Delicious Lemon Blueberry Bundt Cake And It’s Gluten Free
Delicious lemon blueberry bundt cake and it’s gluten free.. The best part of this delicious cake is it’s made from a gluten free cake mix! Yes a cake mix, but you would never know it!
How easy is that and it’s gluten free!
Last weekend we were invited over to our friends for dinner, and I wanted to bring dessert. When eating gluten free you can’t always find a gluten free dessert in the grocery store. I always keep a few of my favorite gluten free mixes on hand for occasions like this!
I’ve mentioned on my blog how I really like the King Arthur products. This is not a sponsored post, I just really like the products.
Lemon Blueberry Bundt Cake And It’s Gluten Free
So last weekend I made this delicious gluten free lemon blueberry bundt cake with a King Arthur gluten free cake mix. It turned out so beautiful and was so delicious! We all enjoyed it so much and the host asked for the recipe. When I told her I used a box cake mix she couldn’t believe it.
All I did was mix all the ingredients together, added in some fresh blueberries, freshly squeeze lemon juice, and I added in a box of gluten free lemon jello/pudding mix. Boxed pudding mixes add so much moisture to a cake mix. Next I used a bundt cake pan to make it look fancy! One thing to make sure you do is spray your bundt pan like you mean it! Bundt pan’s are notorious for sticking. The worst thing to happen would be to have your cake stick to the pan after you’ve spent time preparing it. I also add a little powder sugar to the bundt pan for extra coverage.
So let’s get started!
Ingredients:
Ingredients For Gluten Free Lemon Blueberry Bundt Cake
- Cake Mix- 1 box King Arthur gluten free classic yellow cake mix
- Lemon Jello/Pudding Mix-1 box of gluten free lemon jello/pudding mix
- Butter- 1 stick (8 tablespoons) softened butter
- Vegetable Oil- 2 tablespoons vegetable oil
- Eggs- 4 large eggs
- Milk-2/3 cup milk ( or milk like product)
- Blueberries- 1 cup fresh or frozen
- Lemon- 1 lemon
- Frosting- 1 can of vanilla frosting
How To Make Lemon Blueberry Bundt Cake
- Prepare: Preheat oven to 350°F. Spray the inside of a bundt pan with nonstick cooking spray. Set aside.
- Make The Cake Batter: In a large bowl, mix cake mix, lemon jello/pudding box mix, softened butter, vegetable oil, add eggs, milk, together until combined.
- Lemon: add juice of half squeezed lemon to mix.
- Blueberries: carefully fold in 1 cup of blueberries into the cake batter.
- Bake: Bake for 39-45 minutes or until toothpick inserted into center comes out clean. Let cool before frosting.
- Frosting: Half can of vanilla frosting melted in microwave for 10=12 seconds in a safe microwave dish, then drizzle over cake as much as you would like to add.
Tips ForThe Most Delisous Gluten Free Lemon Bundt Cake
- I use fresh ingreidents such as the blueberries, if using frozen make sure they are thawed. The lemon should be washed then roll it on a cutting board while applying some pressure so the juice releases easier. Soften butter works best, but if you”re like me and forget to set it out to soften, the microwave works quick to. Only about 10 to 12 seconds for the time to soften, not melted.
- I don’t tolerate dairy very well so I used lactose free milk in the cake recipe. I have used oat milk and almond milk will work just as well. To help the blueberries from sinking to the bottom of the cake you can use the small frozen wild blueberries or toss the blueberries in 1 tablespoon of gluten free flour before adding them to the cake mixture. If you layer the blueberries such as cake mixture, blueberries, cake mixture, blueberries as such that will also help the berries from sinking to the bottom of the pan.
- Make sure to really spray the bundt pan. Bundt pans are notorious for sticking. I also add a little reinforcements by adding some flouring to my pan with powder sugar, this is optional.
This delisous bundt cake is such a fun summer cake to serve! The presention of the bundt cake is beautiful, it taste delisuous and your guest will think you spent hours in the kitchen making it! You and I know the secret, using a gluten free cake mix can save you so much time and it still taste like it’s made from scratch! You could also use a regular cake mix if you don’t eat gluten free.
And you know what, the cake is still homemade, because you made it at home!
If you like gluten free desserts you make like this recipe too! https://houseofmar.com/gluten-free-raspberry-poke-cake/
I hope you and your guest will enjoy this Delicious Lemon Blueberry Bundt Cake And It’s Gluten Free!
Blessings,
Mary Anne,
I hope you and your guest enjoy this recipe as much as my guest and I did!
I have included some of my favorite bundt pans with links in this post.
Delicious Lemon Blueberry Bundt Cake And It’s Gluten Free
Equipment
- 1 Mixer Hand mixture or Kitchen aide mixer
- 1 Large bowl
- 1 Small bowl
- 1 SPATULA
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cake pipping bag
- 1 Spoon
Ingredients
- 1 Gluten Free Yellow Cake Mix I used King Arthur
- 1 Box of Gluten Free Lemon Pudding Mix Most are gluten free/ or a lemon jellow mix
- 4 Eggs-large
- 1 Stick of butter
- 2 tbsp Vegetable oil
- 2/3 Cup Milk of choice I used lactose gluten free milk, but oat milk will work as well as almond milk
Instructions
- Preheat oven to 350 degree
- Spray the inside of a bundt pan with nonstick cooking spray or use oil and dust with powder sugar, set aside.
- In a large bowl combine together , cake mix, pudding/jellow mix, milk, butter, oil, eggs, and lemon juice, blend together until mixture is creamy.
- Add in the blueberries by folding them into the mixture carefully.
- Bake for 38-45 minutes or until cake tester comes out clean. Place the cake tester in the center of the cake.
- Remove from bundt pan after cooled by placing a plate ontop of bundt pan and turning the pan over. The cake should come right out onto the cake plate.When cake is cooled frost with vanilla frosting or just add powder sugar to the cake. Either way it's delicious !Enjoy!!!!
Notes
- I use fresh ingreidents such as the blueberries if using frozen make sure they are thawed. The lemon should be washed and roll it while applying some pressure so the juice releases easier. Soften butter works best, but if you”re like me and forget to set it out to soften, the microwave works quick to. Only about 10 to 12 seconds for the time to soften not melted.
- I don’t tolerate dairy very well so I used lactose free milk in the cake recipe. I have used oat milk and almond milk will work just as well. To help the blueberries from sinking to the bottom of the cake you can use the small frozen wild blueberries or toss the blueberries in 1 tablespoon of gluten free flour before adding them to the cake mixture. If you layer the blueberries such as cake mixture, blueberries, cake mixture blueberries as such that will also help from the berries sinking to the bottom of the pan.
- Make sure to really spray the bundt pan. Bundt pans are notorious for sticking I also add a little reinforcements by adding flouring my pan with powdersugar, this is optional.
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Renae Frey
Yum! This sounds delicious!
maryannerusso
It was so good and easy to make! Thank you so much!