Another beautiful day to share a delicious cake recipe with you!

Lemon blueberry bundt cake, a flavorful dessert with a delightful citric aroma. Definitely a great idea for a brunch or dinner with friends. In my case, took it for coffee break at the lab yesterday.

It’s  also a very versatile cake, you can bake it using a bundt pan or just a regular round or rectangular. I used s silicon bundt cake (small) and a rectangular one. Hope you try it!

Ingredients

For the cake!

• 1 cup olive oil
• 1 cup granulated sugar
• 3/4 cup applesauce
• 1 tablespoon fresh lemon zest
• 4 large eggs room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup fresh lemon juice (from about 3 lemons)
• 2 cups fresh or frozen blueberries
• 2 tablespoons all-purpose flour

For the frosting:

• 1/2 cup powdered sugar
• 1 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice

For decoration:

• Fresh blueberries
• Lemon zest
• Mint leaves

Instructions
1. Preheat the oven to 350 F degrees. Grease bundt pan and/or regular pan with nonstick cooking spray or butter. Set aside.
2. In a large bowl with an electric mixer, cream together the butter, sugar and lemon zest until light and fluffy, 4-5 min.
3. Add eggs and vanilla until well-combined, 1-2 min, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low-speed until just combined and a few dry streaks remain.
5. Add the buttermilk and lemon juice to the batter, and stir by hand using a spatula, folding the batter until just combined.
6. In another bowl, toss the blueberries with the 2 tbsp flour. Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Over mixing may result in a tough, dry cake.
7. Spread the batter evenly in the prepared pans (or according to its capacity) and bake for 35-45 min until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
8. Let the cakes cool for 5-10 min in the pans before turning them out onto a cooling rack to cool completely.
9. For the frosting, combine the powdered sugar and lemon juice and combine with a spoon. Adjust adding more sugar or juice according to the desired consistency. 
10. When the cake has cooled completely, frost using a spoon to pour the frosting in the desired way. Garnish with blueberries, lemon zest and mint leaves (optional).
11. This cake, once frosted, lasts very well in the refrigerator for several days (I’ve made it up to two days in advance before serving). Take it out an hour or two before serving or serve chilled, your choice!