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Blueberry and Lavender Bundt Cake
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- 270 g caster sugar
- 1 ½ tsp edible lavender
- 175 g unsalted butter, soft, plus extra for greasing
- 3 large eggs
- 100 g buttermilk
- 320 g self-raising flour
- 1 tsp baking powder
- 200 g fresh blueberries
- ⅛ - ¼ tsp edible lavender, to taste, plus extra for garnishing
- 250 g caster sugar
- 6 tsp water
- food colouring paste, purple, as desired
- per 1 slice
- 1747 kJ / 418 kcal
- 4.8 g
- 68.3 g
- 13.9 g
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