Thursday, July 21, 2022

Lemony Yellow Bundt Cake with Blueberry Jam Filling #BundtBakers

Lemon flavored cake with a center of Blueberry Jam, this moist, delicious bundt doesn't require a glaze or frosting but a dollop of ice cream or whipped cream is always welcome.

Lemony Bundt with Blueberry Filling

It's time for Bundt Bakers..........


BundtBakers

I am hosting this month.  Since July is National Blueberry Month, I asked the others to join me in baking a Bundt featuring these delicious little morsels.

Let's see what they baked up........

Lemony Blueberry Bundt

I started off with a yellow cake mix that I doctored up with cream cheese and lemon pudding mix.  I added a layer of blueberry jam in the center and baked it up to serve as dessert when our friends, Bob and Cathy, joined us for dinner one evening.

Lemony Blueberry Bundt

This cake is so flavorful and moist that I was just going to serve it with a dollop of whipped heavy cream but then I remembered that I still had some Lemon Ice Cream in my freezer.  It was perfect on top of this cake.  

Lemony Blueberry Bundt pin


It would be just a luscious with a scoop of vanilla or that dollop of whipped cream.  If you are an icing lover a lemon glaze or frosting would be delicious as well.


Desserts, Cakes, Lemon, Blueberries, Easy, Quick
Desserts
American
Yield: 12 servings
Author: Wendy Klik
Lemony Bundt Cake with Blueberry Jam Filling

Lemony Bundt Cake with Blueberry Jam Filling

Lemon flavored cake with a center of Blueberry Jam, this moist, delicious bundt doesn't require a glaze or frosting but a dollop of ice cream or whipped cream is always welcome.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

  • 1 pkg. yellow cake mix
  • 1/3 c. canola oil
  • 3 eggs
  • 1 (8 oz) pkg. cream cheese
  • 1 (3 oz) pkg. instant lemon pudding mix
  • 1/4 c. Blueberry Jam or Preserves

Instructions

  1. In large bowl of stand mixer, fitted with the paddle attachment, mix together the cake mix, oil, eggs, cream cheese and pudding mix, on medium speed until combined.
  2. Spread half of this mixture into the bottom of a bundt pan that has been liberally treated with baking spray.
  3. Place dollops of the blueberry jam on top and use a spatula or knife to spread it, closing any large gaps between the dollops.
  4. Place the remaining batter on top and spread to smooth out.
  5. Bake in a preheated 350* oven for about half an hour or until a skewer inserted in the center removes cleanly.
  6. Cool in the pan on a wire rack for 15 minutes before turning the cake out onto the rack to cool completely.

Notes

Inspired by a recipe found at Food.com

Nutrition Facts

Calories

343.93

Fat (grams)

15

Sat. Fat (grams)

5.3

Carbs (grams)

48.85

Fiber (grams)

0.61

Net carbs

48.25

Sugar (grams)

22.83

Protein (grams)

4.18

Sodium (milligrams)

431.16

Cholesterol (grams)

59.94

8 comments:

  1. Wendy...A delicious combination of lemon and blueberry jam and with the ice cream the best!

    ReplyDelete
  2. That looks so moist and delish with the jam. And of course lemon is always wonderful!

    ReplyDelete
  3. I love all those flavors and would really savor a slice of your cake right now! I haven't used my bundt pan in a long time -- my aunt gave it to me when I was first married and bundt pans (and recipes combining cake mix and pudding) were becoming very popular.

    best... mae at maefood.blogspot.com

    ReplyDelete
  4. That's a delicious cake, love it!

    ReplyDelete

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