Last year I treated myself to a bundt tin and I’ve been baking the prettiest cakes in the world in it ever since. My current favourite bake is a Blueberry and Lemon Drizzle Bundt and it’s one I take along as an offering whenever a cake is required. It’s really easy, looks as pretty as a picture and it tastes fantastic. This cake also gives people the impression I’m a much better baker than I really am, it’s just a foolproof recipe and a fancy tin.
Lemon drizzle is an absolute classic and one which has been a staple of mine for a few years now. Everyone loves a lemon drizzle, but this version with blueberries really takes it up a notch.
Blueberry and Lemon Drizzle Bundt
250g caster sugar
250g softened butter
250g self-raising flour
1 heaped teaspoon baking powder
1 teaspoon of vanilla extract
Zest of 2 lemons, finely grated
Juice of 1 lemon
250g fresh blueberries
For the icing –
150g icing sugar
Zest of 1 lemon, plus juice of half of the lemon
How to make your Blueberry and Lemon Drizzle Bundt:
Pre-heat the oven to 190° and liberally grease your bundt tin with melted butter.
Beat your butter and sugar together in a mixing bowl until light and fluffy. Add the vanilla, eggs, flour, baking powder and lemon zest and juice and give them a really good mix. Add the fresh blueberries and stir in gently.
Pour the mixture into your bundt tin. Smooth the top of the batter and bake in the pre-heated oven for 30 minutes. Once baked through, remove from the oven and leave to cool in the tin for at least 15 minutes.
Once cool, turn out onto a suitable plate or cake stand and make up the drizzle icing. Do not even attempt to drizzle the icing on until the cake is fully cooled.
Sift the icing sugar into a bowl and mix with the lemon juice and zest. I like a thicker drizzle, so add the lemon juice a teaspoon at a time until you get the consistency you want.
Prick your cake all over with a skewer and carefully spoon your icing over, try to get some of it down the little holes in your cake. Leave it in a cool place for the icing to set a little, then serve with a pot of tea.
It’s as light as a feather and an absolutely fabulous spring bake. If you don’t have a bunt tin, you can always bake it in a regular cake tin, just adjust the cooking time as you see fit.
If you enjoyed this, you might also like to try this lemon and ginger drizzle cake.