|175 g||butter — softened|
|250g g||castor sugar|
|3||eggs — large|
|30 ml||lemon — zest only|
|125 ml||yoghurt — plain|
|30 ml||lemon juice|
|10 ml||Robertson's baking powder|
|250 ml||blueberries (fresh or frozen) — tossed in 15ml of flour|
|500 ml||icing sugar|
|30-40 ml||lemon juice|
Preheat the oven to 180°C.
Spray a silicon mini-bundt mould with cooking spray (or use a muffin tin).
Cream togethre the butter and castor sugar for 3-4 mins until light and fluffy.
Add in the eggs, one at a time, beating well after each addition.
Beat in the vanilla and lemon zest.
Sift together the flour, salt and baking powder in a separate bowl.
Stir the yoghurt, milk and lemon juice together in a jug.
Alternate adding the dry ingredients and yoghurt mixture to the creamed mixture, working with about third of each at a time and mixing well after each addition.
Lastly, stir in the blueberries gently – stir only a once or twice.
Immediately spoon the mixture into the moulds, filling about ¾ full.
Bake for 18-20 mins, or until a toothpick or skewer inserted comes out clean.
Leave to cool in the moulds for 15 mins, then unmould onto a cooling rack to cool completely.
Meanwhile make the glaze.
Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick icing.
Once the bundt cakes have cooled completely, drizzle the glaze over and leave to dry before storing in an airtight container.
The cakes will keep for about 3 days at room temperature.
If you are using frozen blueberries, do not defrost them before using, or they will become very juicy and colour your cakes purple!
If you can, keep them in the freezer right up until you need them.
The flour coating on the blueberries prevents them from sinking during baking.