Eggless Lemon Blueberry Cake
This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.
Equipment
- OTG
- Mixing bowl
- 240 ml measuring cup set
- Wired whisk
- 6.5 inches bundt tin
Ingredients
- 128 Grams All purpose flour (1 cup)
- 1 Tablespoon Custard powder or milk powder
- 1 Teaspoon Baking powder
- ½ Teaspoon Baking soda
- ¼ Teaspoon Salt
- 100 Grams Sugar (½ cup)
- 50 Grams Butter
- 200 ml Whole fat milk
- 3 Tablespoon Lemon juice (45 ml)
- 1 Teaspoon Lemon zest (2 g)
- 1 Teaspoon Vanilla extract (5 ml)
- 150 Grams Blueberry fresh (⅓ cup)
Instructions
PREPARE THE CAKE TIN:
- I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter.
- Dust it with some flour and remove excess flour. Keep aside. (Since we can't line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding).
PREPARE THE OVEN:
- Preheat the oven at 180° C for at least 10 minutes with both (filaments) rods on.
MAKE YOUR CAKE BATTER:
- In a mixing bowl add in the sugar, melted butter, milk and vanilla essence.
- Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.
- Add in the lemon juice and the lemon zest. Mix well to combine.
- Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them.
- Now gently fold them and make a smooth batter.
ADD THE BLUEBERRIES:
- Dust the blueberries with some flour.
- Add in the blueberries into the cake batter and give a quick mix. Do not over mix.
BAKE THE CAKE:
- Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.
- Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean.
REMOVE CAKE FROM OVEN:
- You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.
- Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.
MAKE THE GLAZE:
- In a bowl add in the powdered sugar, lemon juice and lemon zest.
- Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).
- Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!
Video
Notes
- Always bake your cakes in a preheated oven.
- Use more blueberries if you like your cakes to be more fruity and embedded all over your cake.
- The best is to select small to medium blueberries.
- Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan.
- You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
- Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan.
- You can also use non-stick baking spray.
- Bake the cake on the middle rack with both rods switched on.
- Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven.
- Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.