Lemon tendercake with blueberry compôte

When I was in a café in Kansas City, I ate more mini lemon bundt cakes than a human being should be able to manage in one sitting. But I can’t tell you how easy it was. Oh, and did I say they were vegan? As is this. The café gave me their recipe, but I have played fast and loose with it, and turned it into a tender sponge, to be topped with coconut-milk yogurt and – like a retro cheesecake topping – blueberry compôte.
Read more: https://www.bbc.co.uk/food/recipes/lemon_tendercake_with_52994?source=Snapzu