Lemon Blueberry Bundt Cake

Ingredients

• 1 cup (142g) all-purpose flour (scoop and level to measure)
• 1 cup (200g) granulated sugar
• 6 Tbsp (35g) Dutch process cocoa powder, plus more for dusting pan
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil or canola oil
• 2 tsp vanilla extract
• 2 large eggs

Chocolate Ganache (optional)

• 6 oz. semi-sweet chocolate, finely chopped
• 3/4 cup heavy cream

Instructions

• Preheat oven to 350 degrees. Spray a 9 by 9 or 8 by 8-inch baking dish with non-stick cooking spray then dust with cocoa. Shake out excess cocoa.
• In a large mixing bowl whisk together flour, sugar, 6 Tbsp cocoa, the baking soda, and salt.
• Add buttermilk, oil, vanilla and eggs.
• Whisk mixture until very well blended (about 1 minute).
• Pour into prepared baking dish.
• Bake in preheated oven until toothpick inserted into the center of cake comes out clean, about 27 to 35 minutes.
• Let cool completely on a wire rack.
• Meanwhile make ganache. Place finely chopped chocolate in a medium heat proof mixing bowl.
• Heat heavy cream in a small saucepan over stovetop on medium heat until just simmering.
• Pour hot cream over chocolate chocolate then stir with a rubber spatula until melted and smooth. Let it cool until it’s a thicker consistency, about 30 minutes* then spread over cake and slice.