Lemon and Blueberry Olive Oil Cake


Lemon and blueberry olive oil cake

It is the perfect cake to serve at the end of a holiday meal, the ideal cake to offer with an afternoon tea, and the best cake to snack on late at night, when you have already had dessert.

Key Ingredients

lemon zest

all-purpose flour

and more...

In a medium sized bowl whisk together the flour, baking powder, baking soda and salt.  Set aside.

Step 1

In a small bowl, combine the lemon zest with the sugar and use your fingers to rub the two together.

Step 2

Beat the eggs together with the sugar and zest.  Beat for 5 minutes and then slowly pour in the other ingredients.

Step 3

Add some flour to the blueberries and toss to coat. Add this to the wet ingredients in the mixing bowl.

Step 4

Pour in the batter in the bundt pan. Bake for 60 - 70 minutes. Remove from oven and let cool.

Step 5

- If you are using frozen blueberries, there is no need to defrost them. - I prefer using wild blueberries which are smaller than cultivated blueberries, but either will do.

Easy Tips

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