A light, airy bundt cake built on Della Terra Lemon Olive Oil, folded with juicy blueberries and bright lemon juice for a soft, fragrant crumb. Finished with a simple lemon glaze and glossy blueberries, it’s fresh, elegant, and perfectly balanced between sweet and citrus.
Prep: 25 minutes
Cook: 50–60 minutes
Makes: 10–12 servings
Ingredients
Cake
- 2¾ cups unbleached all-purpose flour
- 1 tbsp baking powder
- ½ tsp sea salt
- 8 extra large eggs, room temperature
- 1½ cups organic sugar
- ¼ cup fresh squeezed lemon juice
- 1 tsp vanilla extract
- 1 cup + 1 tbsp Della Terra Lemon Olive Oil
- 2 cups blueberries, washed and dried (½ cup reserved)
Simple Syrup Glaze
- ½ cup organic sugar
- 2 tbsp fresh lemon juice
- ½ cup reserved blueberries
Instructions
- Preheat oven to 350°F. Brush a 10-cup bundt pan with 1 tbsp Lemon Olive Oil and lightly flour the sides.
- In a medium bowl, whisk together flour, baking powder, and sea salt. Set aside.
- In a large bowl, beat eggs on high speed until frothy.
- Gradually add sugar and continue beating until pale and thick, about 4–5 minutes.
- Reduce mixer speed to medium and slowly add lemon juice, vanilla, and Lemon Olive Oil. Mix until fully incorporated.
- Gently fold in half of the flour mixture until just combined.
- Add remaining flour mixture and 1½ cups blueberries. Fold carefully until just incorporated.
- Pour batter into prepared bundt pan and bake for 50–60 minutes, or until a toothpick inserted in the centre comes out clean.
Simple Syrup Glaze
- Combine lemon juice and sugar in a microwave-safe bowl.
- Heat for 1 minute on high, then whisk until smooth and sugar is dissolved.
- Allow glaze to cool slightly, then stir in reserved blueberries.
To Finish
- Allow cake to cool completely in the pan.
- Invert onto a serving plate.
- Drizzle with blueberry lemon glaze and serve.