I can’t get enough of a lemon sponge cake, I’d even go as far as saying that it’s up with there with a chocolate fudge cake…bold statement, I know!
Lemon and blueberry is one of my favourite combinations. The light but sweet, citrusy flavour of this lemon sponge really compliments the tang of the blueberries. I’ve paired blueberries with banana, maple and vanilla sponge before but I really do think this is the winner for me.
Unless you’ve been hiding under a rock for the past year and a bit, Bundt cakes have become a staple amongst bakers, and this gorgeous bundt tin was discovered in Marks & Spencer’s at a bargain price. Admittedly, the design doesn’t imprint quite as well as some of the larger tins I have but the finished result is incredibly cute and great for a tea party.
- Juice and zest from half a lemon
- 125g unsalted butter
- 125g caster sugar
- 125g self-raising flour
- 2 medium sized eggs
- 125g blueberries
- 50g white chocolate
- Start by thoroughly greasing your bundt pan before adding the butter and sugar to a mixing bowl. Cream together until light and fluffy, then add the eggs and mix together
- Follow by adding the sifted flour, lemon juice and zest and stir until you have a smooth cake batter. Gently fold in the blueberries until evenly distributed then spoon into the bundt tin
- Once each bundt is two thirds full, place into the oven for around 20-25 minutes or until a cake skewer comes out clean and the cakes spring back when you touch them
- Leave your cakes to cool for around 10 minutes before removing from the tin and placing onto a wire rack
- Once completely cool, melt the white chocolate and drizzle your bundt cakes. Leave to set and voila!
Enjoy! Nic x