Lemon Blueberry Bunt Cake

Deliciously tart and sweet at the same time this cake makes a good finish to any meal. This recipe is adapted from the book "Have Your Cake and Vegan Too." Here is what you need for the cake:

2 cups unbleached flour
1 1/2 cups old-fashioned oats ground in food processor
3/4 cup organic cane sugar
1 Tbs baking powder
1/2 tsp baking soda
1 1/2 cups non-dairy milk
Zest and juice of one lime
1/3 cup lemon juice
1/2 cup applesauce
1 tsp vanilla
1 cup organic blueberries
1 6oz cup of amande almondmilk yogurt

For the glaze:

1/3 cup organic powdered sugar
Enough lemon juice whisked in to make a thick glaze.

Preheat oven to 350 degrees. Grease and flour bunt pan. Combine the flour, ground oats, sugar, baking soda, and baking powder in a bowl.

In a separate bowl combine yogurt, milk, zest and juice and let sit for a few minutes to activate the citrus. Add in the applesauce and vanilla and mix to combine. Incorporate the wet ingredients into the dry ingredients. Do not over mix. Fold in the blueberries and pour into prepared pan. Bake 45 minutes to an hour. Once cooled invert pan onto plate and drizzle with glaze.