Recipe of Any-night-of-the-week Blueberry Lemon Bundt Cake with Passionfruit Icing

Blueberry Lemon Bundt Cake with Passionfruit Icing
Blueberry Lemon Bundt Cake with Passionfruit Icing

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, blueberry lemon bundt cake with passionfruit icing. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Blueberry Lemon Bundt Cake with Passionfruit Icing is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Blueberry Lemon Bundt Cake with Passionfruit Icing is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook blueberry lemon bundt cake with passionfruit icing using 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Blueberry Lemon Bundt Cake with Passionfruit Icing-
  1. Prepare Blueberry Bundt Cake-
  2. Take 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
  3. Make ready 2 teaspoons baking powder
  4. Prepare 1/2 teaspoon salt
  5. Prepare 230 g unsalted butter, room temperature
  6. Prepare 1 cup packed light-brown sugar
  7. Get 4 large eggs
  8. Make ready 1/2 cup granulated sugar
  9. Get 1 teaspoon vanilla extract
  10. Make ready 1 cup sour cream
  11. Make ready 2 tablespoons grated lemon zest
  12. Prepare 2 cups blueberries
  13. Make ready Nonstick cooking spray, for pan
  14. Make ready Passionfruit icing-
  15. Make ready 1/4 cup fresh passionfruit pulp
  16. Prepare 2 cups pure icing sugar
Steps to make Blueberry Lemon Bundt Cake with Passionfruit Icing-
  1. Preheat oven to 180 degrees Celsius
  2. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
  3. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla.
  4. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
  5. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter
  6. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
  7. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes.
  8. Invert onto a rack; cool completely, top side up.
  9. For making Passionfruit icing- mixing passionfruit pulp with icing sugar. Ice cake with a hot, clean knife.

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