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Lemon Mint Rhubarb Breakfast Bundt Cake with Blueberries
THE SPICED LIFE17Ingredients
105Minutes
1390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 13 oz. AP flour (2⅝ cups)
- 2 tsp. baking powder
- 1 tsp. fine sea salt
- 1 cup unsalted butter (8 oz, 2 sticks, room temperature)
- 2 lemons (zest of)
- 1 3/4 cups cane sugar (12 oz, granulated)
- 1/4 tsp. lemon oil
- 1 1/2 tsp. fresh mint leaves (packed, chopped, preferably spearmint)
- 3 eggs
- 3/4 cup buttermilk (full fat)
- 2 cups blueberries (I used seasonally frozen)
- 1 cup rhubarb (plus more below, I used seasonally frozen)
- 1 cup rhubarb (chopped, I used seasonally frozen)
- 2 lemons (juice of)
- 1/2 cup water
- 1 sprig fresh mint (preferably spearmint)
- 3/4 cup sugar (to taste)
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NutritionView More
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1390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1390Calories from Fat470 |
| % DAILY VALUE |
| Total Fat52g80% |
| Saturated Fat31g155% |
| Trans Fat |
| Cholesterol285mg95% |
| Sodium960mg40% |
| Potassium650mg19% |
| Protein19g |
| Calories from Fat470 |
| % DAILY VALUE |
| Total Carbohydrate225g75% |
| Dietary Fiber11g44% |
| Sugars137g |
| Vitamin A35% |
| Vitamin C160% |
| Calcium40% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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