8 August 2013

Lemon, Blueberry and Rosemary Bundt Cake

Everyone has bad and good cooking days. 
Last night's supper of grilled mackerel and a jostaberry and ginger sauce turned out to be a bad day- I cooked the mackerel all wrong. 
But this perfectly shaped lemon, blueberry and rosemary bundt cake day was definitely a good day.  
Bundt cakes originate from a European brioche-like fruit cake popular among old Jewish communities in Germany, Poland and Austria. A Nordic manufacturer then trademarked the name "bundt"- suggested to refer to the way the cake batter is bundled around the tubed centre of the cake tin. 
Bundt cakes are cooked in deep round fluted cake tins, giving the cake a great structure and appearance. 
The combination of lemon, blueberry and rosemary is heavenly. 
I'm a  big fan of really lemony cakes that complement a sweet sticky icing. 
I also love cooked blueberries that when roasted become gooey and molten and pair deliciously with rosemary. 

sorry for the bad lighting with these photos!


For the cake:

250g soft lightly salted butter
360g caster sugar
4 large eggs
2tsp vanilla extract
Zest of 2 lemons
Juice of 1 1/2 lemons
360g plain flour
2tsp baking powder
Pinch salt
100g creme fraiche
200ml buttermilk
200g blueberries
Large handful of freshly chopped rosemary

For the blueberry glaze:

375g icing sugar
150g blueberries
7tsp milk
2 tsp lemon juice
2tsp vanilla extract

To make the cake:

Preheat the oven to 170 degrees C. 

Cream together the butter, sugar and vanilla in a large mixing bowl until light and fluffy. Add in the lemon zest and vanilla and mix thoroughly. 

Gradually incorporate the eggs into the mixture, adding one egg at a time and whisking in between. 

Whisk in the lemon juice and then sift in the flour, baking powder and salt and whisk along with the creme fraiche and buttermilk. 

Once smooth, fold in the blueberries and rosemary with a large metal spoon.

Once combined, spoon the mixture into a greased large bundt/ring cake tin and spread to even out. Bake the cake for about 45-50 minutes in the preheated oven until golden brown and springy. Insert a skewer into the cake and if it comes out clean, then the cake is baked. 

Remove the cake from the oven and allow to cool slightly before turning out of the tin onto a wire cake rack to cool completely. 

Whilst the cake is cooling, make the glaze:

whisk together all the ingredients until you have a smooth paste and then drizzle liberally over the cake once it has cooled. 

This cake is deliciously moist and very moreish!!

source: http://www.bbcgoodfood.com/recipes/2155638/soured-cream-bundt-cake-with-butter-glaze


  1. That shape is extraordinary! Have you ever tried making a traditional French 'galette des rois'? It also has a shape a bit like this. Normally it's made in February I think but you MIT like to have a look :) xx

    1. no but I'm definitely going to give it a go now! thanks for the suggestion! xxx

  2. I aaabsolutely love cooked blueberries! Alsoo never tried rosemary in a cake - what a fab idea!
    There's only my mum and I at home so the problem is that if I make it I know we'll eat it aaaallll ourselves! XX

    1. me too:) oh well neither had I but it works really well:) haha well ours didn't last very long! xxx

  3. It looks so fluffy inside, gorgeous job! I really love the rosemary addition too, one of my favorite herbs.

    1. thanks Pamela- me too , its just such a great aromatic herb to cook with! xx

  4. This has to be one of the tastiest things I've seen in a long time!The colours are incredible, and the sponge looks super light!

    Katie <3

    1. Thanks Katie- unfortunately the light in the photos doesn't show quite how pink the sauce was! xxx

  5. This looks delicious and like an excellent reason to dust off my bundt tin, which has sadly not been used for a while.
    I've just come across your blog, it looks great, a lot of tasty looking recipes!

    1. thanks Kirsty- really glad you like my blog! xxx

  6. I bought a Bundt tin last year but I haven't baked anything in it yet! This looks like a really tasty cake, especially with the lemon and rosemary. I've never used rosemary in a sweet recipe before so I'll definitely bookmark this recipe. x

    1. thanks Emma! I'll definitely be using mine a lot more now as I didn't realise how easy they were to make and I love the fluted shape. xxx

  7. Honestly, Katie, this looks so yummy! I want to make this now!! :)

  8. Still knocking all these amazing recipes and photographs out the park, Katie! Looks fabulous!

    Do you know how much trouble I had trying to get one of those bundt rings? I ended up ordering one on ebay and that never turned up! I'll have to have another go I think!

    I hope you're well :)

    Cocktails and Caroline

    1. Thanks Caroline! I had to search through endless cook shops to find mine! But I was really pleased with it in the end - you have to make sure the tin is a good non-stick one though! xxx

  9. Oh WOW! that cakes looks perfectly moist, it makes me just want to tuck in!

    Sorry about your mackerel.. but at least there is this cake as consolation!!

    Teffy || Teffys Perks Blog ||


    1. Thanks teffy! That's true!- think I've got a bit further to go until I master cooking fish! xx

  10. I have really gotten into lemon blueberry cakes this year - this sounds fantastic! I also love that there's some rosemary (our rosemary plant is exploding right now!).

    1. I love using rosemary and it adds a lovely subtle note to this cake xx


Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x