A plethora of summer fruit at my fingertips lead me down this path…. Blueberry Bundt Cake
Ingredients:
- 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup palm shortening
- 1/2 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 4 Tbsp. flax meal
- 8 Tbsp. almond milk
- 1 teaspoon almond extract
- 1 cup vegan sour cream
- 2 cups organic blueberries (frozen or fresh)
- Confectioners’ sugar, for dusting (optional)
Directions:
-
Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
-
In a mixing bowl, cream shortening, flax meal, sour cream, almond extract, and sugars on high speed until light and fluffy. Fold wet into dry.
-
In a bowl, toss blueberries with remaining teaspoon flour; gently fold into batter. Coat a 12-cup muffin pan or a Bundt pan with cooking spray. Spread batter in prepared pan.
-
Bake bundt cake at 350 for 70 minutes or until a toothpick inserted into center of cake comes out clean. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners’ sugar before serving.
looks super delicious!!
https://aspoonfulofnature.wordpress.com/
LikeLike
Thank you. It was incredibly delicious. It would be great with any fruit.
LikeLiked by 1 person
So sorry for the terribly long delay in response. I sadly stopped doing my blog after our move, and was just going to revamp it and start up again. Saw this, and wanted to say thank you.
LikeLike
Thanks again!
LikeLike