This cake started off as a harmless pin on Pinterest. Three of my friends had pinned it which was peer pressure for me to pin it and the rest is divine delicious history.
I love to bake, but there was a time when I was so bad at baking my Dad was leery about trying my various attempts at cookies and cakes.
One of the most memorable mishaps was when I attempted to make Ginger Snap cookies. Reading the recipe it said "ground cloves" and the only thing we had in the spice cabinet was "whole cloves". In my nativity it would be the same thing? Right?
Dad's face as he bit into a cookie and had a whole clove crunch in his mouth was something I will never forget. But since then I have learned and redeemed myself with some awesome baking skills.
Blueberry Lemon Bundt Cake with Lemon Glaze
One box yellow cake mix & box ingredients (Oil, Eggs)
1 cup of plain yogurt or Greek yogurt
1 cup of fresh blueberries
Zest and juice of one Lemon
1 1/2 tablespoon Butter
3 tablespoons lemon juice
zest of 1/2 lemon
2 cups of powdered sugar
Preheat the oven to 350* and grease bundt pan.
Mix all cake mix ingredients according to box directions then adding yogurt, lemon juice and zest.
Pour blueberry mixture into your cake batter and swirl with spatula. Giving it a marbled look.
Pour batter into your bundt pan and bake for around 50-60 minutes. Let cool on a rack before inverting and removing.
For the Lemon Glaze:
In a saucepan heat butter, lemon juice and lemon zest, just until the butter melts.
Remove from heat and pour over powdered sugar stirring vigorously until you reach a smooth consistency. Pour over cake.
How is it?
Well after I nearly licked all of the extra glaze off of the wax paper, I had to wait until after dinner before we could cut a piece and it was divine!! Mr. KofColors said it was so moist.
Cake recipe was from this pin on pinterest, HERE. It is from the PeasloveCarrots blog. Lemon Glaze was my own recipe.