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Lemon Blueberry Bundt Cake Makes the Perfect Summer Gift

by Holly Clegg
Holly Clegg
Great healthy recipes and #trimandterrific tips! Follow me on Twitter @Hollycleg
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on Jul 25 in Gifts & Flowers

A lemon cake mix and fresh blueberries pair together for this simple, delectable cake that I make over and over during blueberry season.  Looking for more easy recipes, check in my trim&TERRIFIC Gulf Coast Favorites book.  This is one of my go-to recipes that I make sure I have all ingredients in my pantry and blueberries in the freezer for a last minute easy statement dessert.

Lemon Blueberry Bundt Cake

Makes 16-20 servings

1 (18.25-ounce) box lemon cake mix

1 (8-ounce) package reduced-fat cream cheese

2 eggs
1 1/3 cups water

1 teaspoon vanilla extract

2 cups blueberries

1/2 cup chopped pecans

3 tablespoons lemon juice

1 cup confectioners’ sugar

1. Preheat oven to 350ºF. Coat Bundt pan coated with nonstick cooking spray.

2. In mixing bowl, mix together cake mix, cream cheese, eggs, water, vanilla until creamy. Fold in blueberries and pecans.

3. Pour batter into prepared pan. Bake 40 minutes or until a toothpick inserted comes out clean. Do not overcook.

4. Cool in pan 10 minutes, invert onto serving dish.
5. Meanwhile, in small bowl, mix together lemon juice and confectioners’ sugar. Drizzle over warm cake.

Nutritional information per serving: Calories 191, Calories from fat (%) 32, Fat (g) 7, Saturated Fat (g) 3, Cholesterol (mg) 29, Sodium (mg) 225, Carbohydrate (g) 30, Dietary Fiber (g) 1, Sugars (g) 20, Protein (g) 3, Diabetic Exchanges: 2 carbohydrate, 1 1/2 fat

TERRIFIC TIDBIT: Frozen blueberries may be used if fresh are not available. Do not defrost the berries before adding to the cake.

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