Celebrate Spring With This Delicious Fresh Blueberry Cake

Posted on Mar 15, 2016 Topic : Women's Christian Living

Put a little zing in your spring with this tasty cake recipe from author and foodie Shay Shull. In her own words, Shay shares the inspiration behind her delectable cakes.

"I've been baking and cooking since the fourth grade, so that’s over 20 years of being in the kitchen. I used to think desserts were only good if they came from scratch. Then one day, I tried my friend Rachel New’s chocolate chip pound cake and realized you can get a moist, delicious dessert starting with a boxed mix.

Everyone around me loved Rachel’s cake. All my girlfriends requested the recipe, and over a period of time, we all started making it for every party and every occasion. After a while, I started thinking that if I mixed and matched the main ingredients, I could create a whole new cake using the same method and producing the same yummy results.

After creating about 20 different versions of the Rachel New cake—each one delectable and different—Rachel joked that I could probably make a different version for every week of the year. Hmm, I thought. I bet I could. I bet I could make a hundred. Thus, my food blog, Mix and Match Mama, was born."

Enjoy this tasty spring cake recipe from Shay’s new book, Mix-and-Match Cakes.

Fresh Blueberry Cake

Ingredients

1 box white cake mix

2 small boxes instant vanilla pudding

½ cup vegetable oil

1 ¼ cups water

4 eggs

1 cup fresh blueberries tossed with 2 tablespoons flour

2 cups powdered sugar

1 tablespoon milk

1 lemon, juice plus zest, divided

Instructions

Preheat oven to 350 degrees and grease a 10-inch Bundt pan. In a mixing bowl, combine cake mix, puddings, oil, water, eggs with an electric mixer. Stir in two tablespoons lemon juice and zest of half your lemon. Stir in blueberries that have been tossed with flour. (The flour prevents the blueberries from sinking to the bottom of your cake and keeps them evenly dispersed in your Bundt cake.) Pour into prepared pan and bake 40-45 minutes, or until toothpick inserted comes out clean. Let cake rest on counter in pan 10 minutes. Invert cake onto serving plate to finish cooling.

To make the glaze, combine powdered sugar with remaining 2 tablespoons lemon juice, remaining lemon zest, and milk. Add more powdered sugar if your glaze is too runny or more milk if it’s too thick. Spoon over cooled cake.

Watch a fun video of this cake being made: