Recipe of Favorite Blueberry Lemon Bundt Cake with Passionfruit Icing

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, blueberry lemon bundt cake with passionfruit icing. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Blueberry Lemon Bundt Cake with Passionfruit Icing is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Blueberry Lemon Bundt Cake with Passionfruit Icing is something which I’ve loved my entire life.

To begin with this particular recipe, we must 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 can achieve it.

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

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