Blueberry Bundt Cake

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Marble cake is my absolute childhood recipe. My grandma baked it every Sunday, oh, I loved it. I have changed something ingredients and made it vegan. I think my dear grandma would love this variant just as much. 

Delicious Blueberry Bundt Cake

Ingredients for Blueberry Bundt Cake

280 g of flour
120 g cane sugar
2 tbsp baking powder
1 packet of vanilla sugar
140 g vegan Butter, soft
60 g vegan vanilla yogurt
1 tsbp baking soda
1 tbsp vinegar
120 ml Soymilk
Lemonzest
80 g blueberries, frozen
100 g of powdered sugar

Method:

Pre heat the oven to 180 degrees celcius. Grease a Gugelhupf mold.mFor the batter, mix butter, vanilla and sugar creamy about 5-8 minutes. Add yogurt and mix until combined. Mix flour, baking powder and lemon zest. Mix baking soda and vinegar. Now add flour mix, soda mix and soy milk to the butter mixture. Mix until combined. Dust blueberries with flour and fold under the dough.  Pour in the baking form and bake for 50 minutes or a thootstick comes out clean..
Allow the cake to cool in the mold, then tumble and leave to cool completely.
  

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