lemon-blueberry-snacking-cake

Lemon Blueberry Snacking Cake Delight

Simply Wanderfull

Simply Wanderfull

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This lemon blueberry snacking cake is bursting with flavour. The zesty taste of the lemon paired with the sweetness of wild blueberries gives a zesty sweet and totally satisfying balance of flavour!

This lemon blueberry snacking cake can be described as moist, tender and simply delicious. So pour yourself a cup of coffee or tea and read on how to make this easy and most delightful treat. 

2 essential ingredients:

This lemon-blueberry snacking cake is so moist and delicious. What sets this cake above the rest is two essential ingredients: olive oil and yogurt

lemon-blueberry-snacking-cake

Olive oil is a versatile and beneficial ingredient in baking, and it works particularly well in snacking cakes for several reasons:

  1. Moisture Retention: Olive oil contributes to the moisture content of the cake, resulting in a moist and tender crumb. This is especially important in snacking cakes, where you want a delightful and easy-to-enjoy texture.

  2. Richness and Flavor: Olive oil adds a distinct and rich flavor to the cake, enhancing its taste profile. Depending on the type of olive oil used (extra virgin, light, etc.), it can impart fruity, peppery, or other nuanced notes to the cake.

  3. Healthier Fat Option: Olive oil is a healthier fat option compared to some traditional baking fats like butter or shortening. It contains monounsaturated fats, which are considered heart-healthy.

  4. Nutritional Value: Olive oil contains antioxidants and other beneficial compounds that contribute to the nutritional value of the cake. While the amounts used may not be significant, every little bit of nutritional benefit counts.

  5. Lighter Texture: Olive oil tends to produce a lighter and airier texture in cakes, especially when compared to denser fats like butter. This quality is desirable in snacking cakes, making them easy to enjoy in smaller portions.

  6. Versatility: Olive oil is versatile and pairs well with a variety of flavors. It complements both sweet and savory ingredients, making it a suitable choice for cakes that might include fruits, nuts, or spices.

  7. Easy to Work With: Olive oil is liquid at room temperature, which makes it easy to incorporate into the batter. It eliminates the need for softening or melting, simplifying the baking process.

  8. Dairy-Free Option: For those with dairy allergies or dietary restrictions, using olive oil can be a great alternative to butter or other dairy-based fats.

When using olive oil in a snacking cake, it’s important to choose a good-quality olive oil with a flavor profile that complements the other ingredients in the recipe. I love to use Bertolli Extra Light Tasting Olive Oil.  Additionally, it’s recommended to use a mild or light olive oil if you prefer a subtler olive oil flavor in the finished cake.

lemon-blueberry-olive-oil-cake-bundt-recipe

Using yogurt in a cake recipe can contribute to a foolproof and reliable baking experience for several reasons:

  1. Moisture Content: Yogurt adds moisture to the cake, helping to create a soft and tender crumb. This is especially beneficial in cakes that might otherwise be prone to dryness.

  2. Fat Content: Yogurt contains a moderate amount of fat, contributing to the overall richness and flavor of the cake. Fat is crucial for the texture and mouthfeel of baked goods.

  3. Acidity: The acidity in yogurt reacts with baking soda, producing carbon dioxide gas. This helps the cake rise and become light and fluffy. This is particularly important when baking without eggs or in recipes that require leavening agents.

  4. Tenderizing Effect: The lactic acid in yogurt helps tenderize gluten, making the cake more tender. This is especially useful when you want a delicate texture in your cake.

  5. Flavor Enhancement: Yogurt adds a subtle tangy flavor to the cake, enhancing the overall taste profile. This can be especially beneficial when combined with fruits like lemon or blueberries.

  6. Versatility: Yogurt is versatile and can be used in various forms, such as Greek yogurt or regular yogurt. It can also be flavored or plain, allowing for flexibility in flavor profiles.

  7. Egg Replacement: In some cases, yogurt can be used as a partial or full replacement for eggs in a recipe. This is helpful for those with egg allergies or for vegan baking.

  8. Consistency: Yogurt provides a consistent and uniform texture to the batter, making it easier to work with. It helps ensure that the ingredients are well-blended, resulting in a more even bake.

  9. Healthier Option: Depending on the type of yogurt used, it can be a healthier alternative to some other fat sources like heavy cream or sour cream.

When baking, the moisture, acidity, and fat content in yogurt create a balanced environment for the other ingredients, promoting a cake that is moist, tender, and flavorful. It’s a reliable addition that contributes to the success of the recipe, making it more forgiving for home bakers.

lemon-blueberry-sncaking-cake-olive-oil

lemon zest & sugar

Another little trick to making this lemon blueberry snacking cake delicious is to work the lemon zest into the sugar before adding any other ingredients.

Magic is created when working the sugar and lemon zest together and I assure you that this extra step is well worth it as it greatly enhances the vibrant flavours of the lemon.

use a bundt pan

I love using a Bundt Pan to make this moist delicious snacking cake. There are a few reasons why a bundt pan works well.

  1. Elegant Appeal: Bundt pans are known for creating visually appealing cakes with intricate designs. The distinctive shape adds an elegant touch to the finished product, making it ideal for occasions where presentation matters.

  2. Even Baking: The central tube in a bundt pan allows for more even distribution of heat during baking. This can result in a cake that cooks uniformly throughout, minimizing the risk of unevenly baked sections.

  3. Caramelization: The intricate design and larger surface area in a bundt pan can contribute to more areas where the batter comes into contact with the pan. This increased contact can lead to more caramelization, creating a golden crust that adds flavor and texture.

  4. Ease of Serving: The central tube in a bundt cake creates a natural well in the center, making it easy to fill with glazes, sauces, or other toppings. This can enhance the overall flavor and presentation of the cake.

  5. Versatility: While bundt pans are often associated with cakes, they can also be used for other baked goods, such as bread or even savory dishes. The shape allows for creativity in the kitchen.

  6. Effortless Release: Many bundt pans come with non-stick coatings or are made from materials that facilitate easy release. This can make it simpler to remove the cake from the pan without it sticking.

  7. Faster Baking: The design of a bundt pan, with a hollow center, allows for quicker baking times as heat reaches the center more efficiently. This can be advantageous when you’re looking to save time.

get wild!

When it comes to the blueberries I like to use and recommend wild blueberries or fresh picked blueberries for my baking.

Wild blueberries can usually be found in the freezer section of your local grocery store. Take note that wild blueberries are much smaller than regular blueberries. 

Ingredients:

Lemon Blueberry Snacking Cake:

1 1/2 cups all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. Salt

3/4 cup sugar

1 tbsp. Lemon zest (2 lemons)

3/4 cup plain yogurt or sour cream

1/2 cup Bertolli extra light olive oil

2 large eggs

2 tsp. Vanilla extract

2 cups wild blueberries, frozen or fresh blueberries

Lemon glaze

Lemon Glaze:

3/4 cup icing sugar

2 tbsp. Fresh lemon juice

1 tsp vanilla extract

directions:

 

  • Preheat your oven to 350°F (175°C). Grease a 9″ inch round bundt cake pan. 
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, add the sugar and lemon zest. Use your fingers to blend the sugar and lemon zest together really good. This flavours the sugar and gives the entire snacking cake a delicious balance of zesty sweet. A lemony goodness.
  • Add the yogurt, olive oil, eggs and vanilla and whisk to combine.
  • Add the dry ingredients to the wet ingredients all at once. Mix until just combined.
  • Fold in blueberries 
  • Spread the batter evenly into the prepared bundt cake baking pan.
  • Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.

Prepare Lemon Glaze:

  • In a small bowl, whisk together the powdered sugar, fresh lemon juice, and vanilla extract until smooth.
  • Once the cake is completely cooled, drizzle the lemon glaze over the top.
  • Place in a covered cake dish and enjoy with a tea or coffee.

Let's Make It Together!

lemon-blueberry-snacking-cake-recipe

Lemon Blueberry Snacking Cake Recipe

simplywanderfull
This delightful medley of fresh blueberries, zesty lemon, velvety yogurt, and the fruity notes of olive oil creates a snacking cake that transcends the ordinary, offering a symphony of textures and tastes with every bite. A great cake to bring to a picnic or serve to company.
Course Breakfast, Dessert, lunch
Cuisine American

Ingredients
  

  • 1 1/2 cups all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. Salt
  • 3/4 cup sugar
  • 1 tbsp. Lemon zest 2 lemons
  • 3/4 plain yogurt or sour cream
  • 1/2 cup Bertolli extra light olive oil
  • 2 large eggs
  • 2 tsp. Vanilla extract
  • 2 cups wild blueberries frozen
  • Lemon glaze

Lemon Glaze Ingredients:

  • 3/4 cup icing sugar
  • 2 tbsp. Fresh lemon juice
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line a 9" inch bundt cake.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, add the sugar and lemon zest. Use your fingers to blend the sugar and lemon zest together. This flavours the sugar and gives the entire snacking cake a delicious lemony sugar balance of flavour.
  • Add the yogurt, olive oil, eggs and vanilla and whisk to combine.
  • Add the dry ingredients to the wet ingredients all at once. Mix until just combined.
  • Fold in blueberries
  • Spread the batter evenly into the prepared bundt cake baking pan.
  • Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.

Lemon Glaze:

  • In a small bowl, whisk together the powdered sugar, fresh lemon juice, and vanilla extract until smooth.
  • Once the cake is completely cooled, drizzle the lemon glaze over the top.
  • Place in a covered cake dish and enjoy with a tea or coffee.
Keyword cake, lemon blueberry, lemon cake, lemon glaze, snacking

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Enjoy your cake!

I hope that you find this recipe for lemon blueberry snacking cake to be helpful and delicious. I love to share it with you and your family and friends. Feel free to comment, or share your thoughts below! I would love any feedback. I appreciate you taking the time to read my blog article, enjoy the cake and happy baking!

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