Baking ‘Fever’ishly: lemon and blueberry mini bundt cakes

2018-06-06 06:02
PHOTO: food24

PHOTO: food24

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For the cake:

175 g butter - softened

250 g castor sugar

3 large eggs

30 ml lemon zest - finely grated

125 ml plain yoghurt

180 ml milk

30 ml lemon juice

350 g flour

10 ml baking powder

A pinch of salt

250 ml blueberries (fresh or frozen), tossed in 15 ml of flour

For the glaze:

500 ml icing sugar

30 - 40 ml lemon juice


Preheat the oven to 180°C

Spray a silicon mini-bundt mould with cooking spray (or use a muffin tin).

Cream together the butter and castor sugar for 3 - 4 mins until light and fluffy.

Add in the eggs, one at a time, beating well after each addition.

Beat in the vanilla and lemon zest.

Sift together the flour, salt and baking powder in a separate bowl.

Stir the yoghurt, milk and lemon juice together in a jug.

Alternate adding the dry ingredients and yoghurt mixture to the creamed mixture, working with about third of each at a time and mixing well after each addition.

Lastly, stir in the blueberries gently – stir only once or twice.

Immediately spoon the mixture into the moulds, filling about ¾ full.

Bake for 18 - 20 mins, or until a toothpick or skewer inserted comes out clean.

Leave to cool in the moulds for 15 minutes before unmould onto a cooling rack.

Making the glaze:

Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick icing.

Once the bundt cakes have cooled completely drizzle the glaze over and leave to dry before storing in an airtight container.

The cakes will keep for about three days at room temperature.


If you are using frozen blueberries, do not defrost them before using or they will become very juicy and colour your cakes purple.

If you can, keep them in the freezer right up until you need them.

The flour coating on the blueberries prevents them from sinking during baking. — Food24

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