How To make Blueberry Bundt Cake
1 pkg yellow cake mix, 18 oz size
3 eggs
1/2 cup applesauce
1/2 pint lemon yogurt, lowfat
3 cups blueberries, fresh or frozen --
2 tablespoons flour
1/4 cup chopped nuts
1/4 cup sugar
1 teaspoon cinnamon
whipped topping, optional
Combine cake mix, eggs, applesauce and yogurt in a large bowl; mix well. In a small bowl, toss blueberries in flour to coat; add 2 cups batter and mix well. Pour 1/2 of batter into greased and floured 10-inch tube pan; top with remaining blueberries. Combine sugar, cinnamon and nuts in small bowl; mix well. Sprinkle mixture over blueberries. Top with remaining batter. Bake at 350 degrees for about 1 hour. Cool in pan for 15 minutes; invert onto a
rack and cool completely. Cut into slices and serve topped with whipped topping, if desired.
How To make Blueberry Bundt Cake's Videos
Lemon Blueberry Bundt Cake
Stephanie makes a delicious summer treat: Blueberry Lemon Bundt Cake
Learn how to make a delicious Blueberry Lemon Bundt Cake that's perfect for summer! Bursting with tangy lemon and juicy blueberries, this recipe is a refreshing treat for any occasion. Watch as Stephanie guides you step-by-step through the process of preparing, baking, and decorating this delightful dessert. Get ready to impress your friends and family with this sweet and tangy masterpiece!
Ingredients and printable recipe card at our website:
Lemon Blueberry Bundt Cake
Lemon Blueberry Bundt Cake is a great summer dessert idea that is easy to make from scratch. This easy pound cake recipe can be done in a bundt pan or a loaf pan.
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World's Best Lemon Blueberry Bundt Cake
This homemade cake recipe is one of my personal favorites. I love the sour cream bundt cake filled with sweet blueberries and a fresh lemon flavor. Topped with zesty lemon icing, this lemon blueberry bundt cake just can't get any better! Grab the recipe:
Lemon Blueberry Poke Cake! Recipe tutorial #Shorts
How to make a Lemon Blueberry Poke Cake!
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Lemon Blueberry Bundt Cake
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The written recipe is in the SHOW MORE section below the video
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1 box lemon cake mix
1 small box lemon instant pudding
4 eggs
1/2 cup oil
1/2 cup milk
1 cup full sour cream
1 cup blueberries washed and dried (fold in mixed batter last)
Preheat oven to 350F
Flour and grease a bundt pan
Mix all ingredients together well then fold in blueberries. Drop into prepared pan and smooth out top. Bake 35 to 40 minutes. After 10 to 15 minutes turn out cake onto a cooling rack. Let cool completely.
Glaze:
1-1/2 cups confectioners sugar
3 Tablespoons lemon juice
Stir until combined and drizzle over the completely cooled cake. Enjoy
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Lemon Blueberry Bundt Cake (WFPB sos-free)
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Items mentioned in the video:
Aluminum-Free Baking Soda sos-free
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Bundt Silicone Cake Mold, Non-Stick 9 inch
Lemon Blueberry Bundt Cake
By: The Jaroudi Family
Serves 8
Ingredients:
Cake:
3/4 cup oat flour (94 g)
3/4 cup whole-wheat flour (or gluten-free flour) (90 g)
1 tsp baking soda
1 tsp baking powder
1 flax egg (1 Tbsp flax meal + 3 Tbsp water)
2 cups fresh or frozen blueberries tossed in 1 Tbsp of oat flour (332 g)
3/4 cup date paste (180 g)
1/2 cup applesauce, unsweetened (125 g)
1/3 cup lemon juice
2 Tbsp lemon zest
2 tsp vanilla powder
1/2 tsp white miso paste
Glaze:
1/4 cup date sugar for a thin glaze – ½ cup date sugar for a thicker glaze
1/4 cup plant milk, unsweetened
3 Tbsp lemon juice
Directions:
1.) Preheat the oven to 350 degrees. Mix all the dry cake batter ingredients in a large bowl.
2.) Add the remaining wet ingredients except for the blueberries.
3.) Gently fold in the blueberries.
4.) Using a 9-inch silicone Bundt pan add the batter evenly and bake for 50-60 minutes. Let the cake cool completely, and carefully remove the cake from the silicone Bundt pan.
5.) Whisk together the glaze ingredients well in a small bowl. Make sure the date sugar is completely dissolved.
6.) Pour the glaze over the lemon blueberry Bundt cake.
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