Lemon Blueberry Birthday Bundt Cake

by Barry Lewis



425g caster sugar

225g butter

350g plain flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

pinch salt

4 eggs

250ml  sour cream

juice of 1 1/2 lemons

300g blueberries, stalks removed

1 1/2 tsp vanilla extract

1 1/2 tsp lemon extract

Cream cheese icing

225g cream cheese

60g butter, room temperature

250g icing sugar


Extra blueberries, lemon zest, candied lemon bits and icing sugar to garnish

It’s my Birthday! (well it was when I filmed this)…. so I wanted to show you my absolutely favourite cake that I make from time to time off camera but have never shown you… it may surprise you as there is no Nutella, it’s not a chocolate cake or an epic 20 storey thing, it’s just a deliciously yummy lemon and blueberry bundt cake with a yummy cream cheese icing. I just absolutely love it, so I figured if I was gonna make my own Birthday cake, let’s show you how I made this yummy thing!

Pre-heat an oven to 140fan / 160c.

First up get yourself a large mixing bowl and beat together the butter (best at room temperature) and sugar until creamed together. Add in the 2 extracts and mix well, then add each egg one at a time until combined, before adding the others. Sift in the flour, salt, baking powder and bicarbonate of soda and fold through. Finally add the sour cream and lemon juice and beat in well until smooth.

For the blueberries make sure they are washed, but dried well. In fact, sometimes if you roll them in a little flour this can help them from moving during baking. As it is I spilt quite a bit of water in mine and it didn’t matter (luckily!) but it’s good to not add excess moisture if you can, so do dry the blueberries and remove the stalks before folding into the batter, do not over fold them in, just a little bit to randomise them.

Pour into your bundt tin, but make sure the tin is greased really well with butter or oil spray. Level off the batter and bake for an hour or just over. Insert a bamboo skewer into the cake, if it comes out clean, it is ready. Allow to cool to room temperature in the tin before turning out onto a wire rack to fully cool down.

Meanwhile make the icing and keep it in the fridge – only frost the cake once fully cooled or it will run off!

In a bowl beat together the icing sugar, butter, cream cheese and lemon extract, add more lemon zest if you wish but I like to keep it for the topping. Once the mix is nice and smooth, tweak to taste (maybe add a little more lemon extract if you like) and put in the fridge until needed.

With the cake cooled, spread a layer of the icing on top, cover with lemon zest strips, candied lemon, blueberries and icing sugar! Super delicious!