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Daryl’s Lemon Pound Bundt Cake with Blueberries
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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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