Lemon and Blueberry Bundt Cake

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

I had wanted to use my bundt tin for a while after receiving it as a prize for some raspberry macarons that I entered in a University baking competition. Bearing in mind the fact that I graduated two years ago, it seemed about time that I finally made use of it.

Edible flowers were also on my list of things I wanted to try out. However, surprisingly to me there was nowhere local in Edinburgh to buy them. So I hit the interweb and stumbled across Maddocks Farm Organics where you can order organic, edible flowers for topping cakes, salads and cocktails. I requested lots of purple pansies and violas and I have to say they did a great job at fulfilling my request.

This is a really simple cake to make as you literally just chuck all of the ingredients in a bowl and mix. It takes a long time to bake, but I feel like the short prep time makes up for this. I loved the look of the flowers, however next time I will make sure to use them the day they arrive- I used mine a few days after and my this time they were starting to wilt a bit!

Serves: 20

Prep Time: 2 hours

Ingredients:

OLYMPUS DIGITAL CAMERA

350g Butter, Softened

200ml Greek Yogurt

6 Eggs

Zest of 3 lemons

400g Self Raising Flour

350g Caster Sugar

170g of Blueberries

For the Icing/Decoration:

300g Icing Sugar

Juice of 2 lemons

A handful of blueberries

Edible flowers

Purple food colouring

Method:

1.Preheat the oven to 140°C/ 280F/ Gas Mark 3

2. Zest and juice the lemons (the juice will be used to make the icing later)

OLYMPUS DIGITAL CAMERA

3. Grease a bundt tin with butter or cake release if you have any.

OLYMPUS DIGITAL CAMERA

4. Put all of the ingredients minus the blueberries in to a mixing bowl and mix until combined.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

5. Now fold in half of the blueberries.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

6. Pour half the mix in the bundt tin and then scatter the other half of the blueberries on top. Then cover with the remaining cake mix.

OLYMPUS DIGITAL CAMERA

7. Bake for 1 hour 15 minutes, until the cake is golden brown and a skewer inserted in to the cake comes out clean.

OLYMPUS DIGITAL CAMERA

8. Once you have taken the cake out of the oven leave it to cool.

9. To make the icing, mix icing sugar, lemon juice and a tiny bit of purple food colouring together.

10. Pour on top of the cake and then scatter blueberries, and edible flowers on top.

Finish with a sprinkle of icing sugar.

3 thoughts on “Lemon and Blueberry Bundt Cake

  1. Blueberries. Tick
    Bundt cake. Tick.
    Lemon. Double tick.

    This cake looks amazing – the decoration is outstanding. I’m always a little hesitant with flowers on cake. Maybe it’s my hayfever. But here, it works. Nice!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s