Blueberry Lemon Bundt Cake (Egg-Free)

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. 1

   Cake:

2. 2

   Preheat oven to 350°F

3. 3

   Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.

4. 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. 5

   Combine dry ingredients in a separate bowl and slowly add into wet mixture, stirring until thoroughly combined.

6. 6

   Fold blueberries into the batter.

7. 7

   Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.

8. 8

   Bake for 45 minutes or until a cake tester inserted into cake comes out clean.

9. 9

   Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate.

10. 10

    Glaze:.

11. 11

    Place powdered sugar in a small bowl.

12. 12

    Stir in lemon juice one tablespoon at a time until preferred glaze texture is obtained.

13. 13

    Spoon evenly over warm cake.

14. 14

    Garnish:

15. 15

    I sprinkled lemon zest evenly over the freshly-glazed cake.

16. 16

    I also placed blueberries into the center of the cake and around the base of the cake plate for an eye-catching presentation.