A simple, quick recipe that looks fab straight out of the pan but is super quick to style too. The perfect bake to remind us of those fresh Spring days that are just around the corner... (promise!)
250g unsalted organic butter, room temp
225g caster sugar
4 organic/ free range large eggs, room temp
1 lemon 250g self-raising flour 100g plain yoghurt frozen blueberries
250g icing sugar
First things first, preheat your oven to 175 degrees and heavily grease a Bundt tin.
Then you want to cream the butter and sugar together until it's light and fluffy - keep going for about 2 mins after you think it is done (it probably isn't!). Add the eggs in one at a time and mix until completely incorporated before adding the next.
Zest your lemon and mix this together with the flour in a separate bowl. Slowly mix the lemony flour into your batter. You should end up with a thick, smooth batter. You can now add the yoghurt into this batter to loosen it up a little.
When the yoghurt is fully incorporated, pop your blueberries in fold gently so as not to squash and squish too many. Plop into the Bundt tin and bake for around 45mins.
To heavily grease I used a pastry brush to layer on the butter and make sure I got in all the crevices. I then gave this buttered tin a light dusting of flour. The pan might need a little tap to release but there won't be any sticking if you have done this right. Keep an eye on your Bundt tin whilst baking - because of the huge variety in thickness and design, your cake may bake quicker/faster than the times I have guided by, as above. Best way to check is to stick in a skewer - if t comes out clean you are good to go! Bake with Bundt tins occassionally - OH MY GOODNESS, I forget how much of a pan they are to clean!!