Bundt Cake Recipe: Upside Down Blueberry Matcha and Lemon
Looking for a unique and delicious cake recipe that's sure to impress? Look no further than this mouthwatering upside-down matcha cake with blueberries and lemon icing! This stunning cake features a layer of juicy blueberries nestled in a rich and buttery cake batter infused with matcha green tea powder. Once baked, the cake is inverted onto a plate to reveal the beautiful blueberry topping. To add a zesty and tangy finishing touch, the cake is then drizzled with a sweet and tangy lemon icing. Not only is this cake a stunning centerpiece for any dessert table, but it's also packed with the health benefits of matcha and antioxidant-rich blueberries. Perfect for any occasion, this upside-down matcha cake is sure to become a new favorite in your baking repertoire!
An upside down cake, just like this matcha upside down cake, is called so because when turned out, the bottom of the cake becomes the top of the cake and the top becomes the bottom, it’s upside down. That means that any fruit or toppings that you chose to use, will need to go into the cake tin FIRST. In this recipe, I’m using a blueberry and brown sugar topping and therefore the topping will need to go into the cake tin before the cake batter.
If you love matcha cake recipes, you may also love this matcha marble lime drizzle cake
Serve a huge wedge of your matcha bundt cake with a lovely cuppa. Here are some great tea time recipes to try:
Make it Dairy Free
Feel free to switch out the butter for a dairy free alternative. I always opt for dairy free baking as I have a milk allergy, it’s a simple switch to make. Either butter, palm shortening or your favourite butter alternative will work for this cake also. I haven’t tried using egg alternatives, however, there are some great egg replacer ingredients in supermarkets these days for easy egg free baking.
What is a Bundt Pan?
A bundt pan or tin is a round donut shaped cake tin. Any cake can be made in a bundt pan, a bundt pan does not refer to the type of cake but the shape of the cake. The name ‘bundt’ comes from a Germany cake called ‘Bundkuchen’. It is a traditional brioche style cake baked in a bundt pan. This upside down cake recipe is perfect to bake in a bundt pan as this type of cake tin allows the cake to be turned out upside down, so the bottom becomes the top and vice versa.
Don’t fret if you haven’t this type of pan hanging around in your cupboards. You can use another cake tin or loaf tin instead. Just note that you may need to adjust the baking times accordingly. Depending on the tin used, I would recommend baking for around 40 minutes and keeping an eye on it so that it doesn’t brown too quickly. If your cake is browning too quickly, but not cooking as fast, cover with some tin foil. Your cake should be golden brown and springy to the touch when fully cooked. An inserted tooth pick will come out clean when your cake is done
Frozen or Fresh Berries
You can easily substitute fresh for frozen blueberries in this recipe. You can also use fresh or frozen raspberries instead of blueberries if you prefer a raspberry and matcha upside down cake. Alternatively, use fresh or frozen summer berries for a summer berry upside down cake.
If you are using frozen berries, there’s no need to thaw the frozen blueberries before baking this cake, they will thaw out fairly quickly when baking in the oven.
How to Make a Bundt Cake with Blueberries, Matcha Green Tea and Lemon Icing
INGREDIENTS (Serves 12)
2 Cups (100g) of Blueberries
1/4 Cup (50g) of Brown Sugar
2 Tablespoons of Butter/Palm Shortening/Butter Alternative
1 Teaspoon of Lemon Juice
2 Tablespoons of Matcha Green Tea
1 Cup (225g) of Butter/Palm Shortening/Butter Alternative
1 Cup (200g) of Caster Sugar
2 Cups (250g) of Plain/All Purpose Flour
4 Eggs
2 Teaspoons of Baking Powder
1 Teaspoon of Vanilla Extract
Pinch of Salt
2 Cups of Icing Sugar
Juice and Zest of 1 Lemon
METHOD
Preheat the oven to 350*F/180*C/Gas Mark 4, grease and line a round tin with parchment paper. Alternatively, grease and lightly flour a bundt tin.
Firstly, mix together the blueberries, 2 tablespoons of melted butter, 1/4 cup of brown sugar and 1 teaspoon of lemon juice. Pour the mixture into the bottom of your prepared cake tin.
To make the cake, cream together the butter/palm shortening and caster sugar until light and fluffy.
Add the eggs, one at a time, add the vanilla extract and then the matcha green tea.
Slowly sieve in the flour, baking powder and salt, and fold in.
Pour into your prepared tin and bake in the oven for around 45 minutes. An inserted skewer will come out clean when the cake is fully cooked.
Allow the cake to cool completely before turning out onto a wire rack.
To make the lemon icing, sieve the icing sugar into a small bowl and slowly stir in the lemon juice to reach the desired consistency. Drizzle over the top of the cake.
Enjoy with a hot cuppa :)
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