Hello, I am Joana. Today, we’re going to make blueberry lemon bundt cake with passionfruit icing recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Blueberry Lemon Bundt Cake with Passionfruit Icing Recipe
Blueberry Lemon Bundt Cake with Passionfruit Icing is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Blueberry Lemon Bundt Cake with Passionfruit Icing is something that I have loved my entire life.
To be with this particular recipe, we must prepare a few components. You can cook blueberry lemon bundt cake with passionfruit icing using 16 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Blueberry Lemon Bundt Cake with Passionfruit Icing:
- Prepare Blueberry Bundt Cake:
- Prepare 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
- Take 2 teaspoons baking powder
- Prepare 1/2 teaspoon salt
- Prepare 230 g unsalted butter, room temperature
- Prepare 1 cup packed light-brown sugar
- Prepare 4 large eggs
- Prepare 1/2 cup granulated sugar
- Prepare 1 teaspoon vanilla extract
- Take 1 cup sour cream
- Take 2 tablespoons grated lemon zest
- Get 2 cups blueberries
- Prepare Nonstick cooking spray, for pan
- Prepare Passionfruit icing:
- Get 1/4 cup fresh passionfruit pulp
- Take 2 cups pure icing sugar
Instructions to make Blueberry Lemon Bundt Cake with Passionfruit Icing:
- Preheat oven to 180 degrees Celsius
- In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
- In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla.
- Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
- In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter
- Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
- Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes.
- Invert onto a rack; cool completely, top side up.
- For making Passionfruit icing: mixing passionfruit pulp with icing sugar. Ice cake with a hot, clean knife.
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