Limoncello Blueberry Cake Limoncello, a traditional Italian lemon liquor, provides the perfect light and citrusy flavor foundation for this mouth-watering cake. Topped with a lemony glaze and fresh blueberries, this cake is simply irresistible. 12 Servings 75 minutesPrep Time 0 peopleloved this print Ingredients Directions Ingredients Cake 4 eggs 1 cup sugar zest of 3 lemons 3/4 cup Bertolli® Olive Oil Extra Light Taste 2/3 cups milk 4 tbsp. Limoncello liqueur 3 cups flour 1 tbsp. baking powder 1 1/2 tsp. rosemary, chopped 3/4 cup fresh blueberries Bertolli® Olive Oil Spray Extra Light Taste Glaze 1 cup confectioner's sugar 2-3 tbsp. Limoncello liqueur Directions Cake Step 1: Preheat oven 325°. Generously spray a Bundt pan with olive oil spray. In a large mixing bowl, beat eggs & sugar until pale yellow, about 1 minute. Add lemon zest, olive oil, milk, liqueur, & lightly mix to incorporate. In a small bowl, sift together flour and baking powder. Gradually mix dry ingredients into wet ingredients. Lightly incorporate blueberries and rosemary taking care not to crush the blueberries. Pour batter into prepared Bundt pan. Bake until golden brown, and a toothpick inserted in the middle comes out clean, approximately 30-35 minutes. Glaze Step 1: While cake cools, prepare the glaze by slowing mixing the Limoncello liqueur into the confectioner's sugar until desired consistency. Pour over cooled cake. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Alfredo Florentine Lasagna Get Cooking Tuscan Table Fall Get Cooking Asiago Beef & Carrot Ragout Get Cooking Antipasto Tray Get Cooking Asiago Giambotta with Parmesan Polenta Get Cooking Marinade Ratio Get Cooking
