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Lemon and blueberry bundt cake is a delicious lemon-flavoured cake with the addition of fresh berries. It is slightly unusual compared with many traditional Easter bundt cakes \u2013 festive bakes often include dried fruit (as in fruit cake), which also helps them keep fresh longer. This cake combines a delicate, buttery texture with refreshing citrus notes and the natural sweetness of juicy blueberries. It disappears from the table quickly, so there is no need to worry about storing it for long! It tastes wonderful and looks beautiful when served.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the lemon and blueberry bundt cake:<\/span><\/p>\n

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• 240 g butter<\/li>\n
• 220 g caster sugar<\/li>\n
• 4 large eggs<\/li>\n
• 60 ml lemon juice (from one large lemon)<\/li>\n
• finely grated zest of 1 lemon<\/li>\n
• 300 g plain flour<\/li>\n
• 80 g potato starch<\/li>\n
• 2 teaspoons baking powder<\/li>\n
• 1 teaspoon bicarbonate of soda<\/li>\n
• 160 g sour cream<\/li>\n
• 250 g fresh blueberries<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Place the butter and sugar in the bowl of a mixer and beat until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Add the lemon juice and lemon zest and beat until incorporated. Sift the plain flour, potato starch, baking powder and bicarbonate of soda directly into the creamed mixture, then add the sour cream. Gently fold everything together with a spatula only until combined \u2013 do not overmix. Add the blueberries and fold in gently.<\/p>\n

  Grease a bundt tin with a capacity of about 2.3 litres with butter and dust lightly with flour; shake out the excess. Spoon the batter into the tin and smooth the surface.<\/p>\n

  Bake at 160\u00b0C for about 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool slightly in the tin, then turn out and cool completely on a serving plate. Drizzle with icing and decorate with fresh blueberries.<\/p>\n

  Ingredients for the icing:<\/span><\/p>\n

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  • 1 cup icing sugar<\/li>\n
  • 2\u20133 tablespoons lemon juice<\/li>\n<\/ul>\n

    Combine the ingredients and mix with the back of a spoon until smooth. If the icing is too thick, add a little more lemon juice. If it is too thin, add more icing sugar and mix again.<\/p>\n

    To decorate:<\/span><\/p>\n

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    • fresh blueberries<\/li>\n<\/ul>\n

      Enjoy!<\/p>\n

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       <\/p>\n

      <\/figure>\n","protected":false},"excerpt":{"rendered":"

      Lemon and blueberry bundt cake is a delicious lemon-flavoured cake with the addition of fresh berries. It is slightly unusual compared with many traditional Easter bundt cakes \u2013 festive bakes often include dried fruit (as in fruit cake), which also helps them keep<\/p>\n","protected":false},"author":1,"featured_media":13274,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,81,21],"tags":[110,94,142],"duration":[],"tag_group":[],"class_list":["post-13273","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bundt-cakes-loaf-cakes","category-easter","category-fruit-cakes","tag-blueberry","tag-lemon-lime","tag-soured-cream"],"acf":[],"yoast_head":"\n