Okay, let’s admit it. Bundt cakes are just plain fun for some reason! And when my daughter recently asked me if we could make a cake “with a hole in the middle,” I realized she’d never had one before. So we set out to create a bundt cake, and let me tell you what – it didn’t last long. I had it sitting on a cake plate on the counter for a dinner with friends, and it was amazing how many people immediately said, “Oh, that looks good.” See – everyone loves a bundt cake! And thankfully this Blueberry Lemon Bundt Cake lived up to their expectations. Enjoy.
PS – This is technically a “rule breaker” due to the sugar, but we don’t mind an occasional homemade treat now that our pledge is over!
Sponsor Shoutout: Cascadian Farm
For this recipe, I used frozen blueberries because this time of year they’re honestly more nutritious than the fresh ones (which usually travel all the way from South America). I normally freeze my own blueberries in the summer, but I wasn’t able to do that this year because of our move. So I was glad to have the next best thing on hand for this recipe – Mountain Peak Organic Blueberries from Cascadian Farm!
The blueberries are grown on their home farm in Skagit Valley, WA and can be found exclusively at Whole Foods (at this time). There are four varieties: Patriots, Toros, Bluecrop, and Spartan. Any of them would be a great choice when blueberries aren’t in season in your area.