Recipe: Lemon Blueberry Bundt Cake

13 Aug

Lemon Blueberry Bundt Cake

I adore bundt cakes. There’s something beautifully simplistic about them. I’m not into fancy decoration and piping bags, and I don’t like buttercream icing, so bundt cakes suit me as a home-baker. You have all the visual appeal you need from the style of pan – simply sprinkle with icing sugar or a glaze and you have something you can be proud to share.

This lemon blueberry bundt cake is no different. I made a few alterations in an attempt to make it slightly healthier from the original recipe – Blueberry Lemon Buttermilk Bundt Cake by the Brown Eyed Baker. I wasn’t 100% pleased with the texture – I thought it was a little too dense and believe it was my alterations that caused this – but my work colleagues devoured it and kept begging for more! Granted, they are an easy crowd to please! The flavour of this cake really was a hit – the lemon is only subtle but perfectly complimented the blueberries. I also added a lemon cream cheese glaze made from icing sugar, light cream cheese, lemon juice, and thinned with a little skim milk. I can’t remember the proportions as I made it up on the fly, but I’m sure anyone savvy in the kitchen could come up with something similar.

LEMON BLUEBERRY BUNDT CAKE:

nutritional information

2 1/2 cups flour
2 tsp baking powder
1 cup raw sugar
Zest of 1 lemon
1 cup light olive oil spread
3 eggs
1/2 tsp vanilla extract
1/4 cup low-fat natural yoghurt
1/2 cup skim milk
2 cups blueberries, tossed in flour

Preheat oven to 180C. Butter and flour a standard bundt pan.

Sift the flour and baking powder. Set aside. Combine the milk and yoghurt. Set aside.

Add the sugar and lemon zest to a mixing bowl and mix until combined – the sugar will be slightly moist from the lemon zest. Add the olive oil spread and cream until light and fluffy.

Add the eggs, one at a time, on a low speed. Add the vanilla. Add the flour and milk/yoghurt mixture in parts, alternating between the two.

Gently fold through the blueberries after first tossing in flour – don’t overmix. Immediately pour into your prepared bundt tin and bake for around 55-60 minutes, or until a skewer comes out clean when tested. Allow to cool before turning out of the pan.

Serve with a glaze of your choosing (the original recipe has a simple lemon glaze, or try your own version of the cream cheese glaze I did) or simply sprinkle with icing sugar.

(Nutritional information from Calorie Count)

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