Meet your new favorite bundt cake upgrade. Our Lemon Blueberry Bundt Cake gets a delicious twist with Chosen Foods Avocado Oil Baking Spray with a hint of vanilla. Not only does avocado oil bring good fats and a light, neutral base that lets your ingredients shine, but the subtle touch of vanilla adds extra warmth and depth to every bite.
The bright zing of lemon, bursts of juicy blueberries, and a drizzle of tangy lemon glaze come together for a cake that feels as special on a Tuesday afternoon as it does at your next celebration
Lemon Blueberry Bundt Cake
Serves: 8
Ingredients:
- Chosen Foods Avocado Oil Baking Spray
- 1 cup granulated sugar
- 1 tbsp lemon zest 3 eggs
- 1 cup greek yogurt
- 1/2 cup Chosen Foods 100% Pure Avocado Oil
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cornstarch
- 1 cup fresh blueberries, plus more for garnish
For the glaze
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 3/4 cup confectioner’s sugar
- 1 tsp vanilla extract
Directions:
1. Preheat the oven to 350ºF. Liberally spray bundt pan with Chosen Foods Avocado Oil Baking Spray
2. Mix flour with baking powder, soda and salt in a bowl
3. In a small bowl coat the blueberries with the cornstarch
4. In the bowl of a stand mixer (or a large bowl if using a hand mixer) massage lemon zest with sugar
5. Add in eggs and beat until light and fluffy, about 2 minutes. Beat in the yogurt, oil and vanilla until combined
6. Stir in the dry ingredients just until combined. Gently stir in blueberries
7. Transfer mixture to the greased bundt pan. Bake in the oven until golden and a skewer inserted into the center of the cake comes out clean, about 55 minutes. Let the cake cool completely before removing from the pan
8. Meanwhile make the glaze by whisking together lemon juice, confectioner’s sugar and vanilla until a smooth glaze forms
9. Once cake is cool, pour glaze over cake and garnish with fresh blueberries
