Blueberry Lemon Bundt
Serves 12
20 mins prep
45 mins cook
65 mins total
This Blueberry Lemon Bundt is the perfect summer cake, featuring fresh blueberries, a hint of lemon, and a delicious white chocolate truffle topping.
0 servings
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1: Add eggs, sugar, vanilla, sour cream, and salt to a mixer and beat for a few minutes. 2: Add lemon zest and juice, sift flour, baking powder, and baking soda, and mix until incorporated. 3: Slowly pour in the melted butter and oil. Lastly, fold in the corn starch-coated blueberries. 4: Pour the mixture into a greased 6-cup capacity Bundt pan and bake at 350°F for about 45 minutes or until a toothpick inserted in the center comes out dry. 5: Once the cake comes out of the oven, let it cool for 10 minutes. 6: Microwave the white chocolate for 1 minute, stir well, and let it cool and thicken for about 10 minutes. 7: Pour chocolate over the cake, add fresh blueberries, powdered sugar, lemon zest, mint leaves, and enjoy.
