Organic Ingredients🌱 Plant-Based Option
Lemon Blueberry Bundt Cake
A tall, tender Bundt marbled with blueberries and glazed with a bright lemon icing. Made for potlucks and church suppers.
Instructions
- Preheat to 350°F and thoroughly grease and flour a Bundt pan.
- Beat the butter, sugar, and zest until light, about 3 minutes. Beat in the eggs one at a time.
- Add the dry ingredients in three additions, alternating with the buttermilk and lemon juice.
- Fold in the floured blueberries and spoon into the pan.
- Bake 55–65 minutes until a skewer comes out clean. Cool 15 minutes, then invert.
- Glaze when completely cool.
Baker's tip
Grease every crevice of the Bundt pan; a pastry brush and soft butter (or coconut oil) work best.
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