Prep 15 mins
Cook 45 mins
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.
- 1 cup sugar
- 3⁄4 cup butter, softened
- 2 tablespoons cornstarch
- 1 tablespoon water
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup milk
- 2 teaspoons lemon extract (or 2 tbs. lemon juice)
- 1 1⁄2 cups blueberries, whole (fresh or frozen)
- 1 cup powdered sugar
- 2 -3 tablespoons lemon juice (or as much as required for desired texture)
- 2 teaspoons lemon zest
- 1 cup blueberries, whole (fresh or thawed) (optional)
- Preheat oven to 350°F
- Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.
- Cream sugar and butter. Wisk together cornstarch and water mixture and cream into sugar/butter mixture. Stir in milk and lemon extract/juice.
- Combine dry ingredients in a separate bowl and slowly add into wet mixture, stirring until thoroughly combined.
- Fold blueberries into the batter.
- Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
- Bake for 45 minutes or until a cake tester inserted into cake comes out clean.
- Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate.
- Place powdered sugar in a small bowl.
- Stir in lemon juice one tablespoon at a time until preferred glaze texture is obtained.
- Spoon evenly over warm cake.
- I sprinkled lemon zest evenly over the freshly-glazed cake.
- I also placed blueberries into the center of the cake and around the base of the cake plate for an eye-catching presentation.