Mini Blueberry Bundt Cakes

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Serves: 8
Prep Time: 20 minutes

Cook Time: 35-45 minutes 

Ingredients for the cake

  • ½ cups Gustare Whole Fruit Lemon Extra Virgin Olive Oil, plus more to grease pans
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. finely grated lemon zest
  • 1 tsp. vanilla
  • ½ cup sour cream
  • 2½ cups unbleached all-purpose flour
  • 1 tsp. baking soda
  • 1½ tsp. baking powder
  • 1 tsp. salt
  • 2 cups washed and dried blueberries (reserve ½ cup for garnish)

Ingredients for the glaze


  1. Preheat the oven to 350 degrees
  2. Grease 8 one-cup mini bundt pans or an 8-cup bundt pan with Whole Fruit Lemon EV Olive Oil
  3. In a large bowl, beat the sugar and eggs together until light yellow and thickened. Add ½ cup olive oil, lemon zest, vanilla, and sour cream.
  4. In another bowl, whisk together the dry ingredients. Add to the wet ingredients and mix until well blended. Fold in 1½ cups blueberries. Evenly distribute batter into prepared pans. Bake mini bundt pans for 35-40 minutes (full size bundt pan for 45-50 minutes) or until a tester inserted in the center comes out clean. Allow to cool for at least 20 minutes before inverting.
  5. While the cakes are cooking, simmer balsamic and honey in a small saucepan for 8 minutes and set aside until cake is cool enough to glaze.
  6. Unmold cakes, allow to cool completely and brush with balsamic glaze. Evenly distribute reserved blueberries onto the tops of the cakes and brush with a little glaze. Serve immediately. Enjoy!