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Martha's lemon & blueberry bundt cake
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Serves: 10 - 12
225g butter, softened
225g caster sugar
4 British Blacktail Large Free Range Eggs, at room temperature
225g plain flour
1½ tsp baking powder
Finely grated zest of 2 lemons
For the glaze
250g icing sugar
Juice of 2 lemons
Zest of 1 lemon
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.
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.
Typical values per serving:
This recipe was first published in May 2019.