Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a Good dish, blueberry lemon bundt cake with passionfruit icing. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Blueberry Lemon Bundt Cake with Passionfruit Icing is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Blueberry Lemon Bundt Cake with Passionfruit Icing is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook blueberry lemon bundt cake with passionfruit icing using 16 ingredients and 9 steps. Here is how you can achieve that.

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

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