Blueberry Lemon Bundt Cake (Egg-Free)
Added August 03, 2009 | Recipe #383976
Total Time:
Prep Time:
Cook Time:
I modified my Cranberry-Orange Bundt Cake to create a more summery version involving blueberries and lemon. The original recipe is my brother-in-law's favorite dessert, which I created especially for him to accommodate his egg allergy. Instead of eggs for binding, I use a cornstarch/water mixture. The cake turns out moist and does not crumble.
Ingredients:
Cake
Glaze
Garnish
Directions:
1
Cake:
2
Preheat oven to 350°F
3
Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.
4
Cream sugar and butter. Wisk together cornstarch and water mixture and cream into sugar/butter mixture. Stir in milk and lemon extract/juice.
5
Combine dry ingredients in a separate bowl and slowly add into wet mixture, stirring until thoroughly combined.
6
Fold blueberries into the batter.
7
Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
8
Bake for 45 minutes or until a cake tester inserted into cake comes out clean.
9
Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate.
10
Glaze:.
11
Place powdered sugar in a small bowl.
12
Stir in lemon juice one tablespoon at a time until preferred glaze texture is obtained.
13
Spoon evenly over warm cake.
14
Garnish:
15
I sprinkled lemon zest evenly over the freshly-glazed cake.
16
I also placed blueberries into the center of the cake and around the base of the cake plate for an eye-catching presentation.
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Nutritional Facts for Blueberry Lemon Bundt Cake (Egg-Free)
Serving Size: 1 (119 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 312.0
-
- Calories from Fat 112
- 36%
- Total Fat 12.5 g
- 19%
- Saturated Fat 7.7 g
- 38%
- Cholesterol 33.3 mg
- 11%
- Sodium 227.7 mg
- 9%
- Total Carbohydrate 47.7 g
- 15%
- Dietary Fiber 1.0 g
- 4%
- Sugars 28.3 g
- 113%
- Protein 3.0 g
- 6%
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