INGREDIENTS:
• 1/2 cup Unsweetened Applesauce
1/2 cup coconut oil or Unsalted Butter, room temp
• 2 cups sugar (I used Organic Evaporated Cane Sugar)
• 3 large eggs
• 1 Tbsp vanilla extract
• 2 tsp lemon juice or zest
• 3 Cups Cake Flour*
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1-1/4 cup buttermilk or plain Greek yogurt
• 2 Cups fresh or frozen (thawed) blueberries
GLAZE:
1/2 a stick of cream cheese, room temperature
1 cup powdered sugar
1 tsp vanilla
3-4 Tbsp Milk
DIRECTIONS:
1 Preheat oven to 325F degrees.
2 Spray your bundt pan with nonstick baking or cooking spray.
3 Using an electric mixer, cream together the butter/oil, applesauce and sugar.
4 Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.
5 Next, in a separate bowl, combine flour, baking powder, baking soda and salt.
6 Whisk together until combined.
7 At this point, you are going to alternately add in the flour mixture and buttermilk/yogurt to the wet mixture.
8 Add a little flour, then a little buttermilk, a little more flour and a little more buttermilk…until it’s all incorporated.
9 Don’t overmix it. You want to stir just until it all comes together.
10 If you have a stand mixer, be sure to occasionally scrape down the sides of the bowl.
11 Gently stir in HALF of the blueberries.
12 Be very careful when stirring so you don’t burst open all the berries.
13 Just gently fold them in.
14 Now add the rest of the blueberries to the bottom of the bundt pan.
15 Then pour the batter on top.
16 Bake for about 45-55 minutes.
17 Oven times do often vary for baked goods. So be sure to test for doneness by using a toothpick or tester. It should come out clean when you insert it into the cake. Cake should be golden brown and shouldn’t be jiggly. Don’t turn off oven after you take out cake. Don’t even think about releasing the cake yet. It has to cool COMPLETELY. This could take an hour and a half or more.
18 While the cake is cooling, make Glaze. Whisk cream cheese and sugar until creamy. Add vanilla and one tablespoon at a time of milk until desired consistency. Should be thick but pourable.
*original recipe adapted from The Country Cook
