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

Lemon Birthday

Hello all you lovely people,
I hope you are doing well. Today is my birthday, I turn 26, and I am weirdly okay with it.

I had an excellent birthday together with my lovely family. I received great gifts (among them Harry Potter related ones), and we saw Moana (which was so beautiful, and I wish Lin-Manuel Miranda will get the Oscar so badly)!

If you follow me on instagram you will have seen the amazing cake that my family got for me. It was fancy, and gorgeous. It was inspired by the Swedish Princesstårta in flavours, but made to look a bit more haute. It had an almond base and was filled with raspberries and topped off with a vanilla bavarois.

You would think that that cake would be enough, but no. Being who I am, I also needed to bake a birthday cake of my own, and while mine was much simpler, it was still delicious.

I made a lemon and vanilla layered cake with whipped cream frosting and a filling of lemon curd. It was one of the easier cakes I've ever done, so I thought I'd share the recipe with you.

Lemon and Vanilla Birthday Cake

INGREDIENTS

• 345 grams flour
• 1 tablespoon baking powder
• 225 grams butter, at room temperature
• 300 grams sugar
• 4 eggs
• 1 teaspoon vanilla powder
• 250 ml milk
• 300 ml whipping cream
• 300 ml lemon curd
• Yellow food colouring (optional)

DIRECTIONS

Preheat the oven to 175°C. Prepare two 20 cm round pans with parchment paper at the bottom.
In one bowl, sift the flour and baking powder together. In another bowl beat the butter until a bit fluffier. Then add the sugar and beat for several minutes until light and fluffy. Add the eggs, one at a time, and add the vanilla. Add a third of the sifted flour and baking powder to the egg mixture, then add half of the milk. Continue to add the second third of the flour and finish off by adding the last half of the milk, followed by the last third of the flour.

Spread the batter into the two prepared pans, I like to weigh them so that they become equal in size. And then bake for about 30-35 minutes depending on your oven. A toothpick inserted in the centre should come out clean.
Let the cakes cool completely before you proceed.

Place one of the cakes upside down on your serving plate. Spread 250 ml of lemon curd on the cake. Then place the other cake (also upside down) on top of the spread lemon curd.

Whip the rest of the lemon curd together with the whipping cream until stiff peaks, adding a few drops of food colouring if wanted. Proceed to spread the lemon whipping cream frosting around and on top of the layered cake. Save a bit of the frosting to pipe a border around the cake and add sprinkles if wanted. My sprinkles are from Sweetapolita.

There you have it! Simple as that.
It became a very moist and fresh tasting cake. I liked it, especially considering it was done in a flash.

Have a fantastic week!
Much love,

Lemon Yellow

I love almost all colours. I like different shades of different colours, and I like what you can express with colours. Recently I've had a predilection to yellow.

Yellow is a colour I wouldn't have gone for a couple of years ago, but upon noticing that it goes well with my skin tone I've grown fond of the colour, to the point where apart from black it is the colour I have the most dresses of. Yellow is a happy colour, and for me it does not fail to make my day a little brighter.

When I was a child other children would often say a rhyme: "Gult är fult", which is Swedish for "Yellow is ugly". I think that might have clouded my perception of the colour for quite some time, only to now realise the joy that lies in the colour yellow.

These bright yellow lemon cupcakes fill me with joy.

LEMON CUPCAKES

INGREDIENTS

• 120 grams butter, at room temperature
• 130 grams sugar
• 4 eggs
• 195 gram flour
• 2 teaspoons baking powder
• Zest of 1 lemon
• 1 teaspoon vanilla powder
• 60 ml milk

DIRECTIONS

Preheat oven to 175°C.
Beat the butter and sugar until light and fluffy then gradually add the eggs. Add the vanilla powder.
In another bowl, mix together the flour, baking powder and lemon zest.
Add some of the flour mixture to the egg mixture and then add some of the milk. Continue like this until all the flour and milk is added.
Bake for 16 to 20 minutes in the oven.

LEMON CREAM CHEESE FROSTING

INGREDIENTS

• 150 grams butter, at room temperature
• 200 grams cream cheese
• 3 dl powdered sugar (icing/confectioners sugar)
• 1 tablespoon lemon juice
• Food colouring (optional)

DIRECTIONS

Mix the butter and cream cheese until smooth and well blended. Add the powdered sugar and the lemon juice and mix again until just combined. Colour the frosting with food colouring if desired.