Blueberry Lemon Bundt Cake Egg Free

I modified my recipe #274969 to create a more summery version involving blueberries and lemon. the original recipe is my brother-in-law's favorite dessert, which i created especially for him to accommodate his egg allergy. instead of eggs for binding, i use a cornstarch/water mixture. The cake turns out moist and does not crumble.

Steps

Cake:.

Preheat oven to 350f.

Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.

Cream sugar and butter.

Wisk together cornstarch and water mixture and cream into sugar / butter mixture.

Stir in milk and lemon extract / juice.

Combine dry ingredients in a separate bowl and slowly add into wet mixture , stirring until thoroughly combined.

Fold blueberries into the batter.

Spoon batter evenly into bundt pan , being careful not to brush off too much of the flour dusting.

Bake for 45 minutes or until a cake tester inserted into cake comes out clean.

Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate.

Glaze:.

Place powdered sugar in a small bowl.

Stir in lemon juice one tablespoon at a time until preferred glaze texture is obtained.

Spoon evenly over warm cake.

Garnish:.

I sprinkled lemon zest evenly over the freshly-glazed cake.

I also placed blueberries into the center of the cake and around the base of the .

Ingredients

sugar, butter, cornstarch, water, flour, baking powder, baking soda, milk, lemon extract, blueberries, powdered sugar, lemon juice, lemon zest