Today's recipe is my own variation to a recipe I found on Pinterest. I had ordered a couple of new silicone bundt cake pans and I wanted to see how well I could bake using the Heritage Swirl pan.
The ingredients included
1 box yellow cake mix
1 box Royal blueberry yogurt pudding mix
3 whole eggs
1/2 cup of water
1 pint fresh blueberries
2 TBSP lemon extract
1 cup Greek yogurt (I used plain but you could use vanilla flavored)
1/3 cup canola oil
1 large fresh lemon, juice and zest
Optional: Powdered sugar
Pre heat the oven to 350 degrees. Prepare bundt pan with cooking spray and flour.
Rinse and sort the blueberries, removing any stems. Place in a small sauce pan with 1/2 cup water. Bring to a gentle simmer and cook on low for 5 minutes. Remove from heat.
Wash and dry the whole lemon. Use a zest ear to scrape the zest off the peel before juicing the lemon. After you have the zest, slice the lemon in half and juice the lemon to add to the mix. Be sure to remove the seeds before adding to the batter.
Meanwhile, add the cake mix, pudding mix, yogurt, oil, eggs, extract, lemon juice and zest to the batter bowl. Drain the blueberries catching the cooking water into a measuring cup. If necessary, bring the blueberry water level up to 1 full cup. Add to the cake batter. Blend on medium high speed for 3 1/2 to 4 minutes until well blended, scraping down the sides of the mixing bowl as needed with a rubber spatula. After mixing, gently stir in the whole drained blueberries just until coated and blended into the batter.
Pour the mixture into the prepared bundt pan and bake for 50 minutes until the cake is golden brown on top and a toothpick inserted into the middle comes out clean. You may need to cook more or less, depending on your pan and oven.
Cool cake in pan for 20-30 minutes. Invert onto serving plate, and allow to cool completely. Dust lightly with powdered sugar and serve with fresh blueberries and whipped cream garnish!
#LemonBlueberryCake #BlueberryBundt #YogurtCakeRecipe