Ever since I saw The Kitchen Sink Recipes‘ Lemon Blueberry Bundt Cake – I had to have it.
I had to have it in the worst way possible,… but, the last encounter I had with a bundt cake pan ended with decimated cake wallpapering my kitchen. I toiled over how to make this cake outside of a bundt pan, and if a non-bundt version would placate my yearning for it.
Eventually, I purchased the ingredients I didn’t have on hand and resigned myself to the unfortunate necessity, only to realize that because of my last fisticuffs with the bundt, it didn’t make the one way trip with the family to Utah.
So I began to think what else could satiate my craving, when I found a gleaming $10 bill in my wallet! That was all the overwhelming confirmation I needed that the cake had to be made, and it had to be made in a bundt pan. I didn’t even question whether or not Ross would have a bundt cake pan for $9.99, I just knew they would; and they did.
Lemon Blueberry Bundt Cake
1 teaspoon vanilla
1 tablespoon melted butter
Juice from ½ lemon
3 tablespoons water
1 cup powdered sugar
Drape glaze liberally over cake and allow to drip off sides
This delicious cake was worth the travail. It is thick, moist, and creamy all at the same time, while the blueberries burst with flavor and tart apprehension. It has a crumbly outer crust and blends beautifully together with adroit exactness.