Lemon Blueberry Pudding Cake Recipes

Steps:

• NOTE-I use Duncan Hines because they do not have pudding in the mix as do the Betty Crocker and Pillsbury brands.
• If you are using another brand, make sure it does not have pudding already in the mix or the texture may not be the same.
• Preheat oven to 350.
• Grease and flour a 10-inch Bundt pan (or use Baker's Joy as I do).
• In a large bowl, stir together the cake mix, pudding mix and sugar.
• Make a well in the center and add the water, oil, eggs and cream cheese.
• Beat on low speed until blended.
• Scrape bowl.
• Beat on medium speed for 2 minutes.
• (This will be a fairly thick batter.) Gently stir in the blueberries.
• Pour batter into prepared pan.
• Bake for 50 to 60 minutes, or until top is golden brown and cake tester inserted in center comes out clean.
• Let cool in pan 10 minutes, then turn out on wire rack and cool completely.
• GLAZE: In a small bowl, combine sugar and lemon juice to make light glaze.
• Drizzle over cooled cake.
• This is not a heavy glaze.

Steps:

• Preheat oven to 375°F Lightly spray a 9-inch by 13-inch cake pan with cooking spray.
• Spread pie filling on bottom of pan.
• In a large bowl, combine cake mix, egg whites, water and oil. Whisk until very smooth. Pour over pie filling.
• Add gelatin to boiling water, stir until dissolved. Stir in lemon juice and zest.
• Pour evenly over top of cake batter.
• Bake 35-40 minutes or until tester comes out clean. Let stand 10 minutes.
• Sprinkle with powdered sugar. Serve warm with whipped topping, if desired.

Steps:

• Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.

Steps:

• Coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray.
• Spread the blueberries over the bottom of the slow-cooker insert.
• Beat the egg whites in a big bowl until soft peaks form, and set aside.
• Whisk the egg yolks in another bowl; add the zest and juice, butter, and milk; whisk until blended.
• In another bowl, stir together the sugar, flour, and salt; add to the egg yolk mixture.
• Beat until smooth, then fold into the reserved egg whites.
• Transfer the batter to the slow cooker; cover and cook on HIGH for 2 1/2 hours.
• Allow the cake to cool slightly before serving.

Steps:

• Heat oven to 350°F Butter a 12-cup bundt pan.
• In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
• Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
• Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.