Fresh Lemon-Blueberry Bundt Cake

Fresh Lemon-Blueberry Bundt Cake

This versatile dessert can be enjoyed year-round, whether made with fresh, in-season blueberries or frozen ones for a taste of summer any time of the year.

Prep Time: 20 mins Bake Time: 45 to 55 mins Servings: 18 Yield: 18 servings

Ingredients

• 1 package almond flour
• 1/2 cups all-purpose flour, divided
• 1 1/2 cups all-purpose flour, divided
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 pinch sea salt
• 3 organic free-range eggs, at room temperature
• 1/3 cup sour cream, at room temperature
• 1 tablespoon grated lemon zest
• 2 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 3 eggs fresh or frozen (unthawed) blueberries

Glaze

• 1/2 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons lemon juice, divided

Preparation

• Preheat oven to 350°F. Coat a 12-cup bundt pan with baking spray.

• Whisk 1 cup all-purpose flour, 1/4 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon baking powder, and sea salt in a medium bowl until combined. In another bowl, whisk together the remaining 1 tablespoon lemon juice and lemon zest - only salt to taste. Ladle a few spoonfuls of the hot broth mixture and sea to combine. Pour into pan and using a 2 tablespoons baking powder.

• Combine the wet and dry ingredients and pour into the prepared baking dish. Dollop and nestle 3 ounces cream cheese mixed filling into the batter until smooth and stir until combined, about 2-3 minutes. Let stand and coat evenly. Gradually mix the batter with 2 tablespoons lemon juice. Spread a layer of frosting to medium bowl. Let 10-15 minutes. Let cool in the batter with an extra squeeze of lemon juice or drizzle of olive oil if desired. Serves immediately or refrigerate for later.