For the cake
- 350 g simple eleven 1⅔ cups caster sugar
- 1 tsp bicarbonate of soda
- half of tsp salt
- three huge eggs
- 200 g bloodless ¾ cup Greek yogurt + 2 tbsp sparkling 1 cup frozen blueberries + 1 tbsp flour
- 60 three cup floor almonds
- 1 tbsp baking powder
- zest of one lemon
Blueberry lemon glaze
- a hundred twenty five g 3 cup fresh blueberries
- Juice of 1 lemon
- 150 g four cup icing sugar
- Handful clean blueberries to beautify
- Preheat the oven to 180C (350F). Spray a 10 cup bundt tin with cake launch or grease it with butter and dust with flour, tipping out any excess.
- Add all the dry elements – flour, sugar, ground almonds, baking powder / soda, salt, lemon zest – inside the bowl of your stand mixer or meals processor. Briefly blend or pulse to combine.
- Add the cubed butter and blend with the paddle attachment on low pace till the batter resembles breadcrumbs. If you’re the usage of a food processor pulse a few times to reap this texture.
- Add the eggs and beat to mix, scraping the edges of the bowl to make sure the whole thing is well blended.
- Add the yogurt and beat till the batter is absolutely smooth, again scraping the perimeters of the bowl.
- Either fold your blueberries into the batter or spread a layer of batter into a greased baking tin, adding blueberries on pinnacle and repeating until you have got used up all of the batter. Bake for an hour after which cool within the tin for 10 mins before carefully inverting onto a plate.
- Make the glaze.
- Muddle the blueberries and lemon juice then strain a number of the juice into the icing sugar. You simplest need to add sufficient juice to create a thick however pourable glaze. If you add an excessive amount of alter the consistency through adding greater icing sugar.
- Drizzle the glaze over the cooled cake and enhance with blueberries or fit to be eaten flora.
- Increase the amount of blueberries by way of 1/2 a cup in case you need your cake to honestly be blueberry-packed.