Four Lemons
- 227g Of Unsalted Butter
- 220g Of Light Brown Sugar
- 4 Large Eggs
- 1tsp Of Vanilla Bean Paste / Extract
- Juice Of One Lemon
- 230g Of Sour Cream
- 300g Of Fresh Or Frozen & Thawed Blueberries
Ingredients You Need To Decorate:
- 100g Of Royal Icing Sugar
- 3tbsp Of Water
- 1 Small Punnet Of Blueberries
How To Make The Bundt Cake:
- Firstly, gather together your equipment and ingredients, grease and flour a bundt cake tin and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a medium bowl, whisk together the 312g of plain flour, 1tsp of baking powder and 1tsp of bicarbonate of soda until combined, then set to one side.
- Next, in a large mixing bowl, using your finger tips, rub together the 200g of granulated sugar with the zest of four lemons until the sugar is moistened and fragrant.
- Add 227g of unsalted butter and 220g of light brown sugar to the large mixing bowl and beat together with the fragrant granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well between each addition until incorporated.
- Then, add the 1tsp of vanilla extract and the juice of one lemon and mix to combine.
- In three additions, add the flour mixture alternating with two additions of the 230g of sour cream and mix well until combined.
- In a bowl, toss the 300g of blueberries in 1tbsp of plain flour and then gently fold into the cake batter.
- Pour the cake batter into the prepared bundt tin and place into the oven to bake for 55-60 minutes, until a skewer inserted into the centre comes out clean.
- Leave the cake in the bundt tin to cool for 20 minutes before carefully removing and transferring onto a wire rack to cool down completely.
How To Decorate:
- Once the bundt cake has cooled fully, it’s time to decorate.
- In a small bowl, add 100g of royal icing sugar and 3tbsp of water and mix together until a thick paste-like consistency.
- TIP: if the consistency is too thin, add a tbsp more of royal icing sugar to thicken. If the consistency is too thick, add a dash more water to thin out.
- When you’ve got your perfect consistency and the icing is smooth, pour the icing over the top of the bundt cake.
- Finally, finish off by adding some blueberries around the outside of the bundt cake.
That’s your Lemon & Blueberry Bundt Cake prepared, baked and decorated, ready for you to enjoy!
Notes:
- You can store this bundt cake in a airtight container at room temperature for 2 days or in the refrigerator for 3 days.
- The icing I use is from Silver Spoon and you can buy it from most cake shops https://www.hobbycraft.co.uk/silver-spoon-royal-icing-sugar
I told you this was ridiculously quick and easy to make, bake and decorate, didn’t I?
It doesn’t get much better than this (if I do say so myself), the simplicity, the flavours, just everything about todays recipe has me smiling and I can guarantee it will for you too.
Let me know in the comments below if you make this bundt cake yourself and if you do, what your thoughts are on it. Are you a lemon & blueberry fan? Are you a bundt cake fan?
Sending you all tons of love & hugs as always,
Elle xo
I suspect this smells so good when it’s baking.