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Lemon Bundt Cake with Sugared Blueberries

A small batch lemon bundt cake, topped with a simple lemon icing and sugared blueberries. Perfect for Mother's Day!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 4 servings
Author: Vicki @ Passionate Baker


for the cake

  • 75 g salted butter, melted
  • 30 mls double cream
  • zest from 1 lemon
  • 90 g plain flour
  • 1 tsp baking powder
  • 2 large eggs
  • 90 g caster sugar
  • 1 tbsp lemon juice, freshly squeezed

for the sugared berries

  • scant 1/3 cup blueberries
  • sugar syrup
  • caster sugar

for the icing

  • 60 g icing sugar, sifted
  • 1 tbsp lemon juice, freshly squeezed
  • 1/2 tbsp double cream/milk
  • zest of 1/2 lemon


for the cake

  • Preheat the oven to 180°C. Heavily grease and flour a 4-cup bundt tin; set aside.
  • In a small bowl, combine the melted butter with the cream and the lemon zest; set aside.
  • In a medium bowl, combine the flour and the baking powder with a whisk; set aside.
  • In a large bowl or stand mixer, beat the eggs and sugar together until light in colour and fluffy. Add the lemon juice and the butter mixture, beating until fully combined. Using a rubber spatula, fold the dry flour mixture through this until just combined.
  • Pour the batter into the greased bundt tin and bake in the preheated oven for 25-minutes, or until a cake tester comes out clean. Leave to cool in the tin for 10-minutes before inverting onto a wire rack to cool completely.

for the sugared blueberries

  • One at a time, dip the blueberries into the sugar syrup and allow any excess to drip off. Drop the coated berries gently into the caster sugar and roll around to coat. Repeat with the remaining berries and set aside until needed.

for the icing

  • Combine all of the ingredients in a small bowl and beat until smooth. Add more lemon juice if you'd like a runnier consistency, or more icing sugar if you'd like a stiffer icing.

to finish

  • Pour the icing over the cooled bundt and top with the sugared berries. Allow to sit for a few minutes before cutting and serving.


  • make sure your bundt tin is super greased with butter - we don't want any incidents of the batter sticking to the tin!
  • if you need to make sugar syrup, it's a 1:1 ratio of boiling water mixed with caster sugar. Allow to cool before using to coat the berries. 
  • do not allow the cake to cool completely in the tin, otherwise you won't be able to get it out smoothly!