These little cakes are so light, moist and absolutely adorable. They are full of lemon flavor, and the blueberry glaze is just the icing on the cake. Literally...ha! These make the perfect desserts for your Spring table, and it helps that they're super simple to make.
One thing you'll learn about me very quickly is that I love making pretty food, and while that sometimes mean making from-scratch recipes, other times, it means I use a box mix with a little extra pizazz because I'm also a part-time mom (bonus mom) with a full-time job and I don't always have time to "get my Betty Crocker on."
I'm just being honest here.
But, there is no shame in my game because I'd be willing to bet there are a lot of you out there who, like me, want to make beautiful food and yummy desserts, but you just don't have the time or energy to milk the cows AND churn the butter for every recipe. Ok--maybe that's a stretch, but I think you get my point.
The good news is, this recipe is perfect for all of those who fit the categories I've just mentioned. It starts with a box--we just dress it up a little, and by the time you add the blueberry glaze, you will be impressed with your skills. Promise!
1 box lemon cake mix
1 3 oz package instant lemon pudding mix
2/3 cup water
1/2 cup vegetable oil
1/3 cup lemon juice (from the bottle will be just fine)
4 large eggs
Preheat oven to 350 degrees. Coat mini bundt pan with nonstick spray (or shortening).
Whisk together cake mix and pudding mix. Add all other cake ingredients and mix with hand mixer on low speed until well-combined.
Fill each slot about 3/4 full. Be careful not to overfill as batter will rise. If you are using a mini bundt pan with 6 slots, you will have some batter leftover. You can also make some mini muffins with the leftover batter.
Bake 20-25 minutes, or until a toothpick inserted into the cakes comes out clean.
1/2 cup blueberries (if using frozen berries, thaw before making glaze).
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
In a food processor, blend first 3 ingredients. Add powdered sugar 1/2 cup at a time, scraping sides of food processor as you make the glaze. Blend until well-combined. Using a spoon, drizzle glaze over the cakes and enjoy!
If you're feeling really fancy, top these cakes with a few more blueberries and a healthy-sized dollop of whipped cream. You'll be happy you did!