Hi everyone!
Today I am sharing a recipe for a super delicious, flavorful and and easy summer dessert.
To be fair I found this recipe online but I tweaked it and made a "Vanilla Mexicana'' variation.
This recipe combines one of my favorite things which is bundt cakes (I seriously have no type
when it comes to bundt cakes, I LOVE THEM ALL) and one of my husbands favorite things
which is the combination of lemons and blueberries. My husband actually inspired me to make this
cake because he would always buy a premade lemon blueberry bundt cake at Walmart from their
bakery section and I think they discontinued it at some point because he never found it again and he
talks about this cake ALL.THE.TIME. So I finally gave in and decided to try my hand at making it.
WARNING I did use a lemon flavored box cake mix so if you are above the boxed cake mixes we are
not the same and you are probably a more experienced and accomplished baker than I am.
Nonetheless, I did the thanggg and I am proud.
Ingredients:
1 box of lemon cake mix
1 cup of milk
4 eggs
1/4 cup of oil
1 1/2 cup of blueberries
2 cups of powdered sugar
3 tbsp of melted butter
1 lemon
Optional
1 box of instant pudding (this makes your cake more moist and fluffy)
1 cup of sour cream (helps take some of the acidity from the lemon)
Preparation 10 mins, cook time 40 mins
1.Combine cake mix, milk, eggs and oil into a large bowl and mix on medium speed for about
two minutes.
2.Fold in 1 cup of the blueberries into your mix, use a spatula to ensure the berries spread
evenly and they don't sit at the bottom of your pan. Leave the rest of the berries till the end for
garnishing.
3.Grease your bundt pan to ensure your cake does not stick. I simply melt butter and use a cooking
brush to coat my pan then I sprinkle some flour and make sure the entire cake pan is covered.
Remember that I used a bundt cake pan so it is very important you also grease the middle tube
as it is in the center and it’s what holds a lot of the heat.
4.Spread the batter into your cake pan and make sure it is even throughout.
5.Place your cake into a preheated oven of 350 degrees and bake for 40 minutes.
6.Once your cake is finished, remove from the oven and let it cool for 20 minutes. During this time
you can prepare your glaze.
7.In a small mixing bowl combine the zest of the 1 lemon and the juice from that same lemon with
the 2 cups of powdered sugar. Whisk together and then add the 3 tbsp of butter, keep whisking
until your desired consistency. If you are wanting a more rich glaze add more powdered sugar,
my glaze is light and runny so 2 cups of powdered sugar was sufficient.
8.Once your cake has cooled and your glaze is finished you can decide how to distribute your
glaze. I used a Ziploc baggie, poured my glaze and did a zig-zag technique, others simply glaze
the center-it really is up to you.
9.Finally garnish with fresh blueberries and lemon wedges either in the center or on the serving
plate itself.
1 box of lemon cake mix
1 cup of milk
4 eggs
1/4 cup of oil
1 1/2 cup of blueberries
2 cups of powdered sugar
3 tbsp of melted butter
1 lemon
Optional
1 box of instant pudding (this makes your cake more moist and fluffy)
1 cup of sour cream (helps take some of the acidity from the lemon)
Preparation 10 mins, cook time 40 mins
1.Combine cake mix, milk, eggs and oil into a large bowl and mix on medium speed for about
two minutes.
2.Fold in 1 cup of the blueberries into your mix, use a spatula to ensure the berries spread
evenly and they don't sit at the bottom of your pan. Leave the rest of the berries till the end for
garnishing.
3.Grease your bundt pan to ensure your cake does not stick. I simply melt butter and use a cooking
brush to coat my pan then I sprinkle some flour and make sure the entire cake pan is covered.
Remember that I used a bundt cake pan so it is very important you also grease the middle tube
as it is in the center and it’s what holds a lot of the heat.
4.Spread the batter into your cake pan and make sure it is even throughout.
5.Place your cake into a preheated oven of 350 degrees and bake for 40 minutes.
6.Once your cake is finished, remove from the oven and let it cool for 20 minutes. During this time
you can prepare your glaze.
7.In a small mixing bowl combine the zest of the 1 lemon and the juice from that same lemon with
the 2 cups of powdered sugar. Whisk together and then add the 3 tbsp of butter, keep whisking
until your desired consistency. If you are wanting a more rich glaze add more powdered sugar,
my glaze is light and runny so 2 cups of powdered sugar was sufficient.
8.Once your cake has cooled and your glaze is finished you can decide how to distribute your
glaze. I used a Ziploc baggie, poured my glaze and did a zig-zag technique, others simply glaze
the center-it really is up to you.
9.Finally garnish with fresh blueberries and lemon wedges either in the center or on the serving
plate itself.
I hope you enjoy!
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