I hope you have room for a cake recipe using lemon and blueberries because this lemon blueberry bundt cake is totally worth the prep and baking time. And it’s dairy and oil free, yet moist and tangy.
I’ve never owned or baked a bundt cake before, so when the request came in for it, I decided to take the challenge. Over the last month I tried a non-stick metal bundt pan first, 7-inch, but after the first baking time it was no longer non-stick. Then I shifted to a silicone bundt pan, also 7-inch, and that worked out great. Just make sure to let the cake cool for at least 30 minutes (longer is better) and then gently move the sides and center around to wiggle the cake free from the sides before you gently turn the mold over to slide the cake on to a plate.
The lemon icing recipe is also a total winner, so give it a try. It takes just a few extra minutes to make.