Lemon and Blueberry Bundt Cake

I'm going to come clean and admit that I originally baked this wayyy back in November for my mums birthday, but as mentioned in my previous post and what is glaringly obvious I've been a terrible blogger and quite simply haven't. 

Although it has been almost 2 months since this little one made it's debut, the taste is still fresh in my mind. Although not exactly seasonal, the lightness of the sponge and sharp lemon flavour will be a welcome change to the pies and stodgy puds that seem to be inescapable throughout winter. 

We found that it went beautifully with tea (as most things do) or it was washed down just as nicely with some pink champagne (again, the same can be said for most things). 
So however you want to enjoy it, please make this and share it with your loved ones! It's a little bit big for one, even by my own very hungry standards.

Dairy/Lactose Free + Gluten/Wheat Free

Ingredients:
For the Cake:
2 3/4 cups flour
1 teaspoon xantham gum
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup vegan butter/marg.
1 1/2 cups caster sugar
4 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup almond milk + 1 tablespoon lemon juice
1 1/4 cups blueberries + 1 tablespoon flour

For the Glaze:
1 cup icing sugar
8 -10 teaspoons lemon juice
lemon zest (to garnish)

To Make:
Start with the Cake:

• Pre heat oven to 180°C Butter a bundt tin.
• In a large bowl, whisk together flour, baking powder and salt. Set aside.
• In another large bowl, beat butter/marg. until smooth. 
• Add sugar and beat for 2 to 3 minutes until fluffy. 
• Beat in eggs, one at a time, beating well after each addition. 
• Add lemon juice, lemon zest and vanilla and beat until combined. 
• Beat in flour in three additions, alternating with almond milk mixture. 
• Beat for 2 minutes. Fold in blueberries. 
• Spoon into prepared pan.
• Bake for 50 minutes or until a toothpick inserted in center of cake comes out clean. 
• Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. 
• Turn out and cool completely.

Make the Glaze:

• In a small bowl, mix together icing sugar and lemon juice until smooth. 
• Drizzle over top of cake and let it roll down the sides.