Blueberry Lemon Olive Oil Sour Cream Bundt Cakes

This desert has blueberries, so it’s super healthy, right!? Yum. You will love these moist and delicious bundt cakes. We like the mini-style best, especially for dinner parties, but it works just as well with a large, standard Bundt pan.

For The Cake:

  • 2 1/2 cups unbleached all-purpose organic flour
  • 1 cup granulated organic sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/2 cup Fresh Harvest Lemon Fused Olive Oil + 1 tablespoon
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 2 cups washed and dried blueberries (1/2 cup reserved)

For the Simple Syrup Lemon Glazed Blueberries:

  • 1/2 cup granulated sugar
  • 2 tablespoon fresh lemon Juice or the juice of 1 large lemon

Preheat the oven to 350 F.

Grease an 8 cup Bundt pan with lemon olive oil, or 8- 1 cup mini-Bundt pans.

In a large bowl, beat the sugar and eggs together until light yellow and thickened.  Add the olive oil, lemon zest, vanilla, and sour cream.

In another bowl, whisk together the dry ingredients.  Add to the wet ingredients and whisk until no dry spots of flour remain.  Fold in the blueberries reserving 1/2 cup for decoration.

For the glaze, mix together the lemon juice and sugar in a small saucepan on medium heat until the liquid begins to slightly bubble. Take off the heat, whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.

Bake the full size Bundt pan for 45- 50 minutes, and the mini-Bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean.  Allow to cool for at least 20 minutes before inverting.

Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat.  Decorate the top/center of the Bundt with the blueberries allow the glaze to run down the sides and soak into the cake.  Serve immediately.

Serves 8-10

 Fresh Harvest Premium Olive Oil and Balsamic