lemonysnickety blueberry bundt cake
One of my favorites is the combination of lemon and blueberry. I've made several of these bundt cakes; this is a new recipe I experimented with and enjoyed! NOTE: The glaze in the picture is the cream cheese glaze. : )
prep time
5 Min
cook time
55 Min
method
---
yield
Ingredients
- CAKE
- 1 box yellow cake mix
- 2 boxes of instant lemon pudding (3.4 oz box)
- 1 cup sour cream
- 1/2 cup oil
- 4 - eggs
- - zest of 2 small lemons
- - juice of 1 small lemon
- 2 cups fresh blueberries (or frozen, thawed and drained)
- LEMON GLAZE (OR INSTEAD OF GLAZE, JUST DUST WITH POWDERED SUGAR, WHICH IS MY PERSONAL PREFERENCE)
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- - zest from 1 lemon
- LEMONY CREAM CHEESE GLAZE (ANOTHER GLAZE OPTION, BACK BY POPULAR DEMAND)
- 4 ounces cream cheese
- 1/4 cup sugar
- - juice of 1 lemon
- - zest of 1 lemon
How To Make lemonysnickety blueberry bundt cake
-
Step 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. -
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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