I visited my parent’s last weekend, only to stumble into a party. One I hadn’t been invited to, but my Mum insists it’s only because she didn’t think I would want to attend. Which is true; I was only going round to spend time in my old room and eat chilli chips. Instead I stayed for a while and mingled, before making an excuse to leave, and picking up chilli chips to eat in my new room. It was cold by the time I got home.
Whenever my Dad comes to visit, like yesterday, he turns up on my doorstep with a large bag of fresh fruit (and chocolate). In return, I’ve started turning up at my parent’s doorstep with baked goods, like this bluberry and lemon bundt cake. Because a) it’s probably unhealthy for just Conor and myself to be eating so much cake, and b) even though I no longer live at home my Mum still feeds me lots of dinners. She probably thinks we don’t eat on the days we don’t come round.
The blueberry and lemon bundt cake is moist and full of flavour. The lemon is noticeable but not overwhelming, and the blueberry flavour just bursts in your mouth. I made 2 small bundt cakes so Conor and I could share one, and give the other to my parents. The recipe can also make 1 large bundt cake if your prefer.
- 145g self raising flour
- 170g sugar
- 1 tsp baking powder
- 60g unsalted butter
- 145ml milk
- 1 egg
- 1 tsp vanilla essence
- 150g blueberries
- Juice of half a lemon
- Zest of 1 lemon, to garnish
- For the glaze:
- 100g icing sugar
- 2-3 tbsp water
- Preheat oven to 170C/325F/Gas mark 3.
- Sift together all your dry ingredients - the flour, sugar, baking powder, and butter. Mix well and rub in the butter until you get a breadcrumb-y consistency.
- In a separate bowl, whisk together the egg, milk and vanilla essence.
- Gradually add the wet mixture to the dry mixture, mixing well and making sure everything has combined. Fold in the blueberries and add the lemon juice.
- Grease bundt tin(s) with butter and pour in the mixture. If making 2 small bundt cakes then bake for approx. 30 mins. For 1 large bundt cake bake for approx. 40 mins, or until a skewer inserted into the middle comes out clean.
- Once baked allow to cool in the tin(s) for a few minutes before turning cake out and letting cool completely on a rack.
- To make the glaze: sift the icing sugar into a small bowl. Add the water and stir continuously until all the sugar has dissolved and the glaze has formed. Pour the glaze over the cake and garnish with lemon zest.