This lemon blueberry bundt cake recipe is out of this world. The combination of blueberries and lemon makes it a perfect dessert. The cream cheese frosting completes this dessert perfectly. The next time you are invited to a gathering you can make this dessert. Your friends and or family will appreciate you doing so.
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Make Your Palate Excited with this Lemon Blueberry Bundt Cake
- Preheat oven to 350 degrees and spray a 9inch round bundt pan with pam baking spray.
- Using a standing mixer, beat the cake mix, pudding, sour cream, eggs,oil, lemon juice and water until combined
- Fold in the fresh blueberries.
- Pour the batter into the bundt pan.
- Bake in the oven for 45-55 minutes or until a toothpick comes out clean.
- Allow to cool completely.
- Using a standing mixer, beat all ingredients, except the lemon zest until combined and smooth.
- Pour the glaze over the bundt cake.
- Zest the large lemon over the cake.
- Cut, serve and Enjoy!
What if I Don’t Have a Lemon Cake Mix on Hand?
If you don’t have a lemon cake mix on hand, you can always make your lemon cake from scratch. You will just want to make sure you then add the extra ingredients (like the blueberries) and any of these that aren’t included in your homemade recipe.
- 1 3.4 oz instant lemon pudding mix
- 1 cup sour cream or 8oz
- 4 eggs large
- ½ cup Canola Oil
- ¼ cup lemon juice fresh-squeezed
- ¼ cup water
- 2 cups fresh blueberries
You could refer to Michelle’s homemade recipe on her website.
A Pan with a Past; the Origin of the Bundt Pan
In 1946 a young engineer named H. David Dalquist Sr., returned to Minneapolis from his World War II naval duties and started a company with his younger brother. In the family basement to cast aluminum into industrial products named Northland Aluminum Products. As he developed his expertise in aluminum casting, he began to branch out into a few consumer products, including cake pans that he sold by mail order through advertisements in decorating magazines.
One day in about 1949, Dalquist, Recalls a Trio of Nice Ladies.
The local Hadassah chapter of Minneapolis ladies approached him. They described a handmade ceramic baking mold that the chapter’s president had inherited from her European grandmother. It was used, they said, to make Bundkuchens, party or “gathering” cakes. The shape of the pan was round and scrolled. It was like several other traditional European baking pans. There was a tube running up the center of the mold. This was better to bake big, dense cakes. Could he possibly make them such a thing in metal?
He could and he did, in heavy cast aluminum. Both Hadassah and Dalquist were very happy with the eight-lobed fluted mold. Dalquist added this pan to his “Nordic Ware” line of bakeware. Since he felt this new elegant pan was quite unique he decided to trademark it. He couldn’t trademark the common German noun Bund, so he added the “t” to the end to set it apart.
“Fluted tube pan,” Dalquist says, “is the generic name for such a pan.” And even though some companies, particularly European manufacturers, still call some of their wares “bund” cake pans, legally only Nordic Ware is permitted to advertise and label its pans as Bundts.
From the beginning, the pan did very well. This was mostly because women’s-magazine editors used the pan for pretty cake photos. Sales really began to take off 20 years after the Bundt’s launching, when Dalquist Sr. made a way to make a “formed” aluminum pan. The process for forming aluminum is more difficult and expensive. But once you get there, you have a lightweight, inexpensive product. Before the lightweight Bundt existed, there were maybe half a million Bundts in households across the country. With the lightweight pan, you get to the 40 million pans out there today.
After many years in a basement making their bundt pans Nordic Ware today has a 270,000-square-foot state-of-the-art manufacturing facility. It holds 14 molding presses, 16 metal-forming presses, and six high-production coating lines.
Nordic Bundt Pans to Choose From for Your Lemon Blueberry Bundt:
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