Take-out Tuesday, Triple Lemon Blueberry Bundt Cake

the Painted Apron

6 years ago

Bursting with blueberries, this triple lemon cake is not overly sweet and can be enjoyed for breakfast or dessert

The triple lemon comes from lemon cake mix, lemon pudding and a thick lemony glaze

There is also lemon juice and lemon extract 🍋

Don’t you want a slice?

Sour cream, an extra egg, melted butter and jam makes this cake extra moist and luscious

I used Black Raspberry Jam that was given to me by my Traveling Tote friend Linda

It’s from a local farm market in Auburn CA where she lives

the jam was added in spoonfuls and swirled into the batter

This is the first time I’ve made a glaze with butter and I really like the way it thickens the glaze so it’s almost like icing. If you want a thinner glaze, add less sugar or eliminate the butter

If you use a thinner glaze, poke top of cake all over with a skewer so the glaze can penetrate the cake

For this cake I used a thick glaze and poured it on top of cake, letting it drape down the sides

You can keep this cake in a cake dome on the counter to save precious refrigerator space

Triple Lemon Blueberry Bundt Cake

Course Dessert

Cuisine American

Keyword easy summer cake, lemon blueberry cake, lemon bundt cake, Triple lemon cake

Prep Time 10

Cook Time 35

Decorating time 10

Servings 12

Equipment

Bundt cake

Ingredients

Cake

1 box lemon cake mix {like Duncan Hines Lemon Supreme}
1 box regular size of instant lemon pudding mix
1 cup sour cream
4 eggs
8 T 1 stick, unsalted butter, melted
1/4 cup fresh lemon juice
1/4 cup water
1 tsp lemon extract
1 cup blueberries
1/2 cup blueberry or blackberry jam

Lemon Glaze

1 1/2 cups powdered sugar
1 T butter
2 T fresh lemon juice
2 tsp lemon extract

Instructions

Combine all ingredients except blueberries and jam and beat for 2-3 minutes until well blended. Stir in blueberries and pour batter into a well greased bundt pan. Add jam in spoonfuls, spacing it evenly around batter in the middle. Use a skewer or sharp knife and swirl jam around in batter. Bake at 350 degrees for 32-40 minutes, checking with a cake tester near the end of baking time. Remove cake from oven when just done, do not over bake.
Cool cake in pan on wire rack for at least 30 minutes before removing from pan, and cool thoroughly before glazing.
To make glaze, melt butter in a large measuring cup. Stir in lemon juice and lemon extract. Add powdered sugar in batches until glaze reaches desired consistency. Pour or spoon glaze over cooled cake. Cake can be stored covered, at room temperature.