Friday, October 7, 2011

Blueberry Lemon Bundt Cake

I finally got a bundt pan; this recipe was my first time using it.  I also used lemons fresh off my tree, which doubled the fun.

The Ingredients:
1 1/2 c sugar
2/3 c oil
2 c almond milk
1/4 c lemon juice
1 T + 1 t (packed) lemon zest
2 t vanilla
3 1/4 c flour
1 T baking powder
1 T arrowroot or egg replacer powder
1 t salt
12 oz. blueberries, partially thawed if frozen
2 T cornstarch

3/4 c powdered sugar
1 T + 1 t almond milk
1 T + 1 t lemon juice

The Process:
  1. Preheat oven to 350.
  2. In a large mixing bowl, whisk together sugar, oil, almond milk, lemon juice, lemon zest, and vanilla.
  3. In a separate bowl, whisk together  flour, baking powder, arrowroot, and salt.
  4. In a third bowl, toss blueberries with cornstarch.
  5. Whisk dry ingredients into wet, then fold in blueberries.
  6. Pour into an oiled 10-inch bundt pan, and bake for about 65-75 minutes or until cooked through.
  7. Let cool in the pan for 5-10 minutes before inverting onto a large plate or cookie sheet. Allow to cool completely, then whisk together glaze ingredients and pour glaze over cake.


  1. Whoa, I have to make this for my husband, who loves lemons and blueberries.

  2. This sounds good, and the picture makes my mouth water. I might have to do a day of MoFo Recap cooking. I don't think I can wait until November to try this! :)


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