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 fraiche
- Zest of 1 lemon
- a pinch of salt
- Preheat the oven at 180 degrees and butter the bundt tin.
- Sift the flour and baking powder together and set aside.
- Beat the butter, salt and sugar together till light and fluffy.
- Add the eggs one at a time, beating the mixture till combined.
- Add the yogurt or creme fraiche and beat again till combined.
- Add the zest, blueberries and the sifted flour mix, fold to combine.
- Spoon the mix into the bundt tin.
- 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.
- 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.