This is a delicious and easy lemon blueberry bundt cake recipe that whips up in a flash! It's light and moist and so fluffy too. You will also love how the bundt pan does all the work for you! It gives it a beautiful shape that is easy to slice and serve.
Ingredients:
- 4 eggs
- 240g unsalted butter, melted
- 300g sugar
- 120ml water
- 1 tbsp lemon zest
- 320g plain flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup blueberries
- icing sugar for dusting
Method:
In a large bowl combine eggs, butter, sugar, water and lemon zest. Whisk to combine.
In a smaller bowl, combine flour, baking powder and salt. Whisk to combine.
Add dry ingredients to wet ingredients, in thirds, mixing gently to combine. Fold in blueberries, mix to combine.
Pout batter into a bundt pan that has been sprayed with baking spray or greased the pan well so that the cake will not stick to the pan.
Bake at175ºC/160ºC for fan assist until golden brown and skewer comes out clean. Allow to cool completely. Reverse cake onto a cooling rack.
Dust with icing sugar and serve with whipped cream. Enjoy!
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