lemon blueberry bundt cake

Yes­ter­day I had a crav­ing for a lemon cake. First, because short­ly after East­er, the weath­er became autum­nal again: It was storm­ing, snow­ing, and freez­ing­ly cold again. Sec­ond, because my moth­er had told me about a cake that I also want­ed to try: a Gugel­hupf with olive oil instead of but­ter. And third, because when I went for a walk in the park I col­lect­ed lots of cher­ry blos­soms that had been blown off the trees ear­li­er. They were too pret­ty to just lie on the park lawn. So I decid­ed to make some­thing out of them.

Since there were only a few flow­ers for me this year any­way due to Coro­na (closed flower stores, no trips to the coun­try­side, etc.) and due to water dam­age in my favorite flower store, I enjoy all the more the flow­ers / plants that are now all the more.

This seems to be the case for sev­er­al oth­er peo­ple — I see here in the city again and again pick­ing whole branch­es of wil­low catkins or for­syth­ia. That’s real­ly a bit sad, because there are so few plants any­way. They don’t have to with­er away in people’s liv­ing rooms. Rather there, where oth­er peo­ple, bees, bum­ble­bees, etc. can also enjoy it. I think Chris­t­ian Mor­gen­stern thought of it in a sim­i­lar way:

today i have NOT picked

a few flow­ers for you

to bring you their life

Chris­t­ian Morgenstern

That’s just a short expla­na­tion, how it came to this cake 😉 This is won­der­ful­ly juicy due to the olive oil, even the next day (and cer­tain­ly still on the 3rd day- but the puffer did­n’t get that old with us). I replaced the eggs with apple pulp, gluten-free bak­ing pow­der, bak­ing soda and psyl­li­um husks. These ingre­di­ents make it fluffy and juicy. Half of the flour mix­ture is almonds. They are my favorite ingre­di­ent in flour mix­es right now. Almond flour has 20 ‑times more mag­ne­sium than wheat flour. And they are low in calo­ries, but high in pro­tein. Since I’m not a fan of ready-made flour mix­es, the ingre­di­ent list is a bit longer, but as I said, the ingre­di­ents you need for gluten-free bak­ing are repet­i­tive. So it’s not a waste of time to get psyl­li­um husks and co. The bak­ing dish I used for this,

is a Gugel­hupf pan with 25 cm diam­e­ter of coat­ed cast alu­minum from Kaiser.

https://www.wmf.com/de/bundform-geschwungen-ve.html

What is your favorite bak­ing pan? Do you use sil­i­cone molds? I try to avoid them. Feel free to write me about it in the comments.

5 from 1 vote

Lemon Blueberry bundt cake

fluffy gluten free cake , vegan

Prep Time10 mins

Cook Time50 mins

cool­ing time30 mins

Total Time1 hr 30 mins

Course: bak­ing, cake, Dessert, sweet, sweets

Key­word: blue­ber­ry, bundt, cake, gluten­free, lemon, lemon­cake, vegan

Serv­ings: 12 pieces

Author: peasand­fen­nel

Equipment

• bundt cake bak­ing pan

Ingredients

dry ingredients

• 180 g sug­ar as desired xylit or coconut blos­som sugar
• 220 g almonds ground
• 150 g food starch gluten free
• 100 g rice flour
• 1 tbsp ground psyl­li­um husk
• 20 g tar­tar bak­ing powder
• 1 tsp bak­ing soda
• 1 pinch of salt

remaining ingredients

• 250 g apple pulp
• 150 g olive oil mild
• 2 tsp grat­ed lemon peel eco­log­i­cal
• 1/4 tsp ground vanil­la pod
• 50 g wild blue­ber­ries frozen or fresh
• 80 g pow­dered sugar
• 1- 2 tbsp lemon juice

for the baking pan

• 1 tbsp veg­an margarine
• 1 tbsp gluten­free flour

Instructions

• Pre­heat oven to 180 degrees (top and bot­tom heat or con­vec­tion oven to 160 degrees). Grease and dust the bak­ing pan. Mix the dry ingre­di­ents in a bowl. Stir in apple pulp, olive oil, lemon peel and vanil­la. Pour half of the mix­ture even­ly into the bak­ing dish. Spread blue­ber­ries on top. Pour the rest of the mix­ture on top and smooth it down. 
• Bake on the 2nd rack from the bot­tom for about 50 min­utes (test with chop­sticks). If the sur­face of the dough gets too dark, sim­ply cov­er with bak­ing paper. Remove cake and let cool on a cool­ing rack for 10 min­utes. Care­ful­ly turn out onto the rack and let cool for anoth­er 20 min­utes. If you like, gar­nish the cake with icing and flow­ers. There­for mix the pow­dered sug­ar with the lemon juice to make a thick icing and run it in stripes over the cake. Sprin­kle with blossoms. 

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