Blueberry Lemon Bundt Cake (Egg-Free)

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.

• Ready In: 1 hr
• Serves: 12

Ingredients

• Cake

• 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)

• Glaze

• 1  cup powdered sugar
• 2 -3  tablespoons lemon juice (or as much as required for desired texture)

• Garnish

• 2  teaspoons lemon zest
• 1  cup blueberries, whole (fresh or thawed) (optional)

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.