Bake Club: Blueberry Muffin Bundt Cake

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Bake Club: Blueberry Muffin Bundt Cake

Week 153 day 302 Makes 1 cake 1 cup sugar + more for dusting pan 3 large eggs 1 cup milk 2 lemons, zested and juiced 1 teaspoon kosher salt 8 cups (8-10 pc) day-old blueberry muffins, crumbled Heat oven to 350F and grease and sugar a Bundt pan. In a large bowl, whisk together sugar, eggs, milk, lemon zest, lemon juice and salt. Break up the muffins into bite size pieces and mix into the bowl, tossing to coat and soak in the goodness. Pour mixture into a Bundt pan and bake for 50 minutes. Let the cake cool in the pan for 30 minutes, then run a small butter knife or offset spatula between the edge of the cake and the pan to help release it. Invert the pan onto a plate to fully release the cake and let it cool completely. Serve upside down for a streusel vis, or right side up and dust with 10x, or drizzle some cut out cookie glaze atop. Slice and serve. It’s the breakfast/ dessert that keeps on giving. Frankie approved.

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