If I ever need to bake a cake that is striking in apperance yet always delicious and simple, I would opt for a blueberry cake. Where else will you find a colour so gorgeous and naturally subtle or strong depending on how you use it" Eye catching shades of mauve and purple without a drop of food colour. And bonus, the sweetest, quickest berry available to most people. No need to hull, no seeds, just pop hem into your mouth or top your favourite desserts with them for that show stopper look.

This cake is pretty easy to make except that there is a different set of challenge with intricate bundt cakes that you need to be mindful of. I’ve learnt it the hard way and had a my fair share of destroyed bundts. So please grease your pan enough so as to cover every edge and corner and turn of the design. I normally don’t flour the pan, sometimes I may use a coating of icing sugar if I’m concerned about the texture of the batter. If you know your pan well, feel free to go ahead and follow a technique that works for you.
I hope you enjoy making and sharing this cake with your loved ones.

Lemon Poppy Seed and Blueberry Cake
Makes a medium bundt cake

200g (1 1/3 cups) plain flour
150g (1 cup) self-raising flour
285g (1 1/3 cups) caster sugar
1 tbsp poppy seeds
150g butter, melted, cooled
3 eggs
100ml milk
1 tbsp finely grated lemon rind
100ml (1/3 cup) fresh lemon juice

Blueberry Glaze
1/2 cup blueberries (I used frozen)
1 ...