Lemon Blueberry Bundt with Lemon Glaze

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When it comes to gorgeous desserts our Gluten Free Lemon Blueberry Bundt cake is a winner. A moist lemon bundt cake filled with fresh blueberries and topped with a sweet lemon glaze YUM!

Gluten Free

Serves 10-12

Ingredients

Bundt

115g Anything But Ordinary Plain Four

⅛ teaspoon baking powder

85g butter, softened

145g caster sugar

3 teaspoons lemon zest, finely grated

2 eggs

35g natural greek yoghurt

35g coconut cream

½ teaspoon vanilla extract

180g frozen blueberries

Lemon Glaze

230g GF icing sugar

1 tablespoon lemon juice

1 teaspoon soft butter

1 tablespoon boiling water

Method

Preheat oven to 150 degrees. Prepare a 4 cup capacity bundt tin by spraying with cooking oil and liberally sprinkling with caster sugar to cover. Shake out any excess sugar.

Sieve the Anything But Ordinary Plain Flour and baking powder

In the bowl of a mixer or a bowl suitable for hand held beaters, add the butter, sugar and zest and beat on medium speed for 5 minutes. Add the eggs and beat til combined. Add the yoghurt, coconut cream and vanilla and beat to combine. Gradually add the flour and beat just long enough to have a smooth consistency. Rinse the frozen blueberries, drain and pat dry. Lightly coat in some Anything But Ordinary Plain Flour then tip into the cake batter and carefully stir through. Pour into the prepared bundt tin and level the top.

Bake for 55 minutes or until a skewer comes out clean. Cool on a wire rack for 30 minutes then run a knife around the top to help break the cake away from the tin. Tap the bottom and sides with your hands to loosen the cake. Put a flat plate or tray on top then carefully flip it over to invert the cake. Drizzle over the Lemon Glaze. Store covered for up to 3 days at room temperature or in the fridge during summer.

Lemon Glaze

Sift icing sugar into a bowl, stir in the lemon juice, butter and enough boiling water to mix to a pouring consistency