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Before you jump to Blueberry Lemon Bundt Cake with Passionfruit Icing recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Inside the Kitchen.
Remember when the only individuals who cared about the environment were tree huggers along with hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared responsibility we have for turning things around. According to the experts, to clean up the natural environment we are all going to have to make some improvements. These kinds of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, mainly by making your kitchen area more green.
A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and 0F. You can certainly minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
From the above it ought to be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Environmentally friendly living is not that difficult. It’s concerning being practical, more often than not.
We hope you got insight from reading it, now let’s go back to blueberry lemon bundt cake with passionfruit icing recipe. You can cook blueberry lemon bundt cake with passionfruit icing using 16 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Blueberry Lemon Bundt Cake with Passionfruit Icing:
- Get Blueberry Bundt Cake:
- Use 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
- Get 2 teaspoons baking powder
- You need 1/2 teaspoon salt
- You need 230 g unsalted butter, room temperature
- Prepare 1 cup packed light-brown sugar
- Prepare 4 large eggs
- Provide 1/2 cup granulated sugar
- Get 1 teaspoon vanilla extract
- Get 1 cup sour cream
- Get 2 tablespoons grated lemon zest
- Provide 2 cups blueberries
- Take Nonstick cooking spray, for pan
- You need Passionfruit icing:
- Use 1/4 cup fresh passionfruit pulp
- Prepare 2 cups pure icing sugar
Instructions 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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