Lemon Blueberrry Bundt Cake

Finished lemon blueberry Bundt cake with lemon glaze.
Finished Lemon Blueberry Bundt Cake with Lemon Glaze!

I’ve been stressing a lot about the whole house situation and trying to figure out our next steps. Therefore, I decided to try and take my mind off of it and spend some time in the kitchen making something enjoyable.

Result: This Lemon Blueberry Bundt Cake is AMAZING! Also totally easy to make! That’s a plus right?

INGREDIENTS

  • 1 box lemon cake mix
  • 1 box instant lemon pudding
  • 4 eggs
  • 1 cup sour cream
  • 1/4 cup oil
  • 1 pint blueberries
  • Pinch of sugar

For the lemon glaze:

  • 3 cups powdered sugar
  • 3 tablespoons butter, melted
  • zest of 1 lemon
  • juice of 1 lemon

DIRECTIONS

  1. In a large bowl, stir together cake mix, pudding mix, eggs, sour cream and oil.
  2. Gently fold in the blueberries. (The batter will be thick so be careful not to burst all the blueberries!)
  3. Spread the batter evenly into a well-greased bundt cake pan.
  4. Sprinkle top with pinch of sugar.
  5. Bake at 350 degrees for about 40 minutes or until a toothpick inserted comes out clean.
  6. Cool bread in pan for 30 minutes before removing to plate or platter.
  7. Prepare the glaze.

For glaze:

  1. In a medium bowl, combine powered sugar, butter, lemon juice and lemon zest. Combine until smooth.
  2. Once bread is cooled, drizzle with glaze
  3. ENJOY!

Lemon Butter Cookies

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These cookies were AMAZING! They’re pretty easy to make as well. Enjoy!

Lemon Butter Cookies

INGREDIENTS

  • 2 1/4 c. all-purpose flour
  • 1 1/4 tsp. baking powder
  • 3/4 tsp. salt
  • 10 tbsp. butter, softened 
  • (8-oz.) block cream cheese, softened
  • 1 1/4 c. granulated sugar
  • large eggs
  • 2 tsp. finely grated lemon zest
  • 1/4 c. fresh lemon juice
  • 1 tsp. pure vanilla extract
  • 10 drops yellow food coloring
  • 3/4 c. powdered sugar

DIRECTIONS

  1. In a medium bowl, whisk flour, baking powder, and salt.
  2. In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
  3. Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2″ apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 18 to 20 minutes. Transfer to a cooling rack and let cool completely.

Original Recipe found at: https://www.delish.com