Lemonysnickety Blueberry Bundt Cake
NOTE: The glaze in the picture is the cream cheese glaze. : )
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- 1 box
- yellow cake mix
- 2 box
- of instant lemon pudding (3.4 oz box)
- 1 c
- sour cream
- 1/2 c
- zest of 2 small lemons
- juice of 1 small lemon
- 2 c
- fresh blueberries (or frozen, thawed and drained)
- 1 c
- powdered sugar
- 2 Tbsp
- lemon juice
- zest from 1 lemon
- 4 oz
- cream cheese
- 1/4 c
- juice of 1 lemon
- zest of 1 lemon
LEMON GLAZE (OR INSTEAD OF GLAZE, JUST DUST WITH POWDERED SUGAR, WHICH IS MY PERSONAL PREFERENCE)
LEMONY CREAM CHEESE GLAZE (ANOTHER GLAZE OPTION, BACK BY POPULAR DEMAND)
1Heat oven to 350. Combine all ingredients except blueberries; fold blueberries in gently, by hand. Mixture will be thick and tacky. Spoon into greased bundt pan. Spread mixture so it is evenly distributed. Bake for 55 minutes or until wooden pick inserted in middle comes out clean. Cool in pan for about 10 minutes before inverting onto cooling rack. Cool completely.
2Once cake is cooled, make lemon glaze.
For Powdered Sugar Based Glaze: Combine all ingredients together until smooth.
For Cream Cheese Based Glaze: Heat cream cheese, sugar and lemon juice in microwave until melted (about 1 minute) and stir until creamy. Add lemon zest. Let cool slightly.
Drizzle glaze onto cake.
OTHER OPTION: Instead of using glaze, dust with powdered sugar.