Blueberry Bundt Cake with Lemon Icing

Ingredients

450g (3 cups) flour
2 1/2 tsp baking powder
1 1/2 cups sugar
220g unsalted butter, softened
1/4 cup vegetable oil
4 eggs, room temperature
180g (3/4 cups) milk
375g (3 x punnets) fresh blueberries
230g (1 1/2 cups) icing sugar
1 lemon, juiced

1

Pre heat oven to 180°C. Lightly coat a non-stick bunt tin with olive oil spray and set aside.

2

In a large bowl whisk together flour and baking powder.

3

Place sugar, butter and vegetable oil into a mixer bowl and beat on high for 5 minutes.

4

Reduce speed and add in eggs, mixing for 2-3 minutes, gradually add in flour and milk beating until just combined.

5

Remove bowl from mixing stand and using a spatula, gently fold in fresh blueberries. Transfer to bunt tin and place into oven. Bake for 45-55 minutes or until skewer inserted comes out clean.

6

Remove from oven and turn out onto drying rack to cool. In the meantime, combine icing sugar and half of the lemon juice in a small bowl. Whisk together adding more juice as you go to create the desired runny consistency to suit your taste.

7

Once cake is cooled, generously dress the cake with icing. Allow to set and then serve.

Ingredients

3 cups flour

2 ½ tsp tsp baking powder

1 ½ cups sugar

220 g unsalted butter, softened

¼ cup vegetable oil

4 eggs, room temperature

¾ cup milk

375 g (3 x punnets) fresh blueberries

Lemon Icing

1 ½ cups icing sugar

1 lemon (juiced)

Directions

1