Martha's lemon & blueberry bundt cake

Name: Martha's lemon & blueberry bundt cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Ingredients: 225 g butter, softened; 225 g caster sugar; 4 British Blacktail Large Free Range Eggs, at room temperature; 225 g plain flour; 1½ tsp baking powder; 125 g blueberries; 2 Finely grated zest of lemons

4.5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves12
CourseDessert
Prepare20 mins
Cook40 mins
Total time1 hr

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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
2 Finely grated zest of lemons

For the glaze

250g icing sugar
2 Juice of lemons
1 Zest of lemon

Method

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.
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.
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.
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.

Cook’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.