Leccino Blueberry Lemon Bundt Cake
- Preparation: 20min
- Cooking Time: 30-40min
- Serves: 8
– 90g Plain Flour
– 110g Almond Meal
– 1 teaspoon Baking Powder
– Pinch of Sea Salt
– 200g frozen Blueberries (mixed with 1 tablespoon of plain flour)
– 190g Caster Sugar
– 2 teaspoons Vanilla Extract
– 3 large Eggs
– 125ml Leccino EVOO
– 1 Meyer Lemon (grated rind only)
Preheat oven to 150°C, fan forced. Grease and flour a 6-cup Bundt pan.
Place in a food processor; the plain flour, almond meal, baking powder and salt. Pulse to mix the dry ingredients.
Mix the blueberries with the plain flour in a bowl. Set aside.
In a mixer, whisk the sugar and eggs until smooth. Slowly add in the EVOO. Add the grated lemon rind and vanilla extract.
Fold in the flour quickly.
Pour half the cake mixture into the bundt pan. Spoon in a layer of blueberries. Pour in the rest of the mixture. Top with the remainder of blueberries.
Bake for 30-40 minutes, until when tested with the a cake skewer, it pulls out clean.
Cool the cakes on a rack. Serve.
Optional: Lemon Icing Glaze
– 1 tablespoon Lemon Juice
– 70g Icing Sugar
Add the lemon juice to shifted icing sugar. Whisk together until smooth. Spread the glaze over the top of the cake. Let the icing set, slice and serve.