Wednesday, August 26, 2009

Lemon Blueberry Bundt Cake

I am not ashamed to say that I love seeing a recipe that includes a cake mix. It makes preparation so much easier, and if you are adding all sorts of things to it, what's the difference really? Another great thing about this recipe is that it uses no butter or oil, just applesauce! So with the blueberries and the applesauce in there, it's almost like you're eating health food, right?

As you can see, I did not make the glaze for this, as I was running short on time; and it was as delicious without as I am sure it is with the glaze. And just a storage note, this cake is VERY moist, so store any leftovers in the refrigerator to prevent spoiling (I learned this the hard way). I was also a little disappointed in how, although floured, all the blueberries dropped to the bottom of the pan while baking, but it still tasted great!

Lemon Blueberry Bundt Cake
from Deborah's Culinary Confections
Makes 1 bundt cake

Cake:
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup water
1/2 cup applesauce
4 eggs
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 cups blueberries
2 teaspoons sugar
1 teaspoon flour

Glaze:
1 cup powdered sugar
1 tablespoon fresh lemon juice
water, as necessary

Preheat oven to 350 degrees F. Grease a 10 inch Bundt pan.

In a large bowl of an electric mixer, stir together cake and pudding mixes. Make a well in the center of the mix and pour in water, applesauce, eggs, lemon juice, and lemon zest. Beat on low speed until blended. Scrape sides of bowl and beat on medium speed for 4 minutes.

In a small bowl, combine blueberries, sugar, and flour; toss to coat. Fold blueberries into cake batter with rubber spatula. Pour batter into prepared pan.

Bake for 50-55 minutes, or until a toothpick inserted in center of cake comes out clean. Carefully run a butter knife around the edge of the pan to loosen the cake. Allow to cool completely and then invert onto serving platter.

To make glaze, combine powdered sugar and lemon juice in a small bowl and whisk until smooth. Add water a teaspoon at a time until glaze reaches desired consistency. Drizzle over cake.

6 comments:

Maria said...

What a pretty cake! Love all of the blueberries!

The Blonde Duck said...

It looks healthy and tasty!

Lauren said...

I LOVED this!

Pam said...

Yum! It looks pretty and delicious. Bookmarked.

azureina said...

Thank you for posting this recipe. I made it yesterday and brought it to a friend's house. It was delicious and a HUGE hit. Definitely one of the best cakes I've made in some time.

Joelen said...

I love all those blueberries on top!