Sunday, July 10, 2016

Lemon Blueberry Bundt Cake W/ Lemon Glaze

This was my oldest Grandson Cole's first ever cake to make... using blueberries that we went and picked easy to make... he did a great job ..
  • 3 large eggs
  • 1/4 cup granulated sugar
  • 1/3 cup canola, corn, or safflower oil
  • 1 cup sour cream or plain greek yogurt
  • Juice and finely grated zest of 2 lemons (about 1/4 cup juice)
  • 1 box (18.25 ounces) yellow cake mix with pudding in the mix
  • 2 cups fresh cleaned blueberries (dusted in flour so they don't sink)
Grease and flour a 10 to 12-cup Bundt cake pan or 10-inch tube cake pan. Heat the oven to 325° for a dark pan, 350° for a light-colored pan.
In a mixing bowl with an electric mixer, beat the eggs with the sugar until light; beat in the oil, sour cream, lemon juice, and lemon zest. Continue beating until smooth.
With the mixer on low speed, slowly blend in the dry cake mix. Turn the mixer to high and beat until well blended.
put a few blueberries in the bottom of pan add 1/2 the batter add 1/3 of remaining blueberries, topped with remaining batter and remaining blueberries, smoothing the top.
Bake for 50 to 60 minutes, or until a toothpick comes out clean when inserted into the cake.
Drizzle with lemon glaze. (recipe below)

Lemon Glaze
2/3 cup sifted confectioners' sugar
2 tablespoons lemon juice, fresh
1 teaspoon grated lemon rind
Put the sugar in a small bowl.
Add lemon juice and rind.
Whisk together until smooth and well blended.
 Drizzle over lemon pound cake or any other cake.

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