Whole wheat blueberry bundt cake

The whole wheat blueberry bundt cake is a delicious choice for a healthy and energetic breakfast. Here is the recipe:

Ingredients

• 200 g of whole wheat flour
• 100 g of brown sugar
• 100 ml of seed oil or light olive oil
• 2 large eggs
• 1 packet of baking powder
• 1 pinch of salt
• Grated zest of 1 lemon
• 150 g of fresh or frozen blueberries
• Milk (as much as needed to reach the desired consistency)
• Icing sugar for decorating (optional)

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, mix the whole wheat flour, baking powder, and pinch of salt.
3. In another bowl, beat the eggs with the brown sugar until light and frothy.
4. Slowly add the seed oil, continuing to mix.
5. Incorporate the grated lemon zest into the egg and sugar mixture.
6. Gradually combine the dry ingredients (flour, baking powder, salt) with the wet mixture, alternating with some milk to soften the batter if necessary, until you obtain a smooth but not too liquid mixture.
7. Gently fold the blueberries into the batter, trying not to break them.
8. Pour the batter into a previously buttered and floured bundt pan, or lined with parchment paper.
9. Bake the bundt cake for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
10. Let the bundt cake cool before removing it from the pan.
11. Dust with icing sugar before serving, if desired.

Curiosity

Blueberries are not just delicious, but they’re also very beneficial for health thanks to their antioxidant content. They are perfect in this recipe, as the whole wheat flour gives a rustic taste which ideally pairs with the sweetness and acidity of the fruit.