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    Martha's lemon & blueberry bundt cake

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    Martha's lemon & blueberry bundt cake

    • Vegetarian
    • Children's
    • Preparation time: 20 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Serves: 10 - 12

    Ingredients

    225g butter, softened
    225g caster sugar
    4 British Blacktail Large Free Range Eggs, at room temperature
    225g plain flour
    1½ tsp baking powder
    125g blueberries
    Finely grated zest of 2 lemons

    For the glaze
    250g icing sugar
    Juice of 2 lemons
    Zest of 1 lemon

    Method

    1. Preheat the oven to 170°C, gas mark 3 and grease a large bundt tin (approx 2.4 litres or 9.8cm deep x 23.5cm across) thoroughly – see my tip right. Using a handheld electric whisk or a stand mixer, cream together the butter and sugar until really light and fluffy. Add the eggs one at a time, whisking after each addition.

    2. In a small bowl, combine the flour and baking powder. Add all but 2 tablespoons of this flour into the egg mixture a few tablespoons at a time, and continue to mix until a smooth batter forms.

    3. Add the blueberries to the remaining flour and coat them liberally. This will stop them from sinking to the bottom of the cake. Fold the flour-coated blueberries into the cake batter, along with the lemon zest. Spoon the batter into the prepared tin and smooth the top. Bake for 35-40 minutes, or until golden and risen. A skewer inserted should come out clean. Allow the cake to cool for 15 minutes in the tin, then invert onto a wire rack.

    4. To make the glaze, sieve the icing sugar into a large measuring jug. Gradually stir in enough lemon juice to make an icing the consistency of maple syrup – you may not need it all. Set the cake, still on the wire rack, onto a baking tray to catch the drips, then pour the icing liberally over the top of the cake, letting it run. Sprinkle with the lemon zest and serve.

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    Martha’s tip

    The biggest problem you’ll face when baking a bundt cake is lining the tin. I’ve had countless cakes ruined by getting them stuck in the tin, but no more. Try making a lining paste – simply mix together, then use a pastry brush to apply it to the inside of the tin – and say goodbye
    to broken cakes!

    For the lining paste
     50g vegetable shortening or softened butter
    2 tbsp plain flour
    2 tbsp sunflower or vegetable oil

    Stir together the ingredients in a small, sealable jar. It can be stored in the fridge for up to 2 weeks and brought back to room temperature to use.  

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