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?
1 box lemon cake mix
1 box instant lemon pudding
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
In a large bowl, stir together cake mix, pudding mix, eggs, sour cream and oil.
Gently fold in the blueberries. (The batter will be thick so be careful not to burst all the blueberries!)
Spread the batter evenly into a well-greased bundt cake pan.
Sprinkle top with pinch of sugar.
Bake at 350 degrees for about 40 minutes or until a toothpick inserted comes out clean.
Cool bread in pan for 30 minutes before removing to plate or platter.
Prepare the glaze.
In a medium bowl, combine powered sugar, butter, lemon juice and lemon zest. Combine until smooth.
This recipe was a huge hit! I loved it! It was pretty simple to make as well, all in one pot! (Besides the grilled cheese of course).
1 tbsp butter
1 small onion diced
4 cloves garlic, minced
3 tsp Italian seasoning
1/2 tsp red pepper flakes
3 tbsp flour
3 cups chicken broth
1 (28-oz.) can diced petite tomatoes
3 tbsp tomato paste
4 cups 4-cheese tortellini, frozen
1/3 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup frozen (thawed a bit) chopped spinach
salt to taste
black pepper to taste
In a large pot over medium heat, melt butter. Add onion and cook until translucent. Add garlic and cook until fragrant. Add Italian seasoning, red pepper flakes and flour and whisk to combine. Cook about 1 minute.
Add broth, tomatoes, tomato paste, and tortellini. Bring to a boil, and then simmer about 10 minutes or until tortellini is cooked.
Add the cream and Parmesan cheese and stir. Add spinach and cook for a couple minutes.
Preheat oven to 350°. Line 18 muffin pan cups with liners. In a medium bowl, mix the graham cracker crumbs with 2 tablespoons of sugar and melted butter.
Press 1 tablespoon of crumb mixture into the bottom of each liner. Bake until lightly golden, about 5 minutes, then cool completely on wire racks.
Reduce the oven temperature to 325°. In a large bowl using a hand mixer, beat cream cheese and the remaining ½ cup sugar until light and fluffy. Add eggs, one at a time, then add sour cream and vanilla and beat until combined. Divide the filling among the prepared liners.
Bake the cheesecakes until slightly jiggly in the center, 12 to 14 minutes.
Let cool for 5 minutes in the pan and then transfer to a rack to cool completely. Refrigerate until cold, at least 1 hour.
Once cheesecakes are cold, preheat broiler. Using a spoon, spread about a tablespoon melted chocolate on top of each cheesecake.
Grease a small baking sheet with cooking spray and arrange marshmallows standing up on the tray. Broil until golden, 1 to 2 minutes. Keep an eye on it—it browns fast!
Using a small metal spatula, top each mini cheesecake with toasted marshmallows before serving.
Talk about a super easy and amazing home-cooked meal! This meal is so much simpler and faster then you could ever imagine, thanks to the Instant Pot! I didn’t have much camera success today taking a good image. See below for a few more photos. 🙂