12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Holiday Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed


Blueberry, Lemon Olive Oil & Sour Cream Bundt Cake

For The Cake
2 1/2 cups      All Purpose Flour
1 cup             Granulated Sugar 
1 tsp              Salt
1 tsp              Baking Soda
1 1/2 tsp        Baking Powder
1/2 cup          Sour Cream
2 large           Eggs
1/2 cup          INFUSED Lemon Olive Oil + 1 tablespoon 
1 tsp              Vanilla Extract
1 tsp              Lemon Zest
2 cups           Blueberries (1/2 cup reserved), washed and dried

For the Simple Syrup Lemon Glazed Blueberries
1/2 cup          Granulated Sugar
2 TBSP          Fresh Lemon Juice 

Preheat the oven to 350 F.

Grease an 8 cup bundt pan with INFUSED Lemon Olive Oil or eight 1 cup mini-bundt pans. 

In a large bowl, beat the sugar and eggs together until light yellow and thickened.  Add the INFUSED Lemon 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 cup for decoration.

For the glaze, 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.

Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean.  Allow to coll for at least 20 minutes before inverting. 

Allow the cake to cool fully. 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.

Serves 8-10

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