Easy Lemon & Blueberry Bundt Cake

This recipe from Brontë 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 breadcrumbs

325 g caster sugar

4 eggs

1 teaspoon vanilla extract

300g plain flour

2 teaspoons baking powder

½ teaspoon salt

50g butter, melted

100ml whole milk

Zest and juice of 1 large lemon

50g Greek yogurt

100–150g blueberries

Icing sugar, for dusting

Whipped cream, to serve

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

Serves 10 

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

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

3. 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.

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

5. 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.