The LEMON AND BLUEBERRY BUNDT CAKE is a simple yet indulgent dessert, delicate and soft, which as soon as it comes out of the oven fills your home with the scent of good things, as often happens with grandma’s recipes: easy but unforgettable.
It’s a perfect cake to serve at breakfast, but it can liven up an afternoon snack and make a lovely impression even with an afternoon tea with friends. In short, it has both flavor and beauty to belong on any table.
The special quality of this cake lies in its lightness, mainly due to the potato starch and yogurt, and in its intense aroma from the lemon zest. The blueberries, folded into the batter, keep it moist and therefore very tempting. Finally, the glaze adds both beauty and a little extra taste to complete the creation for the delight of the eyes and palate.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 8-10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 294.63 (Kcal)
- Carbohydrates 43.36 (g) of which sugars 23.36 (g)
- Proteins 4.69 (g)
- Fat 12.67 (g) of which saturated 1.82 (g)of which unsaturated 10.21 (g)
- Fibers 0.70 (g)
- Sodium 65.53 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs (medium, at room temperature)
- 3/4 cup granulated sugar
- 2/3 cup plain yogurt
- 1/2 cup sunflower oil (about 130 g (approximately 1/2 cup plus 1 tablespoon))
- 1 2/3 cup all-purpose flour
- 3.5 oz potato starch
- 1 sachet (approx. 16 g) baking powder
- 1 pinch salt
- lemon zest (from an unwaxed lemon)
- 1 cup fresh blueberries
- 1 egg white egg white (about 25 g)
- 2/3 cup powdered sugar (confectioners')
- 8 drops lemon (juice or extract)
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Sieve
- 1 Bundt pan
Steps
Preparing the LEMON AND BLUEBERRY BUNDT CAKE is very easy.
In a bowl place the eggs, sugar, lemon zest and a pinch of salt. Using an electric whisk, beat everything until you obtain a pale and frothy mixture.
Add the room-temperature yogurt and fold it in. Add the oil in a thin stream while mixing until incorporated.
Add the sifted flour, potato starch and baking powder and mix well until the batter is smooth.
Finally, fold in the blueberries dusted with a little flour (reserve some for decoration) using a spatula.
Pour the batter into an unst greased 9.5-inch (24 cm) silicone bundt pan (if using a traditional pan, butter and flour it), level the surface and bake in a preheated conventional oven at 356°F (180°C) for 45 minutes. As always, check for doneness with the classic toothpick test.
Once baked, leave the lemon and blueberry bundt in the oven for another 5 minutes with the door slightly ajar, then remove it and let it cool completely. Once cool, unmold it and place it on a wire rack so it can dry thoroughly.
Meanwhile, prepare the LEMON GLAZE.
In a bowl put the room-temperature egg white and the lemon juice. Whip with an electric whisk until it becomes white and frothy. When it begins to thicken, gradually add the sifted powdered sugar little by little and continue whipping.
As soon as the glaze is smooth, you can decorate your lemon and blueberry bundt cake.
