Emily made this yummy blueberry lemon cake last night. I had purchased some organic frozen blueberries from Azure and we used those. The cake was not only delicious but pretty too ....
Blueberry Lemon Bundt Cake
1 cup butter
1 ¾ cups cane juice crystals
2 T lemon juice
¼ t lemon extract
1 t vanilla
2 ¾ cups whole wheat pastry flour
¼ t baking powder
¼ t salt
1 cup buttermilk
1 ¼ cups blueberries, fresh or frozen, tossed with 1 T ww pastry flour
1 ½ cups powdered sucanat (powdered sugar would work too)
3 T lemon juice
1 T maple syrup
In a mixer combine butter and cane juice crystals and beat until fluffy, about 2 to 3 minutes. Beat in eggs one at a time. Add lemon juice, lemon extract, and vanilla and mix until all is well combined.
In a smaller bowl combine the flour, baking powder and salt. Add this to the butter/cane juice crystal mixture alternately with the buttermilk. Mixing well after each addition. When all is combined mix for 2 more minutes.
Fold in blueberries. Grease and flour a 12 cup bundt pan. Spoon batter into pan. Bake at 350 for 50 minutes or until a toothpick or fork inserted in the center comes out clean.
When the cake has finished baking let it cool on a wire rack for 20 minutes. Then run a knife around the edges of the pan to make sure it is loosened. Put a dinner plate over the top of the pan and flip the cake over so it is sitting on the dinner plate. Allow to cool completely.
To make glaze, mix all ingredients in a small bowl until smooth. Drizzle glaze over the completely cooled cake... serve and enjoy!