I’m🌸🌼🌷🌻This Blackberry Lemon Bundt is packed full of bright flavors and it’s in fun bundt shaped form! The cream cheese frosting is delectable! Bonus! I have added all the gluten free/dairy free subs in there. Blackberry Lemon Bundt 2 cups All Purpose Flour or 1:1 Gluten Free Mix 1 1/2 cups Granulated Sugar 3 1/2 teaspoons Baking Powder 1 teaspoon Salt 1/2 Cup Melted Butter - dairy or plant based 3 Eggs (at room temp) - or 3/4 cup unsweetened applesauce 1/2 cup Milk (at room temp) - dairy or plant based 1/2 freshly squeezed lemon juice Zest of 1 lemon 1 cup roughly chopped blackberries Preheat over to 350°. Greaseand flour your bundt pan. I used a 6 cup capacity, but larger capacity ones will also work. Set aside. Combine the flour, sugar, baking powder, and salt. Sift to combine. Add the butter, eggs, milk, lemon juice and zest. Mix by hand or with an electric mixer until evenly combined and lump free. This should take 1-2 minutes. Fold in the blackberries. Pour the batter...