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I do love a Bundt cake! They make even the simplest of cakes look effortlessly elegant. For this cake I used a Wiltshire, Rose Gold Fluted Bundt Cake tin.
Layers of cake batter and Blueberries, makes this Bundt cake, fully loaded! A moist, lemony, fruity cake that looks far more complicated than it is. A perfect mid afternoon treat. Before filling the pan be sure to grease the inside to avoid sticking, see my homemade Cake Goop for perfect cakes every time.
For an even bottomed Bundt Cake, fill only 2/3 of the tin, this allows for expansion….but not overflow.
After Baking, allow the cake to rest for 10 minutes before attempting to remove from the cake tin. This allows the cake a period of cooling for easier removal.
Look at those Blueberries! Give it a try and let me know how you get on in the comments, or tag me on Instagram, I would love to see your creations
Lemon and Blueberry Bundt Cake
340g unsalted butter
300g granulated sugar
6 eggs Room temperature
2 1/4 tsp baking powder
1 1/2 tsp salt
360g Plain Flour
2 tbsp of Lemon Juice
160g milk at room temperature
100g of Blueberries
- Preheat oven to 180°c
- Cream the butter and Sugar
- Add the Baking powder & salt, mix until combined
- Add the flour, mix to combine
- Add the milk, mix in.
- Add the eggs one at a time, mixing in-between each one.
- Add the Lemon Juice and mix.
- Grease your Bundt tin and toss the Blueberries in flour.
- Layer the batter and Blueberries ( see recipe video)
- Pop in the oven for 45-50 minutes or until skewer comes out clean.
- Allow the cake to rest for 10 minutes before removing from the Bundt tin.
- Serve as is, or dust with some icing sugar