It seems that lately I have been offering to bring desserts to hosted dinners. A good rule of thumb when making something to take with you is this….keep it simple, delish and make sure you have tested the recipe in your kitchen. Now, I normally follow my own advice when it comes to testing the recipe out prior to showcasing the final dish in front of company. BUT….this time around I had my heart set on making something for the first time that involved a tart pan with a removable bottom. I followed the recipe (after work on a Friday – first mistake) and once the dough was done I looked at my counter and spotted my jar of baking powder which was unopened. Hmmmm….I don’t remember putting in that 1 teaspoon that was called for in the recipe. I debated whether or not I should just dump the dough back into my food processor and adding it in……but did I add it? I COULD NOT REMEMBER! I decided to just place the circle of dough in the fridge and see what happened the next day when I baked it.
Well……..the result was not as ideal as expected. It came out of the oven in a “Honey I Shrunk the Crust” fashion and I knew this tart was screwed. I looked around the kitchen to see what I could come up with next for a dessert.
This is what I had lying around:
1 box of yellow cake mix
1 box of vanilla pudding
1/2 a container of sour cream from my cinco de mayo recipe – which still had a best before date of July/2015
a few eggs
I threw together the whole shebang and placed in a bundt pan, then quickly made a scratch drizzle icing infused with lemon and voila. Pretty darn spectacular dontcha think?
- 1 box of yellow or lemon cake mix
- 1 instant vanilla or lemon pudding
- 3 extra large eggs
- 1 cup hot tap water or milk
- ½ cup sour cream
- 1 cup of fresh blueberries (lightly tossed in flour)
- 1 lemon, juice of
- 1 lemon, zest of
- 1⁄2 cup oil
- for the Lemon Drizzle
- 1 cup confectioners sugar
- 4 tbls fresh lemon juice
- Preheat oven to 350F and spray/grease your bundt pan.
- Mix all ingredients (except blueberries) together in stand mixer for 30 seconds on low, then beat at medium for 2 minutes. Pour half of the batter into bundt pan and sprinkle with ½ of the blueberries. Add the rest of the batter and top with the balance of the blueberries. Bake according to box directions - mine was in there for about 36-38 minutes ( test with a toothpick to see if it's done). Cool in pan for 10 minutes, then invert and cool completely on bakers rack
- Mix the drizzle ingredients and pour over completely cooled bundt cake. Garnish with additional blueberries and lemon zest if desired.