Rating
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Yields1 Serving

Ingredients

Cake
 120 g butter
 1 cup castor sugar
 2 large eggs
 10 ml baking powder
 2 ml salt
 500 ml cake flour
 125 ml milk
 300 g blueberries
 1 zest of lemon
 30 ml lemon juice
Icing
 100 g soft butter
 375 ml icing sugar
 20 ml lemon juice
 1 zest of lemon

Directions

1

Heat oven to 180°C.

2

Grease a Bundt tin and dust with flour

3

Add lemon juice to milk (it will curdle, this is fine)

4

In electric mixer, whisk butter until creamy. Add sugar and beat until pale and fluffy.

5

Add eggs one at a time, beating after each one.

6

Sift dry ingredients. Add blueberries and mix gently to cover.

7

With spoon, fold in half of flour, then half of milk into batter; repeat.

8

Spoon into Bundt tin and smooth off top with the back of a spoon.

9

Bake for 30 to 35 Minutes, until golden brown

10

Remove from tin carefully. Place a wire cooling rack over the top of the tin, Flip the wire wrack and the tin over. Remove the cake tin and allow to cool completely.

11

You will ice the smooth “bottom” of the cake.

12

Beat butter and icing sugar together well before adding lemon juice and zest.

13

Spread onto cooled cake. Decorate with blueberries and some more lemon zest.

Ingredients

Cake
 120 g butter
 1 cup castor sugar
 2 large eggs
 10 ml baking powder
 2 ml salt
 500 ml cake flour
 125 ml milk
 300 g blueberries
 1 zest of lemon
 30 ml lemon juice
Icing
 100 g soft butter
 375 ml icing sugar
 20 ml lemon juice
 1 zest of lemon

Directions

1

Heat oven to 180°C.

2

Grease a Bundt tin and dust with flour

3

Add lemon juice to milk (it will curdle, this is fine)

4

In electric mixer, whisk butter until creamy. Add sugar and beat until pale and fluffy.

5

Add eggs one at a time, beating after each one.

6

Sift dry ingredients. Add blueberries and mix gently to cover.

7

With spoon, fold in half of flour, then half of milk into batter; repeat.

8

Spoon into Bundt tin and smooth off top with the back of a spoon.

9

Bake for 30 to 35 Minutes, until golden brown

10

Remove from tin carefully. Place a wire cooling rack over the top of the tin, Flip the wire wrack and the tin over. Remove the cake tin and allow to cool completely.

11

You will ice the smooth “bottom” of the cake.

12

Beat butter and icing sugar together well before adding lemon juice and zest.

13

Spread onto cooled cake. Decorate with blueberries and some more lemon zest.

Blueberry & Lemon Cake

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