Victory Lap

Victory lap

Some folks aren’t big on baking during the summer months… do you fall in that camp? I can certainly see why that is. Who wants to turn the oven on and heat up the kitchen when it’s already hot as it is (in some parts of the country) with the air conditioning blasting?!
Summer hasn’t quite reached us here in the Midwest, at least not for very long, so baking wasn’t really a problem. That said, the bigger problem is deciding what to make and how to make use of some of the seasonal fruits available! I had quite a few blueberries on hand and that’s when I decided to make this Lemon Blueberry Bundt Cake.
A sweet batter studded with fresh blueberries which is finished off with a honey and lemon glaze… As a Krusteaz Baker’s Dozen member, I made this quick and easy dessert to enjoy with some refreshing iced tea and lemonade on a lazy summer day – and you can too!

PREP
10 minutes
TOTAL TIME
1 hour
SERVINGS
10-12
Cake
2 packages Krusteaz Wild Blueberry Muffin Mix
1 cup water
2/3 cup vegetable oil
6 eggs
1/2 tsp lemon extract
1 cup fresh blueberries
Lemon Glaze:
3 1/2 cup powdered sugar, sifted
2 tsp honey
1/4 tsp table salt
1/2 tsp lemon extract
1/3 cup hot water
STEP 1

Preheat oven to 350⁰F. Lightly grease Bundt pan. Drain and rinse blueberries in cold water; set aside. Combine together the 2 packages of muffin mix with water, oil, eggs and extract until moistened, gently fold drained and fresh blueberries into batter. Transfer batter into greased Bundt pan.

STEP 2

Bake in preheated oven for 50-55 minutes or until light golden brown around the edges. Cool for 15 minutes; gently loosen and remove from pan. Transfer cake to cooling rack. Meanwhile, prepare a lemon glaze by combining the glaze ingredients in a bowl and stir together. Transfer cake onto a serving platter when completely cooled.

STEP 3

Pour over the lemon glaze and allow to set for 10 minutes before slicing and serving.

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