Lemon and Blueberry Swirl Bundt Cake
1 Hour
45 Minutes Total
12 Servings
Give Mum a special treat on Mother’s day with this luscious lemon and blueberry muffin cake. It’s so easy to make with a couple of Betty Crocker ™ Blueberry Muffin Mixes – and the children can help make it too!
Ingredient List
- Vegetable oil, for greasing
- Flour, for dusting
- 2 boxes Betty Crocker™ Low Fat Blueberry Muffin Mix
- 2 medium eggs
- 180ml water
- Zest of 1 lemon, plus extra to decorate
- 200g Betty Crocker™ Zesty lemon Icing
- 25g fresh blueberries
Preparation
- Preheat the oven to 200°C (180°C for fan assisted ovens)/Gas Mark 6. Thoroughly grease and lightly flour a 2 litre capacity bundt tin.
- Make up both the muffins mixes together in a large mixing bowl as directed on the box with the eggs, water and lemon zest.
- Spoon half the mixture into the tin and gently level the surface. Snip the corner of one pouch of the blueberry filling. Insert the tip of the pouch into the muffin mixture at 1-2cm intervals, squeezing in a small amount of filling (approximately 1/2-1 teaspoon) each time (see Tips). Drag a wooden skewer though the mixture in a figure of eight motion to create a rippled effect. Spoon over the rest of the muffin mixture and add the second pouch of blueberry filling in the same way (you may have a small amount of filling leftover). Swirl again with the wooden skewer.
- Bake for 25-35 minutes or until risen, firm to the touch and a skewer inserted into the cake comes out with just a few crumbs on it. Cool in the tin for 5 minutes then turn out onto a wire rack and leave to cool completely.
- Use a small palette knife to spread the lemon icing over the top and down the sides of the cake. Decorate with the blueberries and extra lemon zest.
Tips
- This cake is a great introduction to baking for children. Get them to help stir the muffin mix, spoon it into the tin and squeeze in the fruity filling. Once the cake is baked and cooled, let them spread the icing on the cake and decorate with the blueberries and lemon zest in their own special way!
- Try and squeeze the fruity filling right into the middle of the muffin mixture otherwise it may stick to the edges of the tin during baking. Use a silicone spatula to gently loosen any sticky bits away from the tin before turning out.
