Blueberry lemon bundt cake

Prep time: 35 minutes, plus cooling time Cook time: 1 hour

Serves 12

I call this a breakfast or brunch bundt since it’s bursting with both blueberries and buttermilk.

INGREDIENTS For the blueberry lemon cake

– 225g unsalted butter, at room temperature, plus extra for greasing

– 365g plain flour, plus

extra for dusting

– 1½ tsp baking powder

– ¼ tsp bicarbonate of soda

– 240ml buttermilk

– grated zest of 2 lemons

– 2 tbsp lemon juice

– 1½ tsp vanilla extract

– 400g granulated sugar

– 4 large eggs, at room temperature

– 280g fresh blueberries

For the lemon glaze

– 165g icing sugar, plus extra as needed

– 2 tbsp whole milk, plus extra as needed

– 1 tbsp lemon juice

– dark summer berries, such as blueberries and blackberries, to decorate

METHOD

To make the blueberry lemon cake, preheat the oven to 180C/160C fan/ gas mark 4. Grease and flour a 2.4-2.8-litre bundt tin or use baking spray; set aside.

Set aside one tablespoon of the flour. Place the remaining 350g in a medium bowl. Add the baking powder, bicarbonate of soda and a quarter of a teaspoon of fine sea salt, and whisk to combine. Set aside.

In a small bowl, whisk together the buttermilk, lemon zest, lemon juice and vanilla; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together on mediumhigh until pale and fluffy, about four minutes. With the mixer on low, add the eggs, one at a time, and mix well, scraping down the sides of the bowl with a rubber spatula between additions. Add the flour mixture in three additions, alternating with the buttermilk mixture, and mix until just combined.

In a small bowl, toss the blueberries in the reserved tablespoon of flour. Gently fold the blueberries into the batter using a rubber spatula.

Pour the batter into the prepared tin and bake for 55-60 minutes, or until a skewer inserted into the centre comes out clean and the cake is golden brown. Transfer the cake to a wire rack to cool for 10 minutes before carefully removing from the tin to cool completely.

Meanwhile, to make the lemon glaze, whisk together the icing sugar, milk and lemon juice in a medium bowl until well combined and smooth. Add more icing sugar or milk as needed to create a thick but pourable glaze.

Place a sheet of baking paper underneath the rack holding the cooled cake. Pour the glaze over the top of the cake, letting it drip down the sides.

Decorate with a crown of dark summer berries. Allow the glaze to set at room temperature for about 15 minutes before you serve.

Recipes from Sweet Paris: Seasonal Recipes from an American Baker in France (Harpercollins, £20)