Can you think of anything more delightful than sitting down to a freshly baked cake for morning or afternoon tea? This Blueberry and Lemon Syrup Cake makes the most of fresh, seasonal Australian blueberries, combining their sweetness with the tangy goodness of lemon juice. It will bring the sunshine of spring to your table!
Preparation: 1hr 15 minutes
125g punnet blueberries
1/2 tbsp plain flour
250g unsalted butter, softened, plus 40g melted for greasing
1 2/3 cup self-raising flour
1 cup caster sugar
finely grated zest of 2 lemons
4 large eggs
1/3 cup caster sugar
juice of 2 lemons
- Heat the oven to 180°c and grease a 2.4l bundt tin or ring tin thoroughly with melted butter, using a brush to get into all the folds.
- Toss the blueberries in the small amount of plain flour until coated (this will help distribute them evenly in the batter).
- Cream butter, sugar and lemon zest until lights and fluffy. Add the eggs one at a time, beating well after each addition, then gently fold in sifted flour. Finally, incorporate the blueberries.
- Pour mixture into the bundt tin and smooth the top. Bake for 35-40 minutes until cooked through.
- Meanwhile, add the sugar and lemon juice to a small saucepan and bring to the boil. Reduce heat and simmer until reduced by half, then transfer to a jug to cool completely.
- When the cake is cooked, remove it from the oven. While the cake is still warm and in the tin, poke holes in the surface with a skewer and pour the cooled syrup all over the cake. Rest for 15 min then gently turn the cake out of the tin onto a wire rack to cool completely.
- Dust with icing sugar to serve.