Lemon Blueberry Snacking Cake Recipe
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.
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.