This blueberry bundt cake with blueberry lemon glaze is bursting with berries and will have you coming back for a second slice. A great cake for bake sales and potlucks that will garner you tons of praise.
215g| 7oz | ¾ cup Greek yogurt + 2 tbsp fresh lemon juice
250g| 1 cup frozen blueberries + 1 tbsp flour
zest of 1 lemon
Blueberry lemon glaze
125g| 1/3 cup fresh blueberries
Juice of 1 lemon
150g| 1 1/4 cup icing sugar
Handful fresh blueberries to decorate
Preheat the oven to 180C (350F). Spray a 10 cup bundt tin with cake release or grease it with butter and dust with flour, tipping out any excess.
Add all the dry ingredients - flour, sugar, ground almonds, baking powder / soda, salt, lemon zest - in the bowl of your stand mixer or food processor. Briefly mix or pulse to combine.
Add the cubed butter and mix with the paddle attachment on low speed until the batter resembles breadcrumbs. If you are using a food processor pulse a few times to achieve this texture.
Add the eggs and beat to combine, scraping the sides of the bowl to ensure everything is well mixed.
Add the yogurt and beat until the batter is completely smooth, again scraping the sides of the bowl.
Either fold your blueberries into the batter or spread a layer of batter into a greased baking tin, adding blueberries on top and repeating until you have used up all the batter. Bake for an hour and then cool in the tin for 10 minutes before carefully inverting onto a plate.
Make the glaze.
Muddle the blueberries and lemon juice then strain some of the juice into the icing sugar. You only need to add enough juice to create a thick but pourable glaze. If you add too much adjust the consistency by adding more icing sugar.
Drizzle the glaze over the cooled cake and decorate with blueberries or edible flowers.
Increase the amount of blueberries by half a cup if you want your cake to really be blueberry-packed.