Lemon Bundt Cake with Blueberries
- For the cake
- 175 grams butter
- 300 grams Pastry flour
- 200 grams sugar
- 2 teaspoons Baking powder
- 1 packet Lemon peel
- 1 pinch Iodized salt
- 4 medium eggs
- 100 milliliters milk
- 150 grams frozen Blueberries
Grease a 22-24 cm (approximately 9-inch) Bundt pan. Preheat the oven to 180°C (approximately 350°F).
For the cake: Melt the butter in a small saucepan over low heat.
Combine the flour, sugar, baking powder, extract and salt in a bowl. Add the whisked eggs, butter and milk and whisk until smooth. Fold in the blueberries.
Fill the prepared Bundt pan with the batter and then bake for 50 minutes. Let cool in the pan for at least 15 minutes.
To serve: Gently warm the lemon icing and drizzle over the cake.