• Jo Murray

Lemon and Blueberry Bundt Cake with Lemon Drizzle and Blueberry Compote

Growing up we weren't surrounded by cakes or sweets as such except for Fruit Cake. My Gransha, in Wales, made Wedding Cakes and he made lots of them. So many people I speak to in my family and even people I haven't met (except on online groups) have commented on how he made the cakes for their special day and of the person that he was. Everyone loved Billo and Ann Lewis - everyone knew them and I think that's kind of wonderful.

When I was 8 years old we went back to Wales (as we had emigrated to Australia in 1973). We lived with my grandparents for a short time - in fact the whole visit was short. My parents had sold up everything here in Australia to return home due to homesickness only to realise that they didn't really want to be home as much as they thought and we returned to Australia 10 months later. Not an uncommon thing for families to do as many we know did the same.

During this time, my Gransha was still making cakes and the front room of their house in Trecenydd was always full of bowls of fruit cake mix ready to be baked, cooked cakes, marzipan, bowls of royal icing and decorated cakes ready to be delivered for weddings and other celebrations. I would sit and watch in awe of my Gransha with his precision decorating and you could see the love that went in to each and every single one. He was a master and I was amazed.

After school every day I would go into the front room and marvel at his latest creations. I just loved the smell of the room, it was a comforting sweet smell. The warm cakes cooling releasing that freshly baked aroma, thinking about it is still makes me smile. Except for the day I came home from school and there was a lock on the door. My own fault really! I knew it was due to my own doing as you see every time I went into the room and my Gransha wasn't there I would sneak a few mouthfuls of the cake mix or some icing, I didn't care for the marzipan and to be honest still don't. My Gransha caught on to the fact that I was doing this - maybe not having enough cake mix for a cake one day was the demise of my daily sugar fix.

Oh well - that was the end of my freedom in the front room of West Avenue Trecenydd but all these years later when we do bake or make desserts I always think of my grandfather, his teachings, and his face laced with concentration while preparing cakes for many people from the area. In fact, my mam has always said that I must channel my grandfather as I too have been known to make cakes for celebrations such as birthdays, engagements and evening a couple of weddings. Now a day, I don't make as many but I do enjoy doing so.

Mother's Day has just taken place and we were blessed to have family over to ours for the special day. It was nice to celebrate as last year we were in lockdown and missed this day amongst many of the special days we celebrate. It was a nice afternoon with a filling lunch of prawns and antipasto, lasagne and salad and then to finish of the lunch I made a Lemon and Blueberry Bundt Cake with Lemon Drizzle.

This is a recipe that I came across in a Coles magazine that came out for Easter. It was a great edition of the free magazine - full of cakes and Easter treats. I just knew this was a cake that I wanted to make and try.

Honesty the combination of lemon and blueberries is such a magical taste - it's zesty yet sweet. The cake itself was light and fluffy with a delicate texture. You definitely don't need a huge piece of this cake to feel satisfied - it's glorious with the blueberry compote and some low fat natural yoghurt even though my family had ice cream. The family enjoyed this for it's uniqueness and it's flavours.

Don't stress if you don't own a Bundt baking tin - just use a smaller normal tin or even make muffins.

Lemon and Blueberry Bundt Cake with Lemon Drizzle and Blueberry Compote

(Recipe sourced from Coles)

Serves 16

💚 12sp per serve with Lemon Drizzle

💙 12sp per serve with Lemon Drizzle

💜 12sp per serve with Lemon Drizzle

💚 9sp per serve without Lemon Drizzle

💙 9sp per serve without Lemon Drizzle

💜 9sp per serve without Lemon Drizzle

250 grams reduced fat butter

1 cup (220 grams) caster sugar

1 lemon, rind finely grated, juiced

3 eggs

1 1/2 cups (225 grams) self-raising flour or gluten free self-raising flour

1/2 cup (75 grams) plain flour or gluten free plain flour

1/2 cup (120 grams) light sour cream

200 grams fresh or frozen blueberries


300 grams fresh or frozen blueberries

2 tablespoons caster sugar

1 tablespoon lemon juice


1 cup (160 grams) icing sugar mixture

1 tablespoon lemon juice

Preheat oven to 160°C. Grease a 22cm (top measurement) bundt or fluted ring cake pan and dust evenly with plain flour. Use an electric mixer to beat the butter, sugar and lemon rind in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, sour cream and lemon juice, in batches, stirring after each addition.

Add the blueberries and stir to combine. Spoon into the prepared pan and smooth the surface. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before turning onto a wire rack to cool completely.

To make the blueberry compote, combine the blueberries, sugar and lemon juice in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until the blueberries begin to release their juices. Set aside to cool.

To make the lemon drizzle, place the icing sugar and lemon juice in a small bowl. Stir until a runny paste forms.

Place the cake on a serving platter and spoon over the lemon drizzle. Set aside to set.

Serve cake with extra blueberries and lemon zest along with the blueberry compote, cream, ice cream or what ever takes your fancy.


Oh and just to add some more nostalgia to this post... here I am with my Gransha and my Nana before leaving Wales bound for Australia.

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