May Eighty Five

This blueberry bundt cake is made with simple pantry ingredients, and it stays incredibly moist for days. Each bite is packed with juicy blueberries, bright lemon zest, and a fresh hint of mint. It's the perfect cake for summer baking.

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INGREDIENTS

1 cup of sugar
Zest of 1 lemon
1 cup of canola oil, olive oil or neutral oil of your choice
3 large eggs
¼ cup of lemon juice
1 tbsp of vanilla extract
2 cups of flour
½ tsp of baking powder
¾ tsp of salt
2 tsp of baking soda
2 cups of fresh blueberries
2 tbsp chopped mint

DIRECTIONS

1. Preheat oven to 350°F (175°C) and grease a bundt pan with baking spray.
2. In a large mixing bowl, rub the lemon zest into the sugar until fragrant.
3. Add canola oil, eggs, lemon juice, and vanilla extract to the sugar mixture. Beat until well combined.
4. In another bowl, whisk together the flour, baking powder, salt, and baking soda.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the blueberries and chopped mint, being careful not to overmix.
7. Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

If you lilacs wilt fast, you're prepping them wrong! Here's how I bring them inside and make lilac season last a little longer...

- remove all leaves. If you want greenery in your arrangement, just add extra branches with just leaves into your vase.
- in order to help the stems drink more water, cut an X at the end of the stem and open it up a little.
- change the water often! I'll change the water every other day.

enjoy your blooms 💜