I’ve been thinking about how much baking I do with blueberries in the summer months. It’s not quite summer and there aren’t any sweet blueberries yet to bake with. That doesn’t stop me from craving blueberry sweetness.
- From now until June 12th, link your Beautiful Bundt cake. It can be an older post or something brand spanking new!;) That’s all you have to do!
- Check back on June 13th for the next part of our #SummerSweets series.
- You can tweet about your Summer Sweets with the #SummerSweets hashtag.
- You can check out the Show us Your Bundts-Beautiful Bundt board here on Pinterest. We want to see your BUNDTS on this board…so link to us.:)
Blueberry-Lemon Bundt Cake
adapted from It Ain’t Meat, Babe
3 cups all-purpose white flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 cup margarine (I used Earth Balance)
1 1/2 cups raw sugar
juice and zest of one lemon
3 tbsp flaxmeal mixed with 9 tbsp water
1 cup buttermilk (I used almond milk mixed with one tsp white vinegar. let it sit for a few minutes and you have vegan buttermilk)
1 cup fresh or frozen blueberries
Preheat oven to 350 degrees.
In large bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, cream margarine with sugar. Mix in the lemon juice and lemon rind. Slowly add the flaxmeal mixture. Mix on medium speed until combined. Stop the mixer to scrape the sides of the bowl with spatula to combine all the ingredients.
Pour the batter into prepared pan.
Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely.
Hope you have a wonderful Memorial Day weekend:) Thank you for your comments and support.