Easy Lemon & Blueberry Bundt Cake

This recipe from Brontë’s Aurell’s Brontë at Home is based on a ‘Sockerkaka’ – a sugar cake, in Swedish. You can top it with anything, from berries to nuts, and flavour it with anything from cardamom to vanilla!


Bronte at Home


30g/1/3 cup breadcrumbs

325 g/1½ cups plus 2 tablespoons caster/granulated sugar

4 eggs

1 teaspoon vanilla extract

300g/2¼ cups plain/all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

50g/3½ tablespoons butter, melted

100ml/1/3 cup plus 1 tablespoon whole milk 

Zest and juice of 1 large lemon

50g/¼ cup Greek yogurt

100–150g/3½–5½ oz. blueberries or bilberries

Icing/confectioners’ sugar, for dusting

Whipped cream, to serve

A 25-cm/9¾-in. bundt or ring pan, greased with butter

Serves 10


Preheat the oven to 180°C (350°F) Gas 4.

Dust the prepared bundt or ring pan with breadcrumbs, then tip out the excess.

In a mixing bowl, whisk the sugar, eggs and vanilla extract until thick, light and fluffy using a balloon or hand-held electric whisk. Mix the remaining dry ingredients together and sift into the egg mixture. Fold in until incorporated.

Add the melted butter, milk, lemon zest and juice and yogurt and fold gently until completely combined.

Pour the batter into the prepared pan. Add the blueberries or bilberries – they’ll sink quite a bit during baking. Bake in the preheated oven for 30–35 minutes  or until a skewer inserted in the centre comes out clean. Cool completely in the pan before turning out onto a serving plate. Dust with icing/confectioners’ sugar  and serve with whipped cream.

Variations: Grated orange zest and fresh raspberries is a delicious combination – or vary with lime zest, too.


This recipe is from Brontë at Home by Brontë Aurell. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.


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