Blueberry Lemon Bundt Cake

Step 1

To make the cake:

Step 2

Preheat oven to 350°F.

Step 3

In a small bowl, combine flour, baking soda, baking powder, and salt. Whisk together to combine and set aside.

Step 4

In a medium bowl, beat together oil and Splenda Magic Baker Sweeteners. Add in yogurt and eggs, beating well, and scraping down the sides of the bowl as you go. Add vanilla and lemon zest and beat again.

Step 5

Add dry ingredients to the wet in two batches, stirring together gently. Be careful not to over mix. Fold in blueberries. Mixture will be very thick!

Step 6

Spray a Bundt pan with nonstick cooking spray and dust with flour to prevent sticking. Scoop mixture into prepared pan. Level out the batter. Bake for 35 minutes, or until a toothpick comes out clean.

Step 7

Remove and let cake cool slightly. Turn cake out onto a serving platter. Blueberry Lemon Bundt Cake is delicious warm!  Drizzle with a lemon glaze if desired.

Step 8

To make lemon glaze (optional):

Step 9

Pour 1 cup Splenda Magic Baker Sweetener into a high powered blender and blend on high for 20 seconds to create a “powdered sweetener” effect.

Step 10

Add lemon zest, then milk or lemon juice to ¼ cup of the powdered sweetener to thin it out. Drizzle on Bundt Cake and enjoy!