Name: Lemon and blueberry bundt cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 250g soft butter or margarine; 150g icing sugar; 1 pack of vanilla sugar (10g); grated zest of 2 lemons; juice of 1 lemon; 4 medium eggs; 250g flour; 1 tsp baking powder; 1 pinch of salt; 100g dried blueberries

Lemon and blueberry bundt cake

10 Apr 2016

by Dinna

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Background

This lemon and blueberry bundt cake is a western version of the Central European Gugelhup or Kuglof that used to be popular among Jewish communities. It's actually incredibly easy to make, the result is soft, moist and very, very pretty - so it's ideal for parties, afternoon teas and other celebrations. You can use other dried fruits too such as cranberries, raisins, cherries and so on.

Ingredients

250g soft butter or margarine
150g icing sugar
1 pack of vanilla sugar (10g)
grated zest of 2 lemons
juice of 1 lemon
4 medium eggs
250g flour
1 tsp baking powder
1 pinch of salt
100g dried blueberries

Instructions

Preheat the oven to 160°C.
Cream the butter, icing sugar, vanilla sugar, lemon zest, lemon juice until light and smooth, then add the eggs one at a time. Combine well.
Mix the flour with the baking powder and salt, then sift this into the butter mixture. Stir gently then fold in the blueberries.
Lightly grease a medium bundt tin and dust with flour. Spoon in the batter evenly.
Bake the cake for about 50 minutes until golden and or when an inserted skewer comes out clean & dry.
Let the cake cool in the tin for 10 minutes then turn it out onto a plate.
When the cake is completely cooled, dust with icing sugar or drizzle with lemon glaze (just whisk together 2 Tbsp icing sugar with enough lemon juice to make a drizzling consistency).
Enjoy!