#BundtaMonth: Lemon Mint Rhubarb Breakfast Bundt Cake with Blueberries Recipe
Ingredients
- 13 oz (2⅝ cups) AP flour
- 2 t baking powder
- 1 t fine sea salt
- 1 cup (8 oz, 2 sticks) unsalted butter, room temperature
- zest of 2 lemons
- 1¾ cups (12 oz) granulated cane sugar
- ¼ t lemon oil
- 1½ t, packed, chopped fresh mint leaves (preferably spearmint)
- 3 eggs
- ¾ cup full fat buttermilk
- 2 cups blueberries (I used seasonally frozen)
- 1 cup rhubarb, plus more below (I used seasonally frozen)
- For glaze:
- 1 cup chopped rhubarb (I used seasonally frozen)
- juice of 2 lemons
- ½ cup water
- several sprigs of fresh mint, preferably spearmint
- ¾ cup sugar, to taste
View Full Recipe at The Spiced Life
Adding to Planner
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