Happy March Madness Folks! Basketball is a sport I can get behind and watch without any qualms. The reason for this is very simple: I UNDERSTAND it. Football? Forget it. I didn’t grow up with it, and I have tried, truly tried to figure out what the heck is going on. If someone isn’t there to spell it out for me, I’m generally lost. Not with basketball. I can watch and know what is happening. Much more engaging I can tell you.
Believe it or not, I actually played basketball. Can’t you just see it? If you’re picturing an agile, confident, appropriately aggressive player…. you obviously didn’t know me growing up. I was aweful. Box out? What’s that? Here, just take the ball.
A basketball player, I am not. Thankfully, I am a pretty good baker.
I have already professed my love of bundt cakes here, here, and here, but I had yet to find one that was perfect for sunnier, warmer weather. Until now. You know that wonderful feeling when you walk into Whole Foods and see a huge vat of berries on sale, like a real sale? That’s what inspired this cake. I had 3 pints of blueberries and no real plan for them. I also had a huge bag of lemons in my fridge… so bing bang boom you get a Lemon Blueberry Bundt Cake.
This cake is moist (sorry for you folks who hate that word), not too sweet, and chock-full of blueberries. The frosting is sweet and tart and all things good in this world. I made this cake with gluten free flour and milk substitutes, but you could easily swap those out for the real thing.
Go ahead and put this cake on your Easter menu. You won’t regret it. And lastly, GO DUKE!