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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Lemon Blueberry Bundt Cake   
    Categories: Cakes   
         Yield: 8 Servings   
      
         3 c  All-purpose flour (375 g)   
     1 1/4 c  Granulated sugar (250 g)   
         1 tb Baking powder (12 g)   
         1 ts Baking soda (5 g)   
       1/2 ts Salt (3 g)   
         1 c  Almond milk or any   
              - plant-based milk (240 ml)   
       3/4 c  Vegan butter (180 g);   
              - melted   
       1/2 c  Unsweetened applesauce   
              - (120 g)   
         1 lg Lemon (1/4 c); juice of   
              - (60 ml)   
         2 tb Lemon zest   
         1 ts Vanilla extract (5 ml)   
     1 1/2 c  Fresh blueberries (225 g);   
              - if frozen, do not thaw   
         1 tb Flour (8 g);   
              - for coating blueberries   
     1 1/2 c  Powdered sugar (180 g)   
         3 tb Fresh lemon juice (45 ml)   
         1 ts Lemon zest (2 g)   
      
     Preparation time: 20 minutes   
     Cooking time: 60 minutes   
      
     This lemon blueberry bundt cake is super moist, dotted with juicy   
     berries, full of bright lemon flavour, and easy to make. Perfect for   
     summer!   
      
     Preheat your oven to 350?F (175?C). Grease a 10 to 12 cup Bundt pan   
     thoroughly and dust lightly with flour.   
      
     In a large bowl, whisk together flour, sugar, baking powder, baking   
     soda, and salt. Set aside.   
      
     In a medium bowl, combine almond milk, melted vegan butter,   
     applesauce, lemon juice, lemon zest, and vanilla extract. Whisk until   
     well blended.   
      
     Pour wet ingredients into dry ingredients. Stir gently until just   
     combined. Avoid overmixing.   
      
     In a small bowl, toss fresh or frozen (unthawed) blueberries with 1   
     tb of flour. Gently fold into batter.   
      
     Pour batter into the prepared Bundt pan, smoothing the top. Bake for   
     50 to 60 minutes, or until a toothpick inserted in the center comes   
     out clean.   
      
     Cool the cake in the pan for 15 minutes, then invert onto a wire rack   
     to cool completely.   
      
     Glaze the Cake:   
      
     In a bowl, whisk together powdered sugar, lemon juice, and lemon zest   
     until smooth and pourable. Adjust with a bit more lemon juice for a   
     thinner glaze or more powdered sugar for a thicker one.   
      
     Drizzle glaze evenly over the cooled cake. Allow glaze to set for at   
     least 15 minutes before serving.   
      
     Recipe by Jessica Hylton   
      
     Recipe FROM:   
        
      
   MMMMM   
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