Blueberry Lemon Bundt Cake (Egg-Free)
I modified my Recipe #274969 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.
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INGREDIENTS
NutritionCake
- 1cup sugar
- 3⁄4
- 2tablespoons cornstarch
- 1tablespoon water
- 2cups flour
- 1teaspoon baking powder
- 1teaspoon baking soda
- 1cup milk
- 2teaspoons lemon extract (or 2 tbs. lemon juice)
- 1 1⁄2
Glaze
- 1cup powdered sugar
- 2 -3
Garnish
- 2teaspoons lemon zest
- 1
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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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