#BundtaMonth: Lemon Mint Rhubarb Breakfast Bundt Cake with Blueberries Recipe

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Ingredients

  • 13 oz (2⅝ cups) AP flour
  • 2 t baking powder
  • 1 t fine sea salt
  • 1 cup (8 oz, 2 sticks) unsalted butter, room temperature
  • zest of 2 lemons
  • 1¾ cups (12 oz) granulated cane sugar
  • ¼ t lemon oil
  • 1½ t, packed, chopped fresh mint leaves (preferably spearmint)
  • 3 eggs
  • ¾ cup full fat buttermilk
  • 2 cups blueberries (I used seasonally frozen)
  • 1 cup rhubarb, plus more below (I used seasonally frozen)
  • For glaze:
  • 1 cup chopped rhubarb (I used seasonally frozen)
  • juice of 2 lemons
  • ½ cup water
  • several sprigs of fresh mint, preferably spearmint
  • ¾ cup sugar, to taste

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