I came across this post that I posted last summer and want to share it with you again. This Blueberry Lemon Bundt cake was beyond delicious! Moist, full of plump blueberries and served as dessert and we even treated ourselves to a piece for breakfast one day! Who said you couldn’t have cake for breakfast…why not indulge in this scrumptious treat? I’m going to make it again real soon and look forward to seeing Tom’s face when he tastes it.
This particular day I decided to make a recipe I found on Pinterest for Blueberry Lemon bundt cake. This recipe came from Chew Out Loud.com. The author comments that it could easily serve for breakfast, a snack or dessert. I agree with her whole heartedly, as we had it for dessert but enjoyed it’s rich flavor for breakfast a couple of mornings. See the recipe on the link. Blueberry Lemon Bundt Cake
I found that it was easy to put together. I substituted Almond Milk for the Buttermilk because I’m lactose intolerant and still was delicious! If you don’t have this problem, the buttermilk will be a rich addition to the recipe.
All My Best,
Heart and Soul ❤️