Bundt Cake, cake, dessert, family, fruity cakes and bakes
Comments 4

Blueberry and Lime Bundt Cake


Greetings from the blogging wilderness. I have moved house, unpacked a little and started to plan a lot. In the mean time, I have been quietly finding my way round my new oven (and planning its replacement). So, with an extension in the offing, blog posts won’t be super frequent, but I hope you will stay with me, and that the odd wee recipe like this will keep you interested.

It really is a super simple cake but, I think, very delicious. I tweaked and adapted Felicity Cloake’s Lemon Drizzle Cake recipe and ended up with this. If you want fruity, zingy, and moist, then this is the cake for you. It doesn’t need to be iced or served with cream. And it doesn’t need to be in a bundt tin: a loaf tin or even small round tin would be just as nice.


175g of Butter

175g of Caster Sugar

3 medium eggs

4 Unwaxed Limes (3 might be enough if they are large)

100g of Self Raising Flour

75g of Ground Almonds

150g Fresh Blueberries plus a teaspoon of flour


Juice of the limes (about 100ml)

100g of Caster Sugar


  1. Preheat the oven to 180C or 160C fan oven. Grease or spray your bundt tin (or any other shape that you want to use).
  2. Cream the butter and the sugar until light and fluffy.
  3. Zest the limes to give you three decent teaspoons of zest. Add this to the creamed butter and sugar and mix once more.
  4. Add the eggs, one at a time, with a teaspoon of flour after each addition to stop it from curdling.
  5. Once all the eggs are incorporated, tip the rest of the flour and ground almonds in, and fold in gently.DSC_0193
  6. Coat the blueberries in a teaspoon of flour, add most to the batter, and fold again.
  7. Carefully put the batter into the prepared tin and smooth gently. Scatter the remaining blueberries and gently press in to the batter.DSC_0196
  8. Bake for 30-35 minutes until a skewer comes out clean.DSC_0197
  9. Allow to cool in the tin for 10 minutes then turn out.DSC_0200
  10. Mix the 100g of caster sugar with the juice from the limes and slowly drizzle it over the cake, allowing it to absorb slowly. If you wish to hold some back for serving, do so.


It is very moist and has a tender crumb. I hope you enjoy it as much as our family did.



  1. I love the sound of this recipe but am allergic to almonds. Do you think I could just leave them out? I just found your site through Christina’s Cucina. I love your cakes. Lucinda

    Liked by 1 person

    • I don’t think it would work simply leaving them out. Are you allergic to pistachios? Ground pistachios might work. Otherwise, you would need to increase the flour quantity.


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