Inn On The Twenty’s Lemon Blueberry Bundt Cake

Treat your mom to a special Lemon Blueberry Bundt Cake this Mother’s Day, a delicious creation by Pastry Chef Jayne Inouye. Bursting with fresh lemon flavor and sweet blueberries, this cake is a beautiful way to express your love and appreciation. The combination of tangy and sweet, along with its elegant presentation, will surely make Mother’s Day memorable.

Lemon Blueberry Bundt Cake

Serves 12 people

Ingredients for the cake:

500 g White sugar
2 (washed) Lemons, zested
227 g Soft butter
2 g Salt
5 g Vanilla bean paste
2 Lemons , juiced
4 Eggs
250 g Sour cream
464 g All purpose flour
10 g Baking soda
750 g Frozen blueberries
30 g All Purpose flour

Method for the cake:

1. Start by pre-heating your oven to 350°F and line the Bundt pan with butter then sprinkle with flour.
2. Toss the lemon zest in the sugar and let rest for 5 minutes, this will extract some lemon oil from the zest.
3. Mix in the butter, salt and vanilla until soft, pale and fluffy.
4. Slowly add in the lemon juice and eggs one by one, scraping sides after each addition to ensure a smooth and lump free batter.
5. Add the sour cream and mix again.
6. Add the dry ingredients into the bowl and mix until the batter is 95% incorporated, you don’t want to over mix this.
7. Add the frozen blueberries in the 30 g of flour and then gently fold them into your cake batter.
8. Scoop the batter into the greased & floured Bundt pan.
9. Bake at 350°F for 30 minutes, turn and rotate, and bake for another 30 minutes, you may need up to an additional 10 – 15 minutes if your bake does not pass the poke test.
10. Once you pull it from the oven flip it upside down onto a cooling rack and let it rest with the pan on top for 15 minutes while you work on the icing.

Ingredients for the icing:

100 g Lemon juice
500 g Icing sugar
20 g Melted butter
Pinch of salt
1 (washed) Lemon, zested
20 g melted Butter

Method for the icing:

1. Place all ingredients together in a bowl and mix together using a whisk by hand or with a stand mixer if you prefer.

Assembly:

1. Once the cake is done resting, remove the pan, if you feel any resistance, try to use a spoon and gently pry it off the sides.
2. Transfer the cake to a plate or stand you wish to serve it on.
3. Slowly drizzle the icing on top, use as much or as little as you wish, you may also want to keep some for serving after slicing.
4. Let the cake sit for another 10 minutes after applying the icing before cutting.
5. Store in an air tight container for up to a week or eat within the same day for optimal freshness!

Tips:

What’s the poke test? This is how you can test your cakes doneness without a thermometer or a dowel! What you need to do is lightly poke the top of the cake with your finger and fingers while it’s still in the oven, if the cake springs back up when you poke it, its done. If it wobbles, the cake will need another 15 – 20 minutes. If it doesn’t spring back up, but isn’t wobbling, the cake may need another 5 – 10 minutes but its nearly done! This test can be done on any cake, even cupcakes. The more you do this the more of a feel you’ll get for it!