Gondhoraj Lebu and Blueberry Bundt Cake

Preheat oven to 180C. Prepare the bundt pan by greasing it properly with butter.

Sift the flour with the baking powder into a large bowl. Sift two to three times to ensure the baking powder is incorporated properly. Your cake will also turn out lighter.

Cream the butter and sugar with an electric beater till the mixture is a very pale yellow and there are no sugar lumps.

Add the eggs one at a time whisking with every addition. Add the vanilla at this stage. Whisk till all the eggs are in. Add the gondhoraj lemon zest and mix.

Now add the sifted flour a little at a time till all the flour is blended and you have a thickish batter. Chuck in half the blueberries and mix into the batter with a spoon. Don't use the electric mixer or the blueberries will turn to mush

Pour the batter into the prepared bundt pan leaving an inch from the top and then add the remaining blueberries on top. Bake the cake for approximately 40 minutes in the preheated oven till a skewer poked into the cake comes out clean.

If you have leftover batter bake it in a small loaf tin or any other suitable cake tin.

Make the glaze by mixing icing sugar into the lemon juice and blending with a fork. You should have a thick lump free solution. Add the lemon zest to it and stir well.

Once the cake is baked remove from the oven and let it cool in the bundt pan. Once cooled remove the cake onto a plate and then drizzle with the glaze. Your Gondhoraj and Blueberry Bundt is ready to serve!