Blueberry bundt cake with lemon icing

Hello all,
Today I have a recipe of a delicious, citrusy blueberry cake for you! But before that I need to tell you about my inspiration behind this bake.

Two weeks ago was my birthday. I turned 28 years old, which I'm very happy about, because finally I left 27 behind me. The number 27 is really difficult to pronounce in Swedish - tjugosju. I'm so relieved I don't have to say I'm tjugosju years old anymore!

For my birthday, my dear friend Christiane (IG: @aliceinthewoodssomewhere) sent me a package filled with wonderful things, among them a beautiful Ravenclaw-styled apron that she had made herself!! I fell in love with everything in my birthday package, but I'm a real sucker for handmade things. I imagine that I can feel the love it was made with. This apron, in true Ravenclaw colours brightened my life with it's bold blue colour. And with that I figured I need to bake something with blueberry in it. So after a little bit of experimenting, I present to you a blueberry bundt cake.

Blueberry bundt cake with lemon icing

INGREDIENTS

• 200 g butter, room temperature
• 2 dl sugar
• 4 eggs
• 4 dl flour
• 2 tablespoons baking powder
• 2 teaspoons lemon zest (I used all the zest I got from 1 lemon)
• 2 tablespoons lemon juice
• 1 dl milk, room temperature
• 250 g blueberries

• 2 tablespoons lemon juice
• 3 dl powdered sugar

DIRECTIONS
Preheat your oven to 175°C. Prepare the bundt tin by buttering it, and then add flour to it so that the cake won't stick to the tin.

Beat the butter and sugar until slightly fluffy. Add the eggs, one at a time.
Mix the dry ingredients (flour, baking powder, lemon zest) together in a separate bowl.
Mix the milk and lemon juice in another bowl.
Alternate between adding the dry ingredients, then the wet, to the butter-and-sugar-mix. Start and end with the dry ingredients. Mix in the blueberries lastly. If you use frozen blueberries, like I did, they might become a bit wet, and might sink to the bottom of the batter (this happened to me). To avoid that, roll the blueberries in a bit of flour, and then add them to the batter.
Bake for 40 minutes, or until a toothpick inserted in the cake comes out dry.

For the icing, mix the lemon juice with the powdered sugar until it becomes thick, but pipeable. Drizzle or pipe the icing onto the cake after it's cooled.

I hope you enjoy this recipe. It was a lot of fun to make it and then bake it, and finally eat it!

Much love,
Mona

Celebrating 1 week of the blog

Today I am celebrating this blog's first week. It might not sound like much, but having kept this blog for a week is great in my book, as this blog is a very trial-and-error kind of thing for me. And the response that I have gotten has been overwhelming and terrific. Thank you to everyone who has been supportive about this blog! It means a lot!
I of course had to celebrate with cake (it's in the name, people!).

This bundt cake is deliciously chocolatey and so moist it disappears in your mouth. It was my first time making it, so it really could go which ever way, but it turned out good. Oh so chocolatey and good! It's lovely and soft, and I served it together with a creamy chocolate ganache. Each slice was like a little bit of heaven. Recipe is further down.

MOIST CHOCOLATE BUNDT CAKE

INGREDIENTS

• 2 dl heavy cream
• 50 grams cocoa powder
• 180 grams sugar
• 150 grams butter, at room temperature
• 3 eggs
• 240 grams plain flour
• 2 teaspoons baking powder

DIRECTIONS

Heat oven to 175°C (350°F). Grease a bundt cake pan and dust with flour.

Mix heavy cream, cocoa powder and half of the sugar together in a saucepan, and bring to a boil. And let cool.

Whisk the rest of the sugar with the butter until light and fluffy. Add the eggs one by one, stirring in between.

Mix the flour and the baking powder in a bowl.

Add the cream and cocoa mixture and the egg and butter mixture alternatively to the flour.

Pour into prepared pan and bake at the lower part of the oven for 50 minutes.

CHOCOLATE GANACHE

INGREDIENTS

• 150 grams dark chocolate, finely chopped
• 1,5 dl heavy cream

DIRECTIONS

Heat the cream in a saucepan until it just starts to boil. Pour it over the chocolate and mix until smooth.

Much Love!