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Blueberry Bundt Cake

By Jacqueline Meldrum •


Jacqueline shows how Bundt cakes can make a pretty alternative to Victoria Sponges.  They're light and delicious too.


I made my first bundt cake!
 
I'm feeling rather proud of myself. I'd been meaning to buy a bundt tin for a long time and I've tucked into many a bundt cake at Clandestine Cake Club meetings. They are such regal looking cakes.
 
I had a look at some of the gorgeous Nordic bundt cake tins in all sort of shapes, but they are so expensive. Most of them cost over £40.  I decided to start off with a heavy gauge, but somewhat cheaper bundt pan from my local bakeware shop.
 
I hummed and hawed over what type of cake I would make and eventually settled on a twist to a Victoria sponge. I wasn't sure how it would turn out, but I didn't have to worry, it was light and delicious.
 
I added blueberries and finely grated lemon peel to my cake batter and topped the cake with lemon icing and sprinkles.
 
My one tip for using a bundt pan is spray well with cake release spray and it will happily slide out of the tin.
 
Happy Bundting!

Blueberry Bundt Cake

 
Ingredients

4 large eggs
225g caster sugar
225g self-raising flour, sieved
1 tsp baking powder, sieved
225g soft butter or margarine
freshly grated lemon peel from 2 lemons
200g blueberries

Method
 
1. Preheat the oven to 180c/160c fan/350f/gas mark 4.

2. Spray your bundt tin with cake release spray.

3. Using a electric hand whisk, stand mixer or food processor whizz up the eggs, lemon peel, caster sugar, self-raising flour, baking powder and butter until well combined. The mixture should be quite loose and will drop of a spoon. If your mixture is heavier, you can add a little milk.

4. Fold in the blueberries.

5. Pour the mixture into your bundt pan, smooth off and bake for 35 - 40 minutes until golden. The cake should be springy, if you touch it. Leave to cool in the tin for 10-15 minutes, then remove and finish cooling on a wire rack, before placing on a cake plate.

 
Decoration
 
Whisk up some icing sugar with lemon juice to make a pourable icing. Drizzle over your cake and top with sprinkles for a nice finishing touch.



Inspired?  For more baking recipes visit Great British Chefs collection.

 

Comments

The Spicy Pear
Beautiful looking cake. Love all the flavours Jac, perfect for the upcoming summer season.
5 May 2014
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Jacqueline Meldrum

Jacqueline Meldrum is a food writer and recipe developer from bonnie Scotland. As well as creating easy veggie and vegan recipes for readers of her award winning blog Tinned Tomatoes, she also writes for BabyCentre UK and Readers Digest as well as developing recipes for top UK brands.

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