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Bundt-Style Lemon Blueberry Cake
Ingredients
  • 250g butter
  • 1 cup (220g) caster sugar
  • 1 lemon, rind finely grated, juiced
  • 3 Coles Australian Free Range Eggs
  • 1 ½ cups (225g) self-raising flour
  • ½ cup (75g) plain flour
  • ½ cup (120g) sour cream
  • 200g blueberries
  • subheading: Blueberry compote:
  • 300g blueberries
  • 2 tbs caster sugar
  • 1 tbs lemon juice
  • subheading: Lemon drizzle:
  • 1 cup (160g) icing sugar mixture
  • 1 tbs lemon juice
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