Blueberry Chocolate Chip Bundt Cake
A bundt cake studded with blueberries and chocolate chips throughout, lightly crisp on the outside and soft within. Simple to put together, but it looks like it took real effort.
Prep
15 min
Cook
40 min
Total
55 min
Servings
10
Ingredients
- 300 g blueberries
- 2 eggs
- 100 g granulated sugar
- 80 ml vegetable oil
- 120 g yogurt
- 1 tsp vanilla extract
- 180 g flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- 70 g chocolate chips
- 1 lemon, zested (optional)
Method
- 1
Heat the oven to 175°C (350°F), top and bottom heat. Lightly grease a 20-22cm bundt pan and line the base with parchment paper.
- 2
Whisk the eggs and sugar together for about 1-2 minutes.
- 3
Add the oil, yogurt and vanilla, and mix until combined.
- 4
In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- 5
Fold the dry mixture into the wet mixture just until the flour disappears — don't overmix, or the cake will turn out dense.
- 6
Fold in about three-quarters of the blueberries and chocolate chips, stirring gently a few times with a spatula.
- 7
Pour the batter into the pan. Scatter the remaining blueberries and chocolate chips over the top.
- 8
Bake at 175°C for 35-45 minutes. Start checking with a toothpick from the 30-minute mark — a few moist crumbs are fine, but there shouldn't be any raw batter.
- 9
Let the cake rest in the pan for 10-15 minutes after baking, then turn it out onto a wire rack to cool completely.
Nutrition per serving
243kcal
Calories
4g
Protein
33g
Carbs
11g
Fat
2g
Fiber