Recipe: Blueberry and Lemon Drizzle Bundt

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.

Recipe: Blueberry and Lemon Drizzle Bundt

Blueberry and Lemon Drizzle Bundt


250g caster sugar
250g softened butter
4 eggs
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.

Recipe: Blueberry and Lemon Drizzle Bundt

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 bundt 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.

Recipe: Blueberry and Lemon Drizzle Bundt