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Daryl’s Lemon Pound Bundt Cake with Blueberries

Daryl’s Lemon Pound Bundt Cake with Blueberries

Daryl’s Lemon Pound Bundt Cake with Blueberries

Course: Breakfast/Brunch, Desserts

Ingredients

  • 1 cup Blueberries
  • 1 tablespoon Flour for tossing
  • 2 ¼ cups Blanched almond flour (1/2 whole wheat works well)
  • 1 ½ cups Sugar
  • ½ teaspoon Pinch of salt
  • ½ teaspoon Baking Soda
  • 1 teaspoon Vanilla
  • 1 cup Butter softened
  • 8 ounces our cream (or plain yogurt)
  • 3 large Eggs at room temp.
  • 1 grated lemon rind from one lemon

Instructions

  • Preheat over to 325 degrees.
  • Toss berries with 1 tablespoon flour and set aside.
  • Place remaining ingredients in a mixing bowl.
  • Blend at low speed, then beat at medium speed.
  • Fold in berries carefully.
  • Pour batter into greased and floured Bundt pan (or large loaf pan).
  • Bake for 60-70 minutes.
  • Let cake cool for at least 15 minutes.
  • Combine lemon glaze ingredients and drizzle over cake.

Notes

This recipe is from “Out in Blue Fields”


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