Hi, I am Clara. Today, we’re going to make blueberry lemon bundt cake with passionfruit icing recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look 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 simple, it is quick, it tastes yummy. It is appreciated by millions daily. Blueberry Lemon Bundt Cake with Passionfruit Icing is something which I’ve loved my entire life. They’re nice and they look fantastic.
To be with this particular recipe, we must first 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 it.
The ingredients needed to make Blueberry Lemon Bundt Cake with Passionfruit Icing:
- Make ready Blueberry Bundt Cake:
- Prepare 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
- Make ready 2 teaspoons baking powder
- Take 1/2 teaspoon salt
- Prepare 230 g unsalted butter, room temperature
- Take 1 cup packed light-brown sugar
- Prepare 4 large eggs
- Make ready 1/2 cup granulated sugar
- Prepare 1 teaspoon vanilla extract
- Make ready 1 cup sour cream
- Get 2 tablespoons grated lemon zest
- Prepare 2 cups blueberries
- Get Nonstick cooking spray, for pan
- Get Passionfruit icing:
- Prepare 1/4 cup fresh passionfruit pulp
- Make ready 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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