Tala Blueberry & Lemon Bundt Cake

Bright, fresh, and just the right amount of indulgent, this Blueberry & Lemon Bundt Cake is one of those bakes that feels a little bit special without being a faff. Bursting with juicy blueberries and lifted with a zesty lemon kick, it’s perfectly soft, light, and ideal for sharing - if you’re feeling generous.

Whether it’s for a weekend treat, a spring gathering, or just a well-earned slice with a cup of tea, this cake brings a lovely balance of sweetness and citrus that never goes out of style.

Prep time 10 mins 

Bake time 35 mins

Serves 12

Cake

1cup blueberries 

5 eggs

1/3 cup olive oil

1/2 cup yogurt 

1/2 cup caster sugar

1/4 cup maple syrup

1 lemon, juice and zest 

2 cups self raising flour

1 teaspoon baking powder 

4-5 tbsp plain flour

1 cup of icing sugar 

2-3 tbsp water

Few drops lemon extract

To finish 

1 lemon

1. Preheat the oven to 180°C/160°C/gas mark 4.

2. Wash and dry the blueberries. Coat them with 2 tbsp of plain flour and set aside.

3. Sift the self-raising flour and baking powder and set aside.

4. In a large mixing bowl whisk the eggs, sugar, yogurt, oil, maple syrup, lemon juice and zest until nice and fluffy.

5. Fold in the flour and baking powder, previously sifted, and mix until combined.

6. Fold in the blueberries, then pour the mixture into a bundt cake tin, previously buttered and covered with a thin layer of flour.

7. Bake in the preheated oven for 35 mins.

8. Leave to cool down completely before icing.

9. Make the icing. Add the ingredients to a small mixing bowl and mix until well combined. Pour over the cake.

10. Add some lemon zest to decorate (optional).

11. Serve and enjoy!