Blueberry Kefir Bundt Cake

A delicious, moist and tender bundt cake filled with juicy blueberries and iced with a blueberry-lemon glaze. You can simply dust it with powdered sugar too. This bundt Cake is a perfect dessert to celebrate the blueberry season.

Cake	Glaze
300 g Refined spelt flour + more for dusting bundt pan and berries 2 tsp Baking powder 1/3 tsp Fine sea salt 1 tbsp Lemon juice 200 ml Kefir 1 tbsp Lemon zest 200 g Raw sugar 200 g Unsalted butter, at room temperature 3 Large eggs, at room temperature 1 tsp Vanilla extract 250 g Blueberries (fresh or frozen)	50 g Blueberries (fresh or frozen) 20 ml Lemon juice 220 g Confectioners’ sugar, sifted

Preheat the oven to 180C/350F. Generously butter and flour a 10-cup bundt pan.
In a medium bowl, whisk the spelt flour, baking powder, and salt together and set aside. Add lemon juice to kefir and set aside.
Mix sugar and lemon zest until well combined in a mixing bowl. Add the softened butter and beat with a hand mixer until light and fluffy, about 5 minutes.
With the mixer on a low speed, add the eggs 1 at a time, scraping down the bowl between each addition. Beat in vanilla extract.
Alternate 3 additions of flour and 2 additions kefir, beginning and ending with flour, scraping the bowl between additions. Do not over-mix or the cake would be dense and dry.
Toss the blueberries with about 2 tablespoons of spelt flour to coat, and gently fold them into the cake batter. Spread batter in the pan and smooth the top.
Bake for 60-70 minutes, rotating the cake after 30 minutes to make sure it browns evenly. The cake is done as soon as a toothpick comes out clean.
Set cake pan on a wire rack to cool for 10 minutes, and invert cake onto rack to cool completely while you prepare the glaze.
Mash the blueberries in the lemon juice with a fork. Press through a sieve to remove the skins. Sift in the confectioners' sugar to the juice and whisk until smooth. Add more sugar if you like a thicker glaze.
Pour glaze over cake. Let the glaze set before serving. Cake can be stored, covered, at room temperature for 3–4 days.