Absolutely love it when blueberries are in season. It’s such a versatile fruit that can be used in breads, cakes and even for decorations. This time round, I’ve decided to make a blueberry lemon zest bundt cake for my family. I actually made this cake twice because I enjoyed it so much that I wanted to have it for afternoon tea with my friends.
This cake is very simple to make – all you need is a mixer and everything can be done in less than 15 minutes. The only thing I don’t like is the zesting of lemons. Guess I’m just lazy because I find it tiring to zest or grate anything in general. There are quite a number of ingredients required for this cake so best to prepare everything beforehand.
Once the cake is done, let it cool down completely before serving. I always find that cakes taste better the next day, so I’ll always make my cakes one day in advance. Hope that you’ll enjoy the cakes as much as my family and friends did!
Nutrition per slice (serves 10)
- 300g plain flour
- 2 tsp baking powder
- 150g unsalted butter (room temperature)
- 150g caster sugar
- 4 eggs
- 1 tsp vanilla essence
- Zest 2 lemons
- 150ml buttermilk
- 100g blueberries
- 2 tbsp chia seeds
Preparation time: 15min
Baking time: 40min or when the skewer comes out clean
- Grease a 23cm bundt tin
- Preheat the oven to 180 degrees
- Cream the butter and sugar until light and fluffy
- While the butter is creaming, sieve the flour and baking powder
- Turn the mixer to low speed and add in the eggs one at a time, scrapping down the sides at each time
- Add in 1 tsp of vanilla essence and lemon zest into the mixture
- With the mixer at low speed, slowly add in the mixture and buttermilk by alternating between the two
- Once a uniform mixture is form, add in the chia seeds and gently fold it in
- Pour the cake batter into the bundt tin then place it in the oven
- Leave the cake to bake for about 40min or when the skewer comes out clean
- Let the cake rest on a cooling rack before serving
There you have it! Bon appetite!