Lemon and blueberry bundt cake

Bundt cake tins offer an effortless solution to livening up any cake recipe, giving an added wow-factor.  I love the extra crumbly edges of slightly caramelised cake batter thats melt in the mouth when enjoyed alongside a nice hot cup of tea.  This recipe uses frozen blueberries so you can enjoy summer textures and flavours guilt-free throughout the year.
Serves 8-12, 20mins preparation, 30mins cooking
Ingredients:

• 225g salted butter, room temperature
• 225g caster sugar
• 225g self-raising flour
• 4 egg, whisked, room temperature
• 2 lemons, juice and zest
• 150g frozen blueberries
• 50g icing sugar

Method:

1. Preheat the oven to 180C/160C fan/gas 4.
2. Grease and flour the bundt cake tin.
3. Using an electric whisk, beat together the butter and sugar until pale and fluffy.
4. Add 2tbsp of flour to the mixture then gradually add the egg, whisking continuously until well combined.
5. Whisk in the remaining flour and half the lemon zest then fold in the blueberries with a large metal spoon.
6. Pour the batter into the cake tin and bake in the oven for 25-30mins until the cake is risen and golden and a knife comes out cleanly when inserted into the middle.  Remove from the oven, turn out onto a wire rack immediately and leave to cool fully.
7.  Meanwhile, mix together the icing sugar and lemon juice until smooth.  Drizzle over the cake and garnish with the remaining lemon zest.

Tip: When using bundt tins slightly reduce the cooking time.   As there is more surface area touching the cake batter is cooks quicker.