Since educating the worlds children is my full time job, sometimes, I need to ask for help from my friends at Duncan Hines and Betty Crocker. Let’s face it, you’re busy too and if you won’t tell, I won’t tell!!!! My undying love for all things lemon lives on like my continued adoration for melted cheese and Sirachi. I refuse to feel guilty about any of my loves in life, including lemon. I simply don’t always have time to whip out my full arsenal of baking supplies each and every day, so I take full advantage of box mixes from time to time.
You’ll love this recipe because you can take the help from a box mix without any guilt and dress it up enough to sell it as homemade. The lemon is lovely and I did dress it up by adding some lemon zest and more lemon juice just to make sure the box mix was lemony enough for me. Don’t worry, it won’t disappoint. I used a standard boxed mix of lemon cake, I think duncan hines and followed the instructions to make the cake with no special ingredients. The blueberries were purchased frozen and I just added them to the bundt pan in a layer.
15 min. + bake/cool time
- 1 box of lemon cake mix (I used Duncan Hines Siganture Lemon)
- eggs, oil, and water as directed by mix
- 3 tablespoons of lemon juice
- zest of 2 lemons
- 1 cup of blueberries
- non-stick spray
- sugar or flour to coat bundt pan
- 1 cup confectioners sugar
- 3-4 tablespoons of lemon juice
- Pre-heat oven to package directions and prepare bundt pan by spraying with non-stick spray and flour/sugar so it won’t stick.
- Prepare cake according to package.
- Pour half the cake mix into the bundt pan.
- Lay blueberries into cake mix.
- Top with remaining half of cake mix.
- Bake according to package directions.
- Cool completely before glazing.
- Prepare the glaze.
- Mix the confectioners sugar with the lemon juice with a whisk until blended. If the glaze is too thick for your personal taste, add lemon juice a drop or two at a time until you reach the consistency you like.
- Glaze the cake.
- Go wild.
Lemon Coconut Bars