Monday, March 7, 2016

Blueberry Bundt Cake


Okay, guys, I told myself it was time to jump back on the post-busy-season blogging train this week, and I had planned to write this really special inspirational post and yada yada yada but then Monday hit me in the head like a bag of hammers on a tin can and I just didn't have it in me. 

So I'm blogging about cake today. 

But my pants still don't fit.

So I guess we'll call this "muffin top Monday." 

I went home this past weekend to spend some  quality time with the parentals and pick the puppy up and bring him back to Dallas. And if you missed what I (albeit biased-ly) think is the world's cutest reunion video, you can find it here.

If you've been around here a while, you know my dad and I cook healthy recipes and my mom and I bake cakes. So on Saturday, in true form, my dad and I made eggplant involtini and my mom and I baked a new cake. #allinmoderation

And let me tell you - this new cake resulted in us eating 1/4th of it the second it came out of the oven. I'm obsessed with this cake. And it has blueberries so it's absolutely healthy and should totally fix my pants problem. 

Let me introduce to you... 

The Blueberry Bundt Cake

This here cake is a white cake with a touch of lemon, blueberries, and a lemon glaze. Therefore it is fannnntastic. Light, sweet, and fruity. Perfect for spring and summer. 

My dad was watching a Hallmark movie after dinner and thought the cake was so good he wanted to institute a "cake during commercials" rule. I didn't put up a fight. 

Okay - so let's get down to business. 

What You'll Need
for the cake
1 box white cake mix
2 boxes vanilla instant pudding
1/2 cup veggie oil
1 1/4 cup water
4 eggs
2 tbsp lemon juice
1 cup blueberries (tossed in 2 tbsp flour)

for the glaze
2 tbsp lemon juice
1 tbsp milk
2 cups powdered sugar

What You'll Do

Mix the cake mix, pudding, oil, water, eggs, and lemon juice together with an electric mixer

Fold in blueberries

Pour into greased bundt pan and bake at 350 for 45 minutes

Combine the glaze ingredients and pour atop cooled cake


I mean check out these insides. Yes please. 

I will always remember this cake. My mom and I were in a  delirious state when baking this and laughed hyyyysterically the whole time. I cherish those moments. This recipe is a Mix and Match Mama original, and if you know me, you know I love bundt cakes. And I get it from my mama. SO - I surprised my favorite baker with my new favorite cookbook and this is the first one we made. But no worries - we plan to make all 101 of them! 

Love my sweet mama so much. And one day I really want to open a bakery with her :)

And that's all I have for this muffin-top Monday! Maybe we'll try for more substance on Wednesday. 

Until next time, 


  1. Mmmm! This looks so good. I eat blueberry muffins more often then I should, so I bet I'd love this!

    ~Ashley @ A Cute Angle