Blueberry Lemon Bundt Cake ( 藍莓檸檬蛋糕 ) ( makes 10" bundt )
Recipe By: Kris Lim
Ingredients : 225g self-raising flour 100g butter, soften at room temperature zest of 1 lemon 140g sugar 2 eggs 200g plain yogurt 1 tsp vanilla extract 2 tbsp lemon juice 1 punnet of blueberries + 1 tbsp flour Lemon glaze 3tbsp plain yogurt 2 tbsp lemon juice 5 tbsp icing sugar Method: 1. Preheat oven to 160C. Grease bundt pan with butter. Set aside. 2. Sift self-raising flour. In another bowl, mix together yogurt, vanilla essence and lemon juice. 3. With a hand whisk, beat butter, sugar and lemon zest until creamy. 4. Add in eggs one by one, beatwell after each addition. 5. Alternately, add in flour and yogurt mixture, starting and ending with flour, mix well. 6. Coat blueberries with 1 tbsp of flour, shake off excess. 7. Pour half of the batter into greased bundt pan, level with spatula. Add in the coated blueberries, and pour in the rest of the batter. Level with spatula again. 8. Bake for 45 mins or until wooden skewer comes out clean. 9. Cool in bundt pan for 20 mins before inverting cake onto serving plate to finish cooling.