Blueberry Lemon Bundt with Melted White Chocolate Truffles | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Blueberry Lemon Bundt with Melted White Chocolate Truffles
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Ingredients: Mint Bunch; O Organics Sugar, Organic, Powdered; Organic Lemon; Daisy Light Sour Cream; McCormick® All Natural Pure Vanilla Extract; O Organics Eggs, Brown, Large; El Guapo® Unrefined Cane Sugar (Piloncillo); Wesson Vegetable Oil; Land O Lakes Butter, with Olive Oil & Sea Salt; Arm & Hammer Fridge-N-Freezer Baking Soda; Signature Select Baking Powder, Double Acting; Gold Medal All Purpose Flour with Resealable Bag; Bob's Red Mill Corn Starch; Naturipe Fresh Blueberries

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Blueberry Lemon Bundt with Melted White Chocolate Truffles

Serves 825 mins prep30 mins cook

Blueberry Lemon Bundt with Melted White Chocolate Truffles- if you’d make one Bundt this summer let this be the one

0 servings

What you need

mint

powdered sugar

lemon

sour cream

vanilla extract

egg

sugar

vegetable oil

Land O Lakes Butter, with Olive Oil & Sea Salt

unsalted butter

baking soda

baking powder

all purpose flour

cornstarch

cup blueberry

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Instructions

1. Add eggs, sugar, vanilla, sour cream and salt to a mixer and beat for a few minutes; next add lemon zest + juice and sift flour, baking powder and baking soda; and mix until flour is incorporated; slowly start pouring butter and oil and lastly add the corn starch coated blueberries and mix them in a flash;
2. Pour mixture over a greased 6-cup capacity Bundt pan and bake at 350 F for about about 45 mins or until a toothpick inserted towards the middle comes out dry;
3. Once cake comes out of the oven let cool for 10 mins;
4. Microwave the chocolate for 1 min, stir well and let it cool and thicken for about 10 mins;
5. Pour chocolate over, add fresh blueberries, powdered sugar, lemon zest, mint leaves and enjoy 😋

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