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Lemon and blueberry bundt cake with lemon drizzle

Lemon and blueberry bundt cake with lemon drizzle

Vegetarian
Seafood free
Shellfish free
Soy free
Sesame free
Peanut free
Nut free

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.

Serves12
Cook time50 minutes
Prep time15 minutes, + cooling & setting time

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.

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 blueberries

Blueberry compote

300g blueberries
2 tbs caster sugar
1 tbs lemon juice

Lemon drizzle

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

Nutritional information

Per serve: Energy: 1865kJ/446 Cals (21%), Protein: 5g (10%), Fat: 22g (31%), Sat fat: 14g (58%), Carb: 58g (19%), Sugar: 39g (43%), Fibre: 2g (7%), Sodium: 285mg (14%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

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.

Lemon and blueberry bundt cake recipe

If you want to serve your guests something special, this blueberry cake might be just the ticket. With the addition of citrus, it makes a fresh change for a post-lunch dessert or afternoon tea.

If you’re wondering about the characteristics of a bundt cake, it all has to do with the tin, which gives the finished product a distinctive donut shape with fluted sides. You certainly won’t be disappointed with this lemon blueberry cake as your first bundt option.

Tips and tricks for this blueberry cake recipe

Lemon zest adds a tonne of flavour to dishes, and there are many ways to get it. Using a microplane or a citrus zester are two of the easiest methods, but a cheese grater or potato peeler will do the trick too. Make sure to leave the pith (white part of the skin) on the lemon, as it is bitter and unpleasant; it also gives the fruit some integrity when you come to juice it. Zest and juice the lemon just before you start the prep for this blueberry lemon cake, so that it doesn’t lose any of its flavour.

Blueberries are in season in different parts of Australia from June to February, but the good news is that this lemon and blueberry cake can be made all year using frozen blueberries.

You can use either a stand mixer or hand-held electric mixer to beat the butter, sugar, lemon rind and eggs. Gently stir in the other ingredients with a wooden spoon or a rubber spatula.

When and how to serve a bundt cake

We know chocolate cake is always popular for birthdays and celebrations, but if the guest of honour prefers a dessert that’s a little lighter and has a fresher flavour, this recipe for blueberry cake with lemon is an absolute crowd pleaser.

Baking it in a bundt tin is a simple way to make it appear even more impressive, and the drizzle icing and compote side couldn’t be easier. You can even serve it with a little whipped cream.

This cake can certainly be made with other fruits. A combination of orange and raspberry is delicious. Frozen raspberries work better in a cake; fresh raspberries are too soft and tend to break up when stirred into the batter.

Now get cooking

If you’ve made an impression on family and friends with this lemon blueberry cake recipe, we’ve come up with some variations on the citrus theme. The pretty purple flourishes of blackberry frosting on citrus poppy seed cupcakes is gorgeous for an afternoon tea. Also pretty as a picture is Curtis Stone’s lemon pound cake with raspberry glaze. Need a gluten-free recipe? Try this whole mandarin and orange cake. Looking for more bundt cake ideas? Try our spiced sweet potato cake with maple glaze, or this cherry-cinnamon wreath cake. For more ideas with blueberries, check out 5 of our best blueberry recipes (including this one).

FAQs

Yes. If you’ve got a favourite butter, pound or sheet cake recipe, it can easily be cooked in the bundt tin. Any cake that bakes into a 33 x 22cm sheet tin or two 20cm cake tins will be suitable for a 22cm bundt tin. The tin should be filled to between two-thirds and three-quarters. Because a bundt cake is so deep, it may need longer to bake. Start checking for ‘doneness’ by inserting a skewer in the centre of the cake at the 45-minute mark. If the skewer comes out clean, it’s baked; if it has batter on it, put the cake back in the oven for another 5–10 minutes before testing again.