Lemon Blueberry Bundt Cake
- Prep: 15 minutes
- Bake: 60 minutes
- Serves: 10 - 12
- 2 and 3/4 cups. unbleached all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. sea salt
- 8 extra large eggs (room temperature)
- 1 and 1/2 cups. organic sugar
- 1/4 cup. fresh squeezed lemon juice
- 1 tsp. vanilla extract
- 1 cup. Lemon Olive Oil
- 1 tbsp. Extra Virgin Olive Oil
- 2 cups washed and dried blueberries (1/2 cup. reserved)
- Simple Syrup Glaze:
- 1/2 cup. organic sugar
- 2 tbsp. fresh lemon juice
Preheat oven to 350°F. Brush a 10-cup capacity bundt pan with 1 tbsp. of Extra Virgin Olive Oil and lightly flour sides.
Place flour, baking powder and salt in a medium bowl. Mix well and set aside.
In a separate bowl, beat eggs with a hand mixer at high speed until frothy. Slowly add sugar and continue beating until pale and thick (approx. 4 - 5 minutes). Reduce speed to medium, slowly adding in lemon juice and Lemon Olive Oil. Continue beating until well incorporated. Fold half of flour mixture into egg mixture until just incorporated. Add the remaining flour mixture and 1 and 1/2 cups of blueberries. Fold until just incorporated.
Pour batter into pan and bake for 50 to 60 minutes until risen and a toothpick inserted in the center comes out clean.
While the cake is baking, make the glaze. Mix together lemon juice and sugar in a microwave proof bowl. Heat for 1 minute on high. Whisk and allow glaze to sit until all sugar is dissolved and glaze becomes transparent. When glaze has cooled, toss in 1/2 cup reserved berries in glaze.
Allow cake to cool fully. Invert onto serving plate and drizzle with blueberry glaze, serve!