Blueberry Lemon Bundt Cake

As I write my latest post, SensitiveHusband and I are roasting kohlrabi to have alongside tonight’s entree. “Kohlrabi?” you might ask…which is just what I thought last week when I found it in our farm share box. This variety looks like a purple turnip. I’ll write more once we taste it…

Now I’ll talk about the lovely cake featured in the photo. It’s a blueberry-lemon bundt cake! I was inspired by a Martha Stewart recipe, and knew that FIL* would like the lemony, pound cake-like creation. Since we were going to MIL^ and FIL’s house for dinner, I decided to treat them with this dessert.

I substituted the sugar with agave nectar – I thought the neutral taste of the agave would work well with the light lemon and blueberry flavors. The original recipe called for two sticks of butter, so I lightened up the recipe by using one stick of butter and 1/4 cup unsweetened applesauce. And instead of 1 cup of sour cream (not my favorite), I used what was in my fridge – 1 cup of plain yogurt (much better). The dusting of confectioners’ sugar as a finishing touch can be simulated with coconut palm sugar in order to have no refined sugars in this recipe.

The cake was a hit – everyone around the table enjoyed the dessert, including FIL and my littlest nephew! They shared two pieces, although I think my nephew may have eaten all the blueberry-filled pieces that my FIL had! This is a great dessert that could also be eaten for breakfast since it’s not too sweet, and it would go nicely at a summer picnic. Enjoy!

Ingredients
2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 sticks unsalted butter, room temperature
1/4 cup unsweetened applesauce
1 1/3 cup agave nectar
4 large eggs
1 teaspoon vanilla extract
1 cup plain yogurt
2 cups blueberries
2 tablespoons grated lemon zest
Coconut palm sugar, for dusting (optional)

Directions
Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

In a mixing bowl, cream butter and agave nectar on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla extract. Add flour mixture in three additions, alternating with two additions of yogurt. Mix until fully incorporated.

In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan (or two loaf pans) with cooking spray or a light coat of butter. Spread batter in prepared pan(s).

Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with coconut palm sugar before serving, if desired (sure!).

Key
*FIL = father-in-law
^MIL = mother-in-law

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage, Something Swanky and Food Trip Friday.

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6 responses to “Blueberry Lemon Bundt Cake

  1. I just love your Blueberry and Lemon combination of flavor for this wonderful cake. Hope you are having a great holiday week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Oh, that looks so yummy!

    Visiting for FTF- hope you can stop by..

    http://myrecipecollection.info/2012/07/garlic-mashed-potatoes.html

  3. All of the flavors came together in a delicious, taste-provoking, soul satisfying blending! You know when you just want a little something to go with your hot cup of tea or coffee? This is the answer–a pound cake consistency without heaviness. Again, dee-licious! Love, MIL and FIL

  4. Yum yum yum .Blueberry will certainly works for cake. I always love to have my coffee with blueberry cupcakes. Luto ni Nanay: Creamed Mushrooms

  5. You never say when to put it in the applesauce . . . and I almost forgot to put it in. Also, I added about a half cup of diced peaches.

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