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 minutes mins
Cook Time25 minutes mins
Total Time45 minutes 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
- 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!