Lemon & blueberry bundt cake

Difficulty 1/5

This recipe is really easy, extremely moist, sweet, and lemony. It’s so good that it lasted less than a day in my house (we’re only 4 here… and I didn’t eat any!). I promise you will treasure this recipe for ever. You can even make changes to it to make whole new recipes: add nuts, change the fruits, sprinkle icing sugar instead of a glaze, etc! There’s no limit 🙂

Portions: 1 bundt cake mould, approx 12 portions

Ingredients:
For the cake:
– 180g butter + more for buttering
– 50ml vegetable oil
– 350g sugar
– 350g flour + more for dusting
– 4 eggs
– zest of 2 lemons
– juice of 2 lemon
– 2 tsp baking powder
– 4g salt
– 4 tbsp honey
– 100ml milk
– 250g blueberries

For the glaze:
– 150g icing sugar
– juice from 2 lemons

Procedure:
1. Whisk together the butter (previously softened either by leaving outside of the fridge or by heating in the microwave for 20sec intervals until soft), oil and sugar.
IMG_8920
2. Add the rest of the ingredients (except the blueberries) and whisk together. Let rest for 30min in the fridge.
IMG_8924
3. Add about 1 tbsp of flour to your blueberries and toss them in there. This will help to keep them afloat rather than having them all sink to the bottom.
IMG_8927
4. Lightly butter the pan (I used a piece of paper towel with a bit of butter) and then dust with flour
IMG_8921
5. Add the batter to the mould and bake at 170C for 45min-1hr or AS SOON as you can insert a knife and it comes out clean. This keeps it nice and moist, keeping it there more than necessary dries it up 🙂
IMG_8928IMG_8943
6. Un mould while warm (as it cools it could stick) by turning it around; it should unstick quite quickly. Marvel at its beauty 😀
IMG_8949
7. For the glaze, add the lemon juice little by little to the icing sugar until it’s thick enough to coat and run down the cake but not too thin that it leaves no trace on it. I glazed with a spoon, going around the top and letting it drip.

That’s it!!! Enjoy this amazing recipe 🙂

IMG_8983_newIMG_8982_newIMG_8965_newIMG_8964_newIMG_8978IMG_8974IMG_8971
follow me para posts.jpg

Published by

Chef Lorena

Hello! My name is Lorena Salinas and I’m a chef. I absolutely love to cook and eat. Discovering new techniques, styles and ways to apply it to things that I already know gets me really excited. I really look forward to seeing people cook my recipes or even make them better than I originally did. Welcome to my food world! For info and collaborations e-mail cravingsjournal@gmail.com

9 thoughts on “Lemon & blueberry bundt cake”

  1. Se ve buenote… Lo quiero hacer mañana. ¿usaste limón peruano, el verde pequeño o limón amarillo grande? Saludos
    It looks really good… I want tomake it tomorrow. Did you use lemon from Peru, the small green one or the yellow one which is bigger? Regards

    Like

  2. Pingback: ximenallosachef

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