Tuesday, April 16, 2013

Blueberry and Lemon Bundt Cakes recipe

Blueberry and Lemon Bundt Cakes
Blueberry and Lemon Bundt Cakes

Turn these moist cakes into the prettiest afternoon tea by topping them with small edible white flowers and extra fresh berries

Makes 8 cakes

Blueberry and Lemon Bundt Cakes ingredients: 100 grams butter, soft but not melted. 3/4 cup caster sugar. 1 and 1/4 cups plain flour. 1 teaspoon baking powder. 1/2 teaspoon sea salt. 2 eggs. 1 and 1/2 cup buttermilk. finely grated zest 1 lemon. 1 cup blueberries, fresh or if using frozen, don't thaw before using. Lemon icing: 1 cup icing sugar. 2-3 teaspoons lemon juice. extra blueberries for garnish. small edible flowers for garnish, optional. 8 x 1/2 cup capacity cake tins. well greased

Blueberry and Lemon Bundt Cakes  recipe: Preheat the oven to 180C. Beat the butter and sugar until light and pale. Add the eggs one at a time, beating well before adding the next. Combine the flour, baking powder and salt together and add to the mixture along with the buttermilk and lemon zest. Beat slowly until just combined. Overbeating will result in heavy cakes. Using a large metal spoon, gently fold in the blueberies. Divide the mixture evenly between the tins and place on a baking tray. Bake for 18-20 minutes, turning the tray for even browning if necessary. Leave in the tins for 5 minutes before turning the cakes out onto a cooling rack to cool completely
Icing: Stir enough lemon juice into the icing sugar to make a thick smooth icing. Spoon the icing into the centre of the cakes and lot it trickle down the sides. Leave for a few minutes then top with a few blueberries and the flowers if using. Un-iced cakes will keep in an airtight container for 3-4 days. By then, the blueberry and lemon bundt cakes is ready