Blueberry Lemon Bundt Cake (Egg-Free) Recipe

Name: Blueberry Lemon Bundt Cake (Egg-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Cake:
2
Preheat oven to 350u00b0F
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.

969

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake, 1 cup sugar, 3/4 cup butter, softened, 2 tablespoons cornstarch, and more.

Yes, Blueberry Lemon Bundt Cake (Egg-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Lemon Bundt Cake (Egg-Free)

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