"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Blueberry Bundt Cake Recipe

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This recipe for Lemon Blueberry Bundt Cake, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carrie Montroy
Added: Saturday, August 19, 2006


3 c. all-purpose flour
2 c. sugar
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 c. fat-free buttermilk
3 large eggs
1/2 c. canola oil
1 T. grated lemon zest
1/2 tsp. vanilla
2 c. fresh or frozen blueberries

Preheat oven to 350. Spray a 10-inch bundt pan with nonstick spray then dust with flour. 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 it cool then remove and serve.
Serves 24.




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