Lemon Pudding Cake with Blueberries
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
lemons
blueberries
a few eggs
Good enough.
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.
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Hi Judy,
Two great questions! I usually layer the blueberries but I’m looking at the photo and yes you see the centre of the cake (one layer) and when you flip the cake over the other layer is there but you really can’t see it on the photo. Trust me though. It’s there! For the eggs, I always use large or extra large eggs. They will make a difference in the overall texture of the cake. Happy baking!
This came out great, and was very quick and easy. We thought the lemon zest was a perfect touch. Two questions: why does your recipe call for 2 layers of blueberries but your pic shows one layer? And I usually have medium AA eggs on hand. How do you think it might turn out if I use those instead next time?
Hi Tea! I hope you enjoyed the bundt cake. It’s a family favorite. So the drizzle is very easy. All you need to do is mix the two ingredients and pour it over the cooled cake. It drips down the sides easily. If you have any other questions, feel free to ask! Xo Debi
I was going to make this bunt for this weeks snakes for my family.
Although when it came to “the drizzle” I don’t feel like you gave enough effort to detail as the ingredients. We have all that is needed to make this yummy bunt. (Yes) I know how to drizzle. Besides the 1/2 cup of oil. How much of whazzs,of what goes in for the drizzle time.
Yes~ I was successful with the drizzle. The problem is I’m teaching our 20 year “Son” come January. HoOp, DuAh DoOp. 🙂 Detail, Detail. Or he scratching is head. ” I Know He Will Get There. The question remains with MoM.
We do bunt cakes to keep up with the portion control.
I will keep following your yummy in the tummy recipes.
Take Good Care;
Tea
Hi Cindy!
Welcome aboard! Hope you enjoy the blog and recipes
Xo
Deb
First time, here. I’m liking you already! Everything on this post is like Me Me Me. Always option B or C. lol!