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Lemon Bundt Cake with a Blueberry Crown




Source of Recipe


email newsletter-Anne Byrn-Cake Mix Doctor


Recipe Introduction


Makes 12 to 16 servings; Preparation time: 15 minutes; Baking time: 40-45 minutes; Bake this cake in a standard or not-too-elaborate Bundt pan because the blueberries are moist and might make unmolding difficult in those fancy tiered pans. Let the baked cake rest 20 minutes before inverting. Drizzle with the lemon glaze or just sprinkle with confectioners' sugar.


List of Ingredients




Vegetable oil spray or solid vegetable shortening for greasing the pan
Flour for dusting the pan
1 package (18.25 ounces) plain yellow cake mix
1 1/2 cups fresh blueberries, rinsed and patted dry
1 package (3 ounces) lemon gelatin
2/3 cup hot water
2/3 cup vegetable oil
4 large eggs

Glaze:
Juice of 2 lemons (4 tablespoons)
1 cup confectioners' sugar, sifted
Grated rind of 1 lemon (1 teaspoon)

Recipe



Place a rack in the center of the oven and preheat the oven to 350 degrees. Generously grease a 12-cup Bundt pan with vegetable shortening or mist with vegetable oil spray. Dust with flour, and shake to remove the excess flour. Set the pan aside.

Measure out 2 tablespoons of the cake mix and place in a small mixing bowl with the blueberries. Toss to coat the berries, and set the berries aside.

Place the remaining cake mix, gelatin, water, oil, and eggs in a large mixing bowl and blend with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Increase the mixer speed to medium and blend 2 minutes more. Fold half of the blueberries into the batter. Pour the batter into the prepared pan. Pat the remaining blueberries on top of the batter. Place the pan in the oven.

Bake the cake until it is deeply golden and springs back when lightly pressed with your finger, 40 to 45 minutes. Remove the pan from the oven, and let the cake rest in the pan 20 minutes. Unmold, invert, and let rest 15 minutes to completely cool, then glaze or dust with confectioners' sugar.