Step-by-Step Guide to Make Speedy Blueberry Lemon Bundt Cake with Passionfruit Icing

Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Recipe of Perfect Blueberry Lemon Bundt Cake with Passionfruit Icing. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Blueberry Lemon Bundt Cake with Passionfruit Icing, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Blueberry Lemon Bundt Cake with Passionfruit Icing delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Blueberry Lemon Bundt Cake with Passionfruit Icing is Serves 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Blueberry Lemon Bundt Cake with Passionfruit Icing estimated approx 1 hour 15 minutes.

To begin with this recipe, we have to first prepare a few ingredients. You can have Blueberry Lemon Bundt Cake with Passionfruit Icing using 16 ingredients and 9 steps. Here is how you cook it.

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Ingredients and spices that need to be Take to make Blueberry Lemon Bundt Cake with Passionfruit Icing:

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

Steps to make 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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