Friday, April 18, 2008

Lemon Blueberry Bundt

Spring has sprung or something like that. Lemons are sunshiny yellow and so is this cake! Starbucks has a low fat cake that has cherry running through it. It's quite tasty. This is a Lemon cake with Blueberry in it. Regular amount of fat and sugar though. Sorry.

Lemon Blueberry Bundt

One box yellow cake mix
One small box lemon pudding
1/2 cup hot water
1/2 cup olive oil
4 eggs
1/2 cup sour cream
Blueberry preserves
a handful of dried blueberries
Cinnamon Sugar
Powdered Sugar and a little water to make a glaze

Preheat to 350 degrees F. In your mixing bowl combine two boxed items. Mix them up a bit. Add the hot water and mix until blended, add oil and mix some more. (I take the white cordy things off mine and mix 'em up a bit) Add an egg at a time (or equivalent of an egg) mixing after each addition. When cake mix is smooth add the sour cream until and mix until no sour cream swirls are present. Spray your favorite bundt pan with non-stick cooking spray. Sprinkle bundt pan with cinnamon sugar. Pour half of the cake mix in the bundt pan. Spoon teaspoons of Blueberry preserves in the middle of batter all the way around, making sure no jam touches the bundt pan. Sprinkle the dried blueberries on top of the preserves. Pour remaining batter over preserve layer and level out with a spoon.

Bake for 45-60 minutes. Allow cake to cool and flip bundt onto serving plate. Sprinkle top of bundt cake with more cinnamon sugar. Glaze cake and sprinkle a little more with the cinnamon sugar. Serve alone or with fresh cut strawberries and ice cream or whipped cream. ENJOY.

A little humor. My friend drove me to pick up my truck from the shop the other day. I had two bags and this bundt cake to bring to work. Thankfully Marine was kind enough to be my taxi and provide the biggest laugh that day. I realized the cake had cracked and commented. In her "My Big Fat Greek Wedding" voice she says....


Oh Thank God for my friends!

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