Blueberry Lemon Bundt Cake - Splenda®

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• ⅓ cup olive oil
• ½ cup packed Splenda® Magic Baker™ Brown Sweetener
• ⅓ cup Splenda® Magic Baker™ Sweetener
• 1 cup plain nonfat Greek yogurt
• For the cake:
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons lemon zest
• 1 ½ cups fresh blueberries
• For the lemon glaze (optional):
• ¼ cup Splenda® Magic Baker™ Sweetener
• ½ teaspoon lemon zest
• 2 tablespoons milk or lemon juice