Jazzy Gourmet

Blueberry Lemon Zucchini Bundt Cake

• 3 1/2 cups all-purpose flour, plus additional for coating blueberries
• 1 teaspoon cinnamon
• 1 teaspoon freshly grated nutmeg
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 4 eggs, beaten
• 3 cups sugar
• 1 cup vegetable oil
• 2/3 cup water
• 1 teaspoon lemon juice
• 2 cups grated zucchini
• 1 1/2 - 2 cups fresh blueberries
• 2 - 3 Tablespoons lemon rind

Preheat oven to 350 degrees. Grease and flour a Bundt pan (or use an all-in-one baking spray). Put flour, cinnamon, nutmeg, salt and soda in a small bowl and whisk together completely. Combine eggs, sugar, oil, water and lemon juice in a large bowl. Add zucchini and mix well. Add flour mixture to wet mixture and stir just until blended. Toss small amount of flour with blueberries to keep them from sinking to the bottom of the pan. Fold blueberries and lemon rind into batter and pour into prepared Bundt pan. Bake in 350 degree oven for 50-60 minutes or until toothpick inserted in middle comes out clean.

Makes 12-16 servings