Blueberry Lemon Bundt Cake

Name: Blueberry Lemon Bundt Cake
Yield: 14
Ingredients: 1 cup (2 sticks) butter; 1 1/4 cups sugar; 1/2 teaspoon salt; 4 eggs; 2 teaspoons baking powder; 1 cup milk; 3 cups whole-wheat flour (I used whole-wheat pastry flour); 1 1/2 cups (8 ounce bag) frozen blueberries (I used Cascadian Farm brand); 2 - 2 1/2 teaspoons lemon zest (a microplane is the best tool for this); 1/2 cup heavy cream (for the topping)

Blueberry Lemon Bundt Cake was pinched from <a href="http://www.100daysofrealfood.com/2015/12/21/blueberry-lemon-bundt-cake/" target="_blank">www.100daysofrealfood.com.</a>

"Adapted from King Arthur..."

INGREDIENTS

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1 cup (2 sticks) butter

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1 1/4 cups sugar

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1/2 teaspoon salt

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4 eggs

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2 teaspoons baking powder

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1 cup milk

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3 cups whole-wheat flour (I used whole-wheat pastry flour)

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1 1/2 cups (8 ounce bag) frozen blueberries (I used Cascadian Farm brand)

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2 - 2 1/2 teaspoons lemon zest (a microplane is the best tool for this)

•

1/2 cup heavy cream (for the topping)

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