A few weeks ago I had some friends round for an impromptu afternoon tea. I opened the fridge for inspiration and was greeted by a punnet of fresh blueberries. I posted a picture of the cake on Instagram and thought I would share the recipe on here! It’s very easy to bake that you definitely don’t need to bake two bundts to hold up and wear as glasses.
6 oz butter + a bit extra for greasing
6 oz caster sugar
6 oz self-raising flour
3 large free range eggs
1 tsp baking powder
Zest of a lemon
Small punnet of blueberries
Grease out the bundt tin with a bit of butter. Preheat the oven to 190°C/170°F/Gas 5.
Wash the blueberries and dry them thoroughly and set aside.
Soften the butter and mix it with the sugar with an electric whisk in a large bowl until pale and creamy.
Add the eggs and stir.
Sift in the flour and baking powder and stir again.
Beat well for a few minutes until it’s a nice and smooth batter and add the lemon zest and stir again.
Sprinkle in the blueberries…
And gently incorporate the blueberries into the mix.
Bake for 30-35 minutes until golden brown.
Remove from the tin (pausing to marvel at how the blueberries have dispersed throughout the cake!) and leave on a wire rack to cool.
If you like, you can fill the middle of the bundt with fresh raspberries and cream and dust some icing sugar on top just before serving.
Blueberry bundt. Blueberry bundt. Bunting – chanting – dancing.