Blueberry Lemon Bundt Cake (egg-free)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 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)
• 1 cup powdered sugar
• 2 -3 tablespoons lemon juice (or as much as required for desired texture)
• 2 teaspoons lemon zest
• 1 cup blueberries, whole (fresh or thawed) (optional)

Recipe

• 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.