EASY LEMON-BLUEBERRY BUNDT® CAKE
No one would ever guess this lemon-blueberry cake starts out with a boxed mix. Adding blueberries, lemon, and milk to the mix will result in a moist, light, and fluffy cake.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
- Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt® pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
- Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
- Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 39.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 269.8 mg, Sugar 28.7 g
LEMON BLUEBERRY POPPY SEED BREAD FROM A CAKE MIX
I use Duncan Hines Bakery style blueberry muffin mix...Fast and delicious..even better the next day..
Provided by grandma2969
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*.
- Grease and flour 8 1/2" x 4 1/2"x 2" loaf pan.set aside.
- Rinse blueberries from mix with cold water and drain.set aside.
- FOR BREAD:.
- Combine muffin mix and poppy seed in medium bowl.
- Break up any lumps.
- Add eggs and water.Stir until moistened -- about 50 strokes.
- Fold in blueberries and lemon peel.
- Pour into pan --
- Sprinkle with contents of topping mix from package.
- Bake at 350*.for 1 hour or until toothpick insered in center comes out clean.
- cool in pan on wire rack 10 minutes.
- Loosen loaf from pan -- Invert onto cooling rack --
- Turn right-side up.Cool completely.
- FOR DRIZZLE:.
- Combine powdered sugar and lemon juice in small bowl --
- Stir until smooth --
- Drizzle over loaf.
Nutrition Facts : Calories 191.8, Fat 5.4, SaturatedFat 1.3, Cholesterol 17.6, Sodium 242.8, Carbohydrate 32.8, Fiber 0.2, Sugar 5.2, Protein 2.9
LEMON BLUEBERRY PUDDING POUND CAKE
If you love the combo of lemon and blueberries, you're sure to enjoy this cake! It is slightly tart, not too sweet with a light, moist texture for a pound cake. I adapted this from a recipe at All recipes.com.
Provided by Deborah1
Categories Dessert
Time 1h10m
Yield 1 bundt cake, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- NOTE-I use Duncan Hines because they do not have pudding in the mix as do the Betty Crocker and Pillsbury brands.
- If you are using another brand, make sure it does not have pudding already in the mix or the texture may not be the same.
- Preheat oven to 350.
- Grease and flour a 10-inch Bundt pan (or use Baker's Joy as I do).
- In a large bowl, stir together the cake mix, pudding mix and sugar.
- Make a well in the center and add the water, oil, eggs and cream cheese.
- Beat on low speed until blended.
- Scrape bowl.
- Beat on medium speed for 2 minutes.
- (This will be a fairly thick batter.) Gently stir in the blueberries.
- Pour batter into prepared pan.
- Bake for 50 to 60 minutes, or until top is golden brown and cake tester inserted in center comes out clean.
- Let cool in pan 10 minutes, then turn out on wire rack and cool completely.
- GLAZE: In a small bowl, combine sugar and lemon juice to make light glaze.
- Drizzle over cooled cake.
- This is not a heavy glaze.
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