zoom Martha's lemon & blueberry bundt cake

    Save to your scrapbook

    Martha's lemon & blueberry bundt cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    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


    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


    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.

    Your recipe note

    Edit your recipe note

    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.  


    Average user rating

    5 stars