Lemon and blueberry bundt cake with lemon drizzle

Try this zesty lemon and blueberry bundt cake. Complete with homemade lemon drizzle and blueberry compote, it’s a delicious treat with your favourite cuppa.

Lemon and blueberry bundt cake with lemon drizzle. Start by preheating the oven to 160 degree Celsius. Grease a 22 centimetre bundt or fluted ring cake pan and dust evenly with plain flour. Place the butter, sugar and lemon rind in a large bowl of an electric mixer. Beat until pale and creamy.

Add the eggs, one at a time, beating well after each addition. Add the self raising flour, plain flour, sour cream and lemon juice, in batches, stirring after each addition. Add the blueberries and stir to combine. Spoon the mixture into the prepared pan and smooth the surface.

Pop in the oven and bake for 45 minutes, or until a skewer inserted comes out clean. Set aside for five minutes before turning onto a wire rack to cool completely. To make the blueberry compote, place the blueberries, sugar and lemon juice in a medium saucepan over medium heat.

Cook, stirring, for five minutes or until the blueberries begin to release their juices. To make the lemon drizzle, stir in enough lemon juice to the icing sugar in a small bowl until a runny paste forms. Spoon the drizzle over the cake and set aside to set.

Serve the cake with the blueberry compote and top the cake with lemon zest and blueberries and serve with cream. Then cut into slices. This stunning lemon and blueberry cake is perfect for entertaining.

Lemon & blueberry bundt cake with lemon drizzle and blueberry compote
Previous of 1 Next

Serves

12

Prep

15m

Note: + Cooling & setting time

Cooking

50m

Ingredients

  • 250g butter
  • 1 cup (220g) caster sugar
  • 1 lemon, rind finely grated, juiced
  • 3 Coles Australian Free Range Eggs
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/2 cup (120g) sour cream
  • 200g fresh or frozen blueberries

Blueberry compote

  • 300g fresh or frozen blueberries
  • 2 tbs caster sugar
  • 1 tbs lemon juice

Lemon drizzle

  • 1 cup (160g) icing sugar mixture
  • 1 tbs lemon juice

Method

STEP 1

Preheat oven to 160°C. Grease a 22cm (top measurement) bundt or fluted ring cake pan and dust evenly with plain flour. Use an electric mixer to beat the butter, sugar and lemon rind in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, sour cream and lemon juice, in batches, stirring after each addition. 

STEP 2

Add the blueberries and stir to combine. Spoon into the prepared pan and smooth the surface. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before turning onto a wire rack to cool completely.

STEP 3

To make the blueberry compote, combine the blueberries, sugar and lemon juice in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until the blueberries begin to release their juices. Set aside to cool.

STEP 4

To make the lemon drizzle, place the icing sugar and lemon juice in a small bowl. Stir until a runny paste forms. 

STEP 5

Place the cake on a serving platter and spoon over the lemon drizzle. Set aside to set.

STEP 6

Cut the cake into slices and serve with the blueberry compote. 

Serve with lemon zest, blueberries and double cream or dollop cream.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.