lemon and blueberry olive oil bundt cake

lemon and blueberry olive oil bundt cake

• 29 Sept 2024

I wanted to test out the cake goop that had failed so spectacularly and to test it out I used a bundt tin with more elaborate pattern. But what bundt cake to make, I asked myself?

A few posts back I made a lime and raspberry bundt cake and I kept thinking how familiar the cake was to me. Looking through the archives I found a recipe for a whole blood orange olive oil cake that was very similar to that recipe so I adapted it to make this lemon and blueberry olive oil cake.

I've made a few bundt cakes since the great cake goop disaster of 2024, and I've discovered if I use the cake goop plus a dusting of flour, the cakes have all come out unscathed. The ultimate cake goop test will involve a cake made with golden syrup which usually welds itself firmly to the cake tin. It's in the pipelines. 

Here's the recipe for you which makes a small bundt cake, using a 5-cup bundt tin. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Lemon and blueberry olive oil bundt cake 

Ingredients
135g caster sugar
3 tsp lemon rind
1 egg, beaten
½ cup Greek yoghurt

20g lemon juice
½ cup extra-virgin olive oil or a neutral tasting oil
1 cup (150g) self-raising flour
pinch salt

85g blueberries, fresh or frozen

To decorate
Sifted icing sugar or lemon icing, recipe below
Candied lemon rind/dried blueberries

Lemon Icing
100g sifted icing sugar

pinch salt
3 tsp lemon juice

Method
Grease a 5-cup bundt tin with cake goop (equal quantities of softened butter, oil and flour) then lightly dust with flour. Place the tin in the fridge until required.

Preheat the oven to 180°C, conventional. 

Mix the sugar and lemon rind together in a bowl, and using your fingertips, rub everything together until the sugar is fragrant and damp. Add the egg and whisk until pale and thick. Beat in the yoghurt and lemon juice, then gradually whisk in the olive oil.

Sift the flour into a large bowl so it’s lovely and aerated. Remove 1 tbs flour to coat the blueberries. Slowly pour the wet ingredients into the flour and using a large spoon or spatula, gently fold everything together until just combined. Toss the blueberries lightly with the reserved flour (this will prevent them from sinking to the base of the cake), then add to the batter and gently fold through until just combined. Pour the batter into the prepared cake pan.

Bake for 45 minutes on the centre rack at 180°C, conventional, or until a toothpick inserted in the centre of the cake comes out clean. Cool in the pan on a wire rack for 10 minutes and then invert the cake onto the rack to cool completely. When cool, dust with icing sugar or you can top with some lemon icing.

Lemon icing

In a small bowl combine the icing sugar with the salt. Add enough juice to form a thick icing. Drizzle the icing over the top of the cooled cake, decorating with a few dried blueberries and candied lemon rind if desired. Allow to set before serving.

This is a nice, easy to make cake that always delivers on flavour. 

See you all again next week with some more baking from my kitchen. 

Bye for now, 

Jillian