Blueberry Lemon Bundt Cake (Egg-Free)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cake:
  • 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.
  • Glaze:.
  • 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.
  • Garnish:
  • 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.
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