Allison Wonderland: Whole Grain Lemon Blueberry Bundt Cake

I made the most perfect Spring dessert to take with us to Mark's parent's house for Easter. Lemon Blueberry cake with a lemon cream cheese glaze. This cake was whole grain, no dairy, no butter, no eggs, but you never would have known. Everyone really enjoyed it and even Mark's 80 year old Grandmother who is famous for her desserts headed back for seconds!

Based on the Lemon Bundt Cake recipe from Have your Cake and Vegan too by Kris Holechek of NomNomNomblog fame. This book is wonderful... check it out!

1&1/2 cup spelt flour

1/2 cup whole wheat pastry flour

1&1/4 cup oat flour

1 cup organic granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 almond or other milk

2 large organic lemons (important to get organic because you will be using the zest)

1/3 cup melted coconut oil

1 teaspoon pure vanilla extract

1 cup fresh or frozen organic blueberries (I used frozen, do not thaw. Take out of freezer right before you are going to use them to prevent them from bleeding into the rest of your batter.)

-Preheat oven to 350. Grease your bundt pan.

-In a medium bowl, combine the flours, sugar, baking powder, baking soda, and salt. In a large bowl, combine the milk, lemon zest and juice (you should get about 1/3 cup lemon juice) and let them sit a few minutes.

-Add the oil and vanilla, mix to combine.

-Add half of the dry ingredients into the wet ingredients, gently incorporating, and then repeat with the rest of the dry being stirred into the wet.

-Gently fold the berries in.

-Bake for 50 minutes, until a toothpick comes out clean. Let cool in the pan for 20 minutes.

-While cake is cooling make your cream cheese glaze.

-Run a knife around the outside of the pan and invert the cake. I do this by putting a dinner plate over the top of the bundt pan and flipping it over.

-Drizzle the glaze over the cake.

Lemon Cream Cheese Glaze

4 oz. of cream cheese, I used tofutti.

1/2 coconut oil

1 cup powdered sugar

1 teaspoon vanilla

1 teaspoon lemon juice

2-4 tablespoons almond or other milk

Combine cream cheese, vanilla, lemon juice and coconut oil with a hand mixer. Add powdered sugar slowly. Add 2-4 tablespoons of almond milk to thin it out to drizzlezble consistency. Pour into bottom of a pastry bag (or if you are ghetto like me a plastic sandwich bag with one end cut off) and glaze your cake.

I got the cutest metal cake tester at the Le Creuset outlet in Colorado. No more searching for toothpicks or having to use a knife to test whether my baked goods are done in the middle!