Easiest Way to Make Ultimate Blueberry Lemon Bundt Cake with Passionfruit Icing

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, blueberry lemon bundt cake with passionfruit icing. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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

To get started 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 can achieve it.

The ingredients needed to make Blueberry Lemon Bundt Cake with Passionfruit Icing:

1. Get Blueberry Bundt Cake:
2. Make ready 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
3. Take 2 teaspoons baking powder
4. Prepare 1/2 teaspoon salt
5. Make ready 230 g unsalted butter, room temperature
6. Make ready 1 cup packed light-brown sugar
7. Take 4 large eggs
8. Prepare 1/2 cup granulated sugar
9. Get 1 teaspoon vanilla extract
10. Get 1 cup sour cream
11. Get 2 tablespoons grated lemon zest
12. Prepare 2 cups blueberries
13. Get Nonstick cooking spray, for pan
14. Get Passionfruit icing:
15. Get 1/4 cup fresh passionfruit pulp
16. Take 2 cups pure icing sugar

Instructions 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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