Name: Blueberry Lemon Oil Sour Cream Bundt Cakes
Yield: 8-10
Ingredients: 2 1/2 C unbleached all purpose flour; 1 C granulated sugar; 1 Tsp. salt; 1 Tsp. baking soda; 1 1/2 Tsp. baking powder; 1/2 C sour cream; 2 large eggs; 1/2 C + 1 Tbsp. Lemon Olive Oil; 1 Tsp. vanilla extract; 1 Tsp. finely grated lemon zest; 2 cups washed and dried blueberries (1/2 C. reserved); 1/2 C granulated sugar; 2 Tbsp. fresh lemon Juice or the juice of 1 large lemon

Blueberry Lemon Olive Oil Sour Cream Bundt Cakes

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A great snack or dress it up for a fancy dessert

Blueberry Lemon Oil Sour Cream Bundt Cakes

Rated 4.0 stars by 2 users

Servings

8-10

Ingredients

Cake

2 1/2 C unbleached all purpose flour
1 C granulated sugar
1 Tsp. salt
1 Tsp. baking soda
1 1/2 Tsp. baking powder
1/2 C sour cream
2 large eggs
1/2 C + 1 Tbsp. Lemon Olive Oil
1 Tsp. vanilla extract
1 Tsp. finely grated lemon zest
2 cups washed and dried blueberries
(1/2 C. reserved)

Glazed Blueberry/ Lemon Simple Syrup

1/2 C granulated sugar
2 Tbsp. fresh lemon Juice or the juice of 1 large lemon

Directions

Cake

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 C for decoration)
Bake the full size bundt pan for 45- 50 minutes, OR 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.

Glazed Blueberry/ Lemon Simple Syrup

Mix together the lemon juice and sugar in a microwave proof bowl. Heat for 1 minute on high. Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.
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.