Marbled Blueberry Bundt Cake

3 Cups White Whole Wheat Flour

2 1/2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 1/2 Cups Granulated Sugar

2/3 Cup Olive Oil

1 Cup Plain, Unsweetened Vegan Yogurt

1 cup Plain Non-Dairy Milk

2 Teaspoons Apple Cider Vinegar

2 Teaspoons Vanilla Extract

1 1/2 Cups Blueberries, Divided

1 Teaspoon Fresh Lemon Juice

1 Teaspoon Lemon Zest

Lemon Syrup:

3 Tablespoons Fresh Lemon Juice

1 Cup Granulated Sugar

Preheat your oven to 350 degrees, and lightly grease and flour a 10-cup capacity bundt pan. Set aside.

In a large bowl, whisk together the flour, baking powder and soda, salt, and sugar. Separately, mix the olive oil, "yogurt," non-dairy milk, vinegar, and vanilla to combine. Pour the wet ingredients into the bowl of dry, and with a wide spatula, fold the two together just until you achieve a fairly smooth batter. A few lumps are just fine; be careful not to over-mix. Divide the batter equally into two parts, pouring half off into a separate bowl.

Turning your attention now to the blueberries, toss 1 cup of them into your blender or food processor, along with the lemon juice. Thoroughly puree, until smooth but still with their naturally rough, slightly seedy texture intact. Add the blended berries into one of the bowls of batter, along with the remaining 1/2 cup of whole blueberries, and stir well to fully incorporate.

With a clean spatula, mix the lemon zest into the other bowl of batter until distributed throughout.

Lay down a thin layer of the blueberry batter in small dollops along the bottom of your prepared bundt pan. Top that with a ribbon of the lemon batter; it's fine if it doesn't entirely cover, but do your best to keep them neat and even. Repeat as many times as possible, until you run out of batter. Take a spatula and swirl it through the whole assemblage ONLY ONCE to create a neat but discernible swirl throughout the cake.

Move the whole bundt into the center of your oven, and bake for 60 - 70 minutes, until a wooden dowel inserted into the center of the cake pulls out clean. Let cool completely in the pan, and then turn out on a wire rack.

To finish the cake off, a thin glaze of lemon syrup is a nice touch to keep everything moist. Simply place both the lemon juice and sugar in a small sauce pan, and stir to combine. Heat over medium heat until the sugar has fully dissolved. Brush the syrup evenly over the whole bundt- Chances are you won't need it all. (Save the extra for sweetening tea!) Slice and serve right away, or store it covered, in the fridge, for 4 - 5 days.

Serves 12 - 14

©Hannah Kaminsky http://www.bittersweetblog.com