Ingredients for Blueberry Lemon Bundt Cake Egg Free
- 1 ¾ cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- ¼ cup cornstarch
- ¼ cup water
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup milk
- Lemon Extract
- 2 cups fresh blueberries
- 2 cups powdered sugar
- 2-4 tablespoons lemon juice
- Lemon zest (from 1 lemon, optional)
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How to Make Blueberry Lemon Bundt Cake Egg Free
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- In a separate small bowl, whisk together ¼ cup cornstarch and ¼ cup water until smooth. Gradually add this mixture to the creamed butter and sugar, mixing until well combined.
- Stir in 1 cup milk and 2 tablespoons lemon extract (or the zest and juice of 1 large lemon).
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 2 cups fresh blueberries.
- Pour batter into the prepared bundt pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small bowl, whisk together 2 cups powdered sugar and 2-4 tablespoons lemon juice until smooth and desired consistency is reached.
- Once the cake is completely cool, drizzle the glaze evenly over the top.
- Garnish with fresh lemon zest and blueberries for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
113g
Fat
38g
Carbs
15g
