Step-by-Step Guide to Make Homemade Blueberry Lemon Bundt Cake with Passionfruit Icing

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Walk up the stairs. Walk up the stairs to where you live or work instead of using the elevator. This isn't as easy to do if you work on a very high floor but if you work on a lower floor, using the stairs is a superb way to get some extra exercise. Even if your office or home is on one of the top floors, you can decide to get off of the elevator early and take the stairs the rest of the way. Lots of people opt for the easy elevator ride instead of making an effort on the stairs. That just one flight of stairs—when taken a few times a day—can be just the added boost that your system needs.

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We hope you got insight from reading it, now let's go back to blueberry lemon bundt cake with passionfruit icing recipe. To cook blueberry lemon bundt cake with passionfruit icing you only need 16 ingredients and 9 steps. Here is how you cook that.

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

• Provide of Blueberry Bundt Cake:.
• Provide 2 1/2 cups of all-purpose flour, plus 1 teaspoon for blueberries and zest.
• Use 2 teaspoons of baking powder.
• Prepare 1/2 teaspoon of salt.
• Use 230 g of unsalted butter, room temperature.
• Provide 1 cup of packed light-brown sugar.
• Prepare 4 of large eggs.
• Provide 1/2 cup of granulated sugar.
• Provide 1 teaspoon of vanilla extract.
• Use 1 cup of sour cream.
• Provide 2 tablespoons of grated lemon zest.
• Get 2 cups of blueberries.
• Prepare of Nonstick cooking spray, for pan.
• Get of Passionfruit icing:.
• Prepare 1/4 cup of fresh passionfruit pulp.
• Take 2 cups of pure icing sugar.

Steps to make Blueberry Lemon Bundt Cake with Passionfruit Icing :

• Preheat oven to 180 degrees Celsius
• In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
• 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.
• Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
• In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter
• Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
• 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.
• Invert onto a rack; cool completely, top side up.
• For making Passionfruit icing: mixing passionfruit pulp with icing sugar. Ice cake with a hot, clean knife.

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