Fruity Bakes

Blueberry and Lemon Bundt

Today was my last day of work before I am on holiday for a week- hooray! I think my excitement and positive energy went into this bake as I’m actually quite proud of myself today. For once the icing wasn’t a complete mess and it turned out sooo much better than I thought. I got to try out my new bundt tin too! This cake is super fruity, spongey and tangy, and so delicious.The tin itself is exciting for me (sorry sounds a little lame) as ever since I started this blog I have searched far and wide for a bundt tin. I looked literally everywhere I went! I came home from work one day and my Mum said to me that there was a little something for me in my room. It was a bundt tin! Finally! So that’s why I have decided to use it this week. I love the look of bundt cakes and cannot wait to get even more creative with it in my next posts.

Now I mention my Mum, family, and boyfriend a lot! They’re all so supportive and encouraging of this project. However, I rarely mention my friends. But they are literally my biggest fans- they’ve tried my recipes, they comment on my posts, my stories, sort me out on likes every week- they’re the best kind of friends. I can’t think of one bake I’ve done where they’ve not messaged me! This sounds super cheesy but just wanted to thank all of you girls too! You keep me so motivated to do this blog and you’re tooo kind !

I chose this specific bundt recipe as I wanted something fruity and colorful. I’ve done a lot of recipes with raspberries as well so wanted to get away from that a bit. I found this on Pinterest and discovered it is a reputable recipe which many have used online. But, it was in American measurements- which for me I find difficult. So I’ve managed to convert it all and combine a number of recipes to get this one.

The results: The sponge is almost muffin like, but not as heavy and still very moist! There are blueberries generously scattered in the cake so the flavour is quite intense. The sponge is lemon so adds a tangy dimension in, and as in the icing. This would be perfect with a dollop of clotted cream if you’re feeling really naughty!

Recipe inspired and adapted from Chewoutloud, Livewellbakeoften and Genius Kitchen/



  • 300g Fresh Blueberries
  • 1 Tablespoon of Plain Flour
  • 345g Plain Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Bicarbonate of Soda
  • 170g Margarine/ Butter
  • 400g Caster Sugar
  • 4 Large Eggs
  • Vanilla Extract
  • Fresh Juice of 1 Lemon
  • Zest of 2 Lemons
  • 240ml Milk

For the Icing:

  • Juice of Half a Lemon (maybe a little more)
  • Zest of 1 Lemon
  • 120g Icing Sugar


  1. Preheat the oven 180 degrees, grease your bundt tin using butter, ensure you get every nook and cranny, and don’t forget the ring round the middle.
  2. In a small bowl empty out the blueberries and add a tablespoon of flour. Toss the blueberries in the flour to cover them (this will stop the fruit sinking straight to the bottom of the cake)
  3. In a large bowl mix the flour, baking powder, and soda together
  4. In separate large bowl, using an electric hand whisk beat the butter and the sugar together until it is light and fluffy
  5. Then beat in the eggs one at a time
  6. Add 4 tablespoons of lemon juice, the zest, vanilla extract and the milk and beat well.
  7. Add the flour mix to the large bowl and mix all the ingredients well, but not too much, ensuring you get everything around the edges of the bowl.
  8. Add the blueberries and mix again.
  9. Pour the batter into the tin and bake in the oven for 40-45 mins. As always, when you put a skewer through it, it will come out clean or a little crumb, in this case, is OK!
  10. Use a thin knife to go round the edges to loosen the cake. Leave to cool in the tin for around 30 mins then empty it on to a wire rack for the remainder otherwise it’ll sink into the wire rack
  11. When it has fully cooled make the icing- in a bowl mix 2 tablespoons of lemon juice, the zest and sift the icing sugar. If you want it runnier add more lemon juice if you want it thicker add more icing sugar.
  12.  Using a Tablespoon gently put on some icing where you’d like it to run down and carry on till you’re happy with your coverage. You can use the spoon to guide the drip if you’re a bit of perfectionist. To catch the drip put a plate under the wire rack

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