Lemon, Elderflower & Blueberry Bundt Cake Recipe | Abel & Cole

Lemon, Elderflower & Blueberry Bundt Cake

Cooking time
Serves6-8 people
Lemon, Elderflower & Blueberry Bundt Cake

A ring of floral elderflower and lemon soaked sponge, studded with sweet blueberries and a dusting of icing sugar, makes a mouthwatering springtime treat.


  • 200g self raising flour, plus etxra to dust
  • 4 lemons
  • 200g sugar
  • 250g butter, room temperature
  • 4 large eggs
  • 250g blueberries
  • 2 tbsp elderflower cordial
  • Icing sugar, for dusting
  • Double cream, to serve

Prep: 20 mins | Cook: 40 mins

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1. Preheat your oven to 190°C/Fan 170°C/Gas 5. Grease a bundt or ring cake tin well and lightly dust with a pinch or two of flour till evenly covered. Finely grate the zest of 2 lemons into a bowl and squeeze in the juice. Set aside.
2. Place the butter and 150g of the sugar (save the remaining 50g for later) in a large mixing bowl and beat till pale and creamy (an electric whisk or freestanding mixer will speed up this process).
3. Beat the eggs, one at a time, into the sugar and butter, making sure that each egg is fully combined into the mix before adding the next. Don't worry if the mixture looks a little split at this point.
4. Sift the flour into the bowl and fold in till just combined. Stir in the lemon zest and juice, then fold in the blueberries. Spoon the mixture into the prepared tin and slide into the hot oven. Bake for 40-45 mins, or till golden brown on top and a skewer inserted into the centre of the cake comes out clean.
5. Allow the cake to cool in the tin for 5-10 mins, then carefully turn it out onto a large plate and allow to cool.
6. While the cake is still warm, squeeze the juice of the remaining 2 lemons into a bowl. Pour in the remaining 50g caster sugar and stir in 2 tbsp elderflower cordial till well combined. Use a spoon to drizzle the liquid evenly over the hot cake. Leave to cool completely, before dusting with a sprinkle or two of icing sugar. Serve with lashings of cream and cups of tea.
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