Go Blue Bundt Cake Food

GLAZED LEMON BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Brush a 10-cup Bundt pan with oil and dust with flour, tapping out the excess. Make sure to get in all the creases in the pan. Whisk the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
• Whisk the sugar and eggs together in a large bowl until well combined and the eggs are pale. Gradually whisk in the oil until smooth and then whisk in the sour cream, vanilla, lemon zest and lemon juice. Add the flour mixture and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
• Bake until the cake pulls away from the side of the pan and a wooden skewer inserted near the center comes out clean, about 1 hour. Cool 10 minutes in the pan on a wire rack and then invert onto the rack and cool completely.
• Whisk the confectioners? sugar and 3 tablespoons juice together in a medium bowl until smooth and thick. Gradually whisk in the remaining tablespoon of juice as needed until the glaze is just thin enough to pour. Drizzle or pour over the cake.

BEST LEMON BLUEBERRY BUNDT CAKE

Steps:

• Heat oven to 350°F Butter a 12-cup bundt pan.
• In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
• Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
• Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

BLUEBERRY BUTTERMILK BUNDT CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
• Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
• Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
• Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.

MINI BLUEBERRY BUNDT CAKES

Steps:

• In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries. , Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.

GO BLUE BUNDT CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, dry pudding mix, water, oil and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack. Cool completely, about 1 hour.
• Transfer cake to serving platter. Divide frosting between 2 small microwavable bowls. To one bowl, stir in blue and red food color until blended to make navy blue. To the other bowl, stir in yellow food color until blended. Microwave uncovered navy blue frosting on High 10 to 15 seconds or until thin enough to drizzle over cake. With spoon, drizzle warmed navy blue frosting back and forth over cake in striping pattern. Repeat microwaving and drizzling with yellow frosting. Refrigerate about 30 minutes or until frosting is set. Store loosely covered at room temperature.

WILD BLUEBERRY BUNDT CAKE

Steps:

• Grease& flour a 10 inch bundt pan or angel food cake pan& set aside.
• In a large bowl, beat butter with 1 cup of the sugar until fluffy; add egg yolks, one at a time, followed by orange rind.
• Using clean beaters, beat egg whites in a separate bowl until soft peaks form; beat in remaining sugar, 1 tbsp at a time, until glossy peaks form and set aside.
• Sift flour, baking powder& salt into another large bowl.
• Stir dry ingredients into butter mixture, alternately with orange juice, making 3 additions of dry& 2 additions of juice to make a stiff batter.
• Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries.
• Scrape into prepared pan& smooth top.
• Bake in center of preheated 350F oven for 45- 55 minutes or until cake tester comes out clean; transfer to rack& cool for 20 minutes.
• While cooling make the glaze: bring sugar& juice to a boil in a small saucepan, stirring continuously; boil hard for a minute, then allow to cool.
• Loosen cake from edges of pan, place a rack over the pan& turn the cake out onto the rack; place a sheet of foil beneath the rack, brush the cake with the glaze& allow to cool.
• Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar.