Lemon and blueberry bundt cake

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.

Print Recipe

Prep Time 10

Cook Time 50

Resting Time 4

Total Time 1

Servings: 10 people

Cuisine: Mid&East European, USA

Calories: 1234

Ingredients Method

Ingredients

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

Method

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!