I was feeling a little Bundty. I’ve been decluttering like crazy. I finally made my way out to the garage which is where I store ll my excess baking stuff and then I saw it. That fabulous bundt pan and I thought when was the last time I used this? Why haven’t I used this? So I did.
The older I get the more I flock towards lemony stuff. So I opted for this blueberry lemon bundt recipe. It was pretty easy and oh so good!
1 Box of Vanilla Cake Mix-you will also be following the directions on the box for the cake part so…
(oil, eggs, butter, water, etc as needed per your box)
1 Cup Plain Vanilla Yogurt
1 Cup Frozen or Fresh Blueberries
1/2 Cup Water
Zest and Juice from 1 Lemon
You will need a bundt pan, food processor to puree the blueberries and a zester.
Preheat oven as directed by your cake mix box. Grease your bundt pan. Add blueberries and water to a saucepan and simmer on medium/low heat for 5 minutes. Mix cake mix and all the ingredients as directed by the box, add yogurt, lemon zest, lemon juice and mix. Puree blueberries-in the food processor. Pour puree into cake mix but don’t mix. Now pour the whole thing into your bundt pan. Cook as directed by your cake mix box-about 35-40 minutes.
Let cool for 20 minutes and gingerly flip over! You can also make a powdered sugar glaze.
This was a winner! It wasn’t dry and had a hint of blueberry and lemon but not too much. I got a little crazy with the glaze and it was just everywhere.
Next time I’m going to double the recipe because the bundt cake looked short-not tall enough-lol.
So….I used my bundt, a zester, food processor, and my hand juicer. Per the rules those puppies get to stay in my house another year! Happy Baking/Eating!