Apricot- Blueberry Bundt Cake

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1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1/2 cup ground flaxseed

1 tablespoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/3 cups low-fat buttermilk

6 tablespoons canola oil

4 large eggs

1 teaspoon vanilla extract

2 cups fresh blueberries or frozen and thawed blueberries

4 apricots, pitted and chopped, 2 cups

1 cup confectioners' sugar

6 teaspoons lemon juice

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