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Blueberry Bundt Cake with Lemon Icing

Yields1 Serving

Heres our delicious Blueberry Bundt Cake with Lemon Icing recipe.

 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)
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.

Nutrition Facts

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