I baked this cake twice, once for Teachers’ Day and once for a birthday. The cake when eaten at room temperature is tender and I think blueberries and lemons work very well. It is a wonder that I only added the zest of a lemon and the flavour can be so intense and distinct. To glam up the whole look, I baked the cake in a bundt cake tin, added berries in skewers for the individual slices and edible gold flakes to the fruits. I think the gold flakes add some elegance to the whole dessert.









(Makes a standard bundt tin)


  • 250g top flour
  • 250g caster sugar
  • 250g unsalted butter at room temperature
  • 250g blueberries or 2 packets (I did not really weigh this)
  • 4 eggs
  • 4 tsp baking powder
  • 6 tbsp plain yogurt/ creme fraicheĀ 
  • Zest of 1 lemon
  • a pinch of salt


  1. Preheat the oven at 180 degrees and butter the bundt tin.
  2. Sift the flour and baking powder together and set aside.
  3. Beat the butter, salt and sugar together till light and fluffy.
  4. Add the eggs one at a time, beating the mixture till combined.
  5. Add the yogurt or creme fraiche and beat again till combined.
  6. Add the zest, blueberries and the sifted flour mix, fold to combine.
  7. Spoon the mix into the bundt tin.
  8. Bake in preheated oven at 180 degrees for about 50 minutes. Insert a skewer into a cake to check if they are ready. It is ready if the skewer comes out clean.
  9. Cool the cake completely and decorate as desired.

I really like how the bundt cake tin makes the cake more sophisticated and also allows for creative decoration. I like this recipe a lot and have bought more blueberries to bake another one.