This cake freezes beautifully! In a medium mixing bowl, mix cake mix, lemon juice, butter and eggs. Gradually add eggs 2 at a time, beating well after each addition. With this lemon blueberry cake recipe made in a bundt pan, icing it is so easy. This is super important for easy removal of the finished cake later! Fold in blueberries and mix with spoon. Print Pin. This Moist Lemon Cake Recipe is one of my favorite Summer cakes. This prevents your cake from baking up with an abundance of holes and gaps in the crumb. This pound cake is everything I could want in a springtime dessert and more. This was the best pound cake recipe I have ever made it’s a keeper Thanks. With mixer on low speed, add in 1/2 of dry ingredients and mix until just combined. The blueberries just make it even better. Sorry, this happened. I don’t know. Their water content will be higher than that of fresh blueberries and if not removed, will negatively affect the recipe. Has anyone else done similar, I would like to hear how others have turned out. Make a well in the center and add the water, oil, eggs and cream cheese. This will keep the blueberries from sinking to the bottom of the pan. To serve after freezing, let the cake thaw overnight on the counter top. You could also make this in a 9 x 13 pan but I would check center after about 40 minutes to see if done. Also, whisk together the eggs and egg yolks in a separate bowl and set aside until ready to use. I tossed blueberries in a couple of tbls of the cake mix so the blueberries wouldn’t sink to the bottom. It's made with a cake mix and super versatile. Set aside to cool on a wire rack for 15-20 minutes. Beat on medium-high for 1 minute. Pour in batter and bake in preheated 350 degree oven for 50 to 55 minutes until center tests done. Maybe consider reconstituting them in hot water and patting them dry before adding them to the batter. Add the blueberries to a separate bowl, gently toss with 1 tablespoon of flour, and set aside. Sometimes I make two and give one to a friend or make mini-loaves. I used all purpose flour instead of cake flour and mine came out just fine. Enjoy! You’ll get those plump juicy blueberries in every bite of pound cake! I followed the recipe. Mommy & Foodie. Time to turn the mixer on low. Remove and let cool 10 minutes before removing from pan. Keep aside. Set aside. Next, it’s time to add the lemon glaze frosting. It’ll keep well for about 3 months! How To Make Lemon Blueberry Pound Cake. 1 1/2 cups fresh blueberries. Enjoy! It is slightly tart, not too sweet with a light, moist texture for a pound cake. Happy to have you on the site and have a wonderful weekend. (This will be a fairly thick batter.) doctored cake mix recipe, lemon cake, lemon dessert. Keyword blueberry, potato, cheese, lunch, dinner, recipe, bacon, pound cake, shortcut. Beat butter, cream cheese, and sugar with a stand mixer fitted with a paddle attachment on medium speed until fluffy, 3 to 5 minutes. Before baking, fold in 2 cups frozen or fresh blueberries. (18.5 ouncDuncan Hines Signature Lemon Supreme Cake Mix. How do I store this overnight? Add the eggs, vanilla, lemon juice, and zest, mix until combined, and move on to the dry ingredients. Author Raquel Pineira. To make a thinner glaze, mix in additional lemon juice or water. Required fields are marked *. Thaw in the fridge overnight. I haven’t made this recipe, but I see where you left the lemon zest out of the directions. Once your blueberries are incorporated, transfer the batter to the prepared loaf pan and smooth over the top. 5 from 15 votes. Once the Lemon Blueberry Pound Cake has finished baking, set it aside to cool on a wire rack for 15-20 minutes. Try them both and see which one ends up being your favorite. Scoop batter into prepared pan. The result was a nice and light lemon cake, billowing with juicy, ripe, blueberries. Once the Lemon Blueberry Pound Cake has finished baking, set it aside to cool on a wire rack for 15-20 minutes. This post may contain affiliate links. Next, it’s time to add the remaining wet ingredients. However, my doctored cake mix recipe is also very popular with family and friends and honestly, it’s so much easier to make than the scratch version. Then, cover it tightly in saran wrap and freeze for up to 1 month. Then, tent with aluminum foil and continue baking for 15-20 minutes. Hi Cathy, I have never had a cake mix cake fall but I guess it can happen. like that so easy and looks so good…thankyou, Love all these different choices, good flavors.

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