Fresh Blueberry Cake Mix Cake Food

FRESH BLUEBERRY CAKE MIX CAKE

Steps:

• Beat the eggs and sugar together in a medium-size mixing bowl with an electric beater until light in color around 2 minutes.
• Add in the oil, sour cream, lemon juice, and lemon zest, beat on low speed until smooth.
• Keeping the mixer on low speed, add in the dry cake mix.
• Beat until smooth and no lumps appear around 1 minute.
• Using a spatula, fold in the blueberries.
• Pour into the prepared pan.
• Bake for 45 to 50 minutes, or until a toothpick comes out clean when inserted into the cake. (The oven temperatures may vary so keep an eye on it.)
• This cake can be served with whipped cream, lemon curd, lemon pudding, ice cream or dusted with powdered sugar.
• Lemon Icing:
• Garnish Fresh Blueberries and Lemon Zest
• 2 cups powdered sugar
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons freshly grated lemon zest
• 2 tablespoon milk it more to make a free-flowing consistency
• Mix all together pour on cooled cake.
• Garnish with lemon zest and fresh blueberries.
• Store cake in the refrigerator in a covered cake container.

BLUEBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
• Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

BLUEBERRY BUNDT CAKE

Steps:

• Mix cake mix, oil, eggs, cream cheese and vanilla pudding on medium speed (mixture will be very thick).
• Fold in blueberries; pour in Bundt cake pan.
• Bake at 350 degrees for 30 minutes or until done.
• Icing: Mix blueberry juice and 2 cups confectioners sugar and pour over cake while hot.

FRESH BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a saucepan, combine blueberries (cleaned and trimed), sugar and cornstarch. Cook over low heat for 2 to 3 minutes or until sauce is thickened. Set aside.
• Cream butter, sugar, eggs togther in a bowl with mixer. Combine flour, baking powder, soda and salt; add to creamed mixtgure, alternating with sour cream. Stir in almond extract.
• Spoon half of the batter into the greased bundt pan or 2 loaf pans.
• Spoon half blueberry sauce on top of the batter evenly, so it's not in a lump that may sink.
• Spoon the remaining batter on top. Sprinkle with chopped peacans.
• Bake at 350 for 40-50 minutes or until done. Let cool and remove from the pan.
• Glaze: Combine ingredients and mix well.
• Place cake on serving plate and drizzle with powdered sugar glaze over the top while warm.