Lemon-blueberry Bundt cake
1 cup(s), low fat 1%
3 large egg(s)
3 tsp, grated
2 cup(s), fresh, or frozen
- Preheat the oven to 350°F. Spray a 10-inch Bundt pan with nonstick spray then dust with flour; set aside.
- Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- Combine the buttermilk, eggs, oil, lemon zest, and vanilla in another bowl. Add the buttermilk mixture to the flour mixture and stir just until the flour is moistened. Stir in the blueberries and pour into the Bundt pan.
- Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour and 10 minutes. Let cool in the pan on a rack 15 minutes. Remove the cake from the pan and let cool completely on the rack. Cut into 24 slices.
- Serving size: 1 slice