Lemon Olive Oil Bundt Cake with Blueberry Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A tender, moist bundt cake featuring bright lemon and fruity olive oil, topped with a sweet blueberry glaze that balances citrus notes with berry freshness. This mediterranean-inspired desserts ready in about 65 minutes layers all-purpose flour, baking powder, kosher salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 1/4 cups granulated sugar
• 3 large eggs
• 3/4 cup extra virgin olive oil
• 1/2 cup whole milk
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup, fresh or frozen blueberries
• 1 cup powdered sugar (for glaze)
• 2 tbsp water (for glaze)

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour a 10-cup bundt pan thoroughly to prevent sticking.
2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp kosher salt until evenly combined.
3. Step 3: In a large mixing bowl, beat 1 1/4 cups granulated sugar and 3 large eggs with an electric mixer on medium-high speed for 3 minutes until light and fluffy.
4. Step 4: Slowly drizzle in 3/4 cup extra virgin olive oil while continuing to beat until fully incorporated, about 1 minute.
5. Step 5: Add 1/2 cup whole milk, 2 tbsp lemon zest, 1/4 cup fresh lemon juice, and 1 tsp vanilla extract. Mix on low speed until just combined.
6. Step 6: Gradually add the dry flour mixture to the wet ingredients, mixing on low until the batter is smooth and uniform.
7. Step 7: Pour batter evenly into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: While the cake bakes, prepare the glaze by simmering 1 cup blueberries in a small saucepan over medium heat for 5 minutes until they burst and release juice, stirring occasionally.
9. Step 9: Strain the blueberry juice through a fine sieve into a bowl and whisk in 1 cup powdered sugar and 2 tbsp water until smooth and pourable.
10. Step 10: Cool the cake in the pan for 15 minutes, then invert onto a wire rack. Drizzle the blueberry glaze over the warm cake and allow to set before serving.