Blueberry Bundt Cake Recipe

Name: Blueberry Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 egg whites; 1 ¾ cups white sugar; 4 egg yolks; 3 teaspoons vanilla; 1 lemon, juice and rind; 1 cup oil; 2 ¼ cups flour; 2 teaspoons baking powder; 1 cup fresh blueberries (plus); icing sugar (optional); water, for drizzle (optional)

Servings: persons

7 egg whites
1 ¾ cups white sugar
4 egg yolks
3 teaspoons vanilla
1 lemon, juice and rind
1 cup oil
2 ¼ cups flour
2 teaspoons baking powder
1 cup fresh blueberries (plus)
icing sugar (optional)
water, for drizzle (optional)

1
Beat egg whites till very stiff.
2
Add sugar gradually.
3
In a separate bowl, beat together egg yolks, oil, vanilla, lemon juice and grated rind.
4
Gradually fold this mixture into the egg whites with a spatula.
5
Sift together flour, baking powder and fold carefully into above mixture.
6
Gently fold in blueberries and pour into a greased bundt pan that has been sprinkled with a few more blueberries.
7
Bake at 325F oven.
8
Turn out onto a plate and drizzle a thin mixture of icing over top, letting it run down the sides.

1549

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 egg whites, 1 ¾ cups white sugar, 4 egg yolks, 3 teaspoons vanilla, and more.

Yes, Blueberry Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Bundt Cake

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