Citrus & Blueberry Bundt Cake





Hello my little lovelies, I hope you've had a bloody lovely week so far. I thought as it was a Wednesday and this seems to be a rolling thing, I would post my latest creation, experiment, disaster (nah, I kid!) for you to eye ball and perhaps make one day yourself. After a disastrous couple of attempts of a Bundt cake (I ended up making a crumble cake with a blueberry smoothie dressing sorta mish mash (please don't ask)), I FINALLY mastered the art of lining a bundt tin perfectly and baked this super juicy zesty cake. It tastes bloody delicious. 

After a heavy googling session into how to mix the perfect lemon, blueberry cake without over juicing the mix, I found a blueberry and lemon little recipe and obviously in true Sam form, altered the recipe a wee touch. When I say wee, I mean quite a large amount (hehe). I love to experiment with things I find in the house and since I had roughly 2 limes, a lemon and an orange to spare and a tun of blueberries found and lost in the freezer, I made my own recipe up after following a basic lemon, blueberry cake recipe. 

Although not the prettiest of cakes to look at, I'm sure this bad boy will awaken anyone's taste buds. A true gob full of zesty, moist, cakey goodness! (Note : I hate the word moist, but, there is not other way to describe the cake without sounding wet, which sounds worse, aye?).  Also, I've kept some of the measurements in cups (UK) as it was wayyy to complicated to try and convert them all. (Please don't judge, okay?)

Enjoy!

S x



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Ingredients

(Roughly serves 8-10 people)


Cake

380g self raising flour (plus one tbsp for dusting the blueberries and another for lining the bundt tin)

 1/2 tsp baking powder

1/4 tsp bicarbonate soda 

10 tbsp stork or butter at room temp (plus extra for lining the bundt tin)

2 large free range eggs

1/2 tsp salt 

1/2 tsp baking powder

225g golden caster sugar

tsp Vanilla Extract

1/2 cup whole milk or butter milk

225g blueberries

Zest of 1 large lemon

Juice of 1/2 large lemon


The Moist maker (any friends fans will understand the moist maker reference...)

1 tsp whole milk

1/2 tbsp stork or butter at room temp

150g icing sugar

Zest of 1/2 Lime

Zest of 1/2 Orange

Zest of 1/2 Lemon

Juice of 1/2 Lime

Juice of 1/2 Orange

Juice of 1/2 Lemon




Method

Preheat oven to 180C and line the bundt tin by melting some stork or butter and wiping over the inside of tin. Then with some additional flour, dust inside tine until coated and discard any excess flour

Using a electric whisk, whisk together flour, baking powder, bicarb soda and salt

Add stork or butter and lemon zest and juice and further beat until fully mixed

Add eggs, milk and vanilla and further beat until completely mixed

Add blueberries to a separate bowl and mix with additional flour until coated, then gently fold with the cake batter until evenly disrupted 

Spoon batter into tine evenly without leaving any uneven areas and refrain from touching the sides of the tin as you spoon the mixture in (this avoids any mixture not being introduced to the cake and can burn and fall into mixture during cooking time) 



*TIP: tap tin to deduct any air bubbles*




Place in preheated oven for 1 hour - 1.5hours. Remove when golden brown and when skewer removes clean from mixture

Remove and place on baking tray until cool in the bundt tin. Once cool enough, placing in the fridge can further help removal of cake from tin



In the mean time, whisk together then stork or butter with the milk, then add icing sugar and further whisk



Then add the zests and juices of fruit and whisk until fully introduced



Once fully cooled, remove cake from tin onto board or cake stand. Poke small hole in the cake using skewer or knife and pour juice mixture over the cake. This will soak into the cake making it very moist



Prior to serving, dust with icing sugar



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